- Description
- Specifications
- Use & Care
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