Tojiro Fujitora DP Santoku 170mm (6.7")

Tojiro

Tojiro Fujitora DP Santoku 170mm (6.7")

$90.00
+

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:

Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.

Handle material Eco Wood
Blade length 170 mm (6.7")
Thickness at spine 1.8 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

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:

Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.

Specifications

Handle material Eco Wood
Blade length 170 mm (6.7")
Thickness at spine 1.8 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