- 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:
Nakiri knives are the double edged Western style equivalent of a single edged Japanese usuba knife. Thanks to their straight blade, nakiri are ideal for julienne, brunoise, allumette and other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
| Handle material | Eco Wood |
| Blade length | 165 mm (6.5") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 1.8 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:
Nakiri knives are the double edged Western style equivalent of a single edged Japanese usuba knife. Thanks to their straight blade, nakiri are ideal for julienne, brunoise, allumette and other precision knife cuts for vegetables. Also a great tool for cutting into very hard skinned produce like pumpkins and squash.
Specifications
| Handle material | Eco Wood |
| Blade length | 165 mm (6.5") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 1.8 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.