Tojiro Fujitora DP Sujihiki 240mm (9.4")

Tojiro

Tojiro Fujitora DP Sujihiki 240mm (9.4")

$128.00
+

Tojiro Fujitora 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.

About this shape:

Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.

Handle material Eco Wood
Blade length 240 mm (9.4")
Thickness at spine 1.9 mm
Thickness at tip 0.8 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

* We now carry the Fujitora DP, which is the same exact knife as the Tojiro DP, but with a different logo.

Description

Tojiro Fujitora 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.

About this shape:

Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.

Specifications

Handle material Eco Wood
Blade length 240 mm (9.4")
Thickness at spine 1.9 mm
Thickness at tip 0.8 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

* We now carry the Fujitora DP, which is the same exact knife as the Tojiro DP, but with a different logo.