Tojiro DP Three Piece Set with Sujihiki

Tojiro

Tojiro DP Three Piece Set with Sujihiki

$267.30

$297.00

(10% OFF)
+

Save 10% off regular price of $252 when purchasing as a set

Set includes: Gyutou 210mm (8.2")  / Sujihiki 240mm (9.4") / Petty 150mm (5.9")

Tojiro DP

The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.

Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.

Handle material Magnolia Wood
Blade length 210 mm (8.2") / 240 mm (9.4") / 150 mm (5.9")
Thickness at spine 1.8 mm / 1.7 mm / 1.7 mm
Thickness at tip 0.8 mm / 0.8 mm / 0.7 mm
Hardness (Rockwell scale) 60
  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Description

Save 10% off regular price of $252 when purchasing as a set

Set includes: Gyutou 210mm (8.2")  / Sujihiki 240mm (9.4") / Petty 150mm (5.9")

Tojiro DP

The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.

Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.

Specifications

Handle material Magnolia Wood
Blade length 210 mm (8.2") / 240 mm (9.4") / 150 mm (5.9")
Thickness at spine 1.8 mm / 1.7 mm / 1.7 mm
Thickness at tip 0.8 mm / 0.8 mm / 0.7 mm
Hardness (Rockwell scale) 60

Use & Care

  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives