- Description
- Specifications
- Use & Care
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
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
| Handle material | Magnolia Wood |
| Blade length | 210 mm (8.3") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 60 |
- Handwash 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
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
| Handle material | Magnolia Wood |
| Blade length | 210 mm (8.3") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 60 |
Use & Care
- Handwash 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.