- Description
- Specifications
- Use & Care
Tojiro Fujitora DP*
The Tojiro Fujitora DP line offers exceptional value for the 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 Fujitora 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.
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 | Eco Wood |
| Blade length | 180 mm (7.1") |
| 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 Fujitora DP line offers exceptional value for the 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 Fujitora 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.
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 | Eco Wood |
| Blade length | 180 mm (7.1") |
| 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.