Tojiro Pro VG10 Gyuto Chef's Knife 240mm - Japanese Damascus Steel Kitchen Knife for Professional Chefs & Home Cooking - Perfect for Slicing, Dicing & Meat Cutting

Type: Chef Knife / Gyuto (Double Bevel)
Blade Material: VG10 DP Cobalt Alloy Steel Clad Stainless Steel Material
Core: VG10 / Cobalt Alloy Steel (Stainless Steel)
Outside: 13 Chrome Stainless Steel
Blade Length: 240mm  (9.4'')
Total Length: 375 mm (14.7”)
Weight: approx 195 g (6.8 oz)
Blade Width: 48 mm
Thickness of Spine: max 2.1 mm
Handle Material: 18-8 Stainless Steel
Edging: Double Bevel
Made in Japan
* Recently, the design has been renewed and the letters DP on the blade may have changed to VG10.

　This series has long been favored as a standard among professionals. The edges, meticulously crafted by skilled artisans, offer exceptional sharpness. Once you own one, you'll never want to be without it. True professionals rely on this series.

Global Standard for All-Stainless Steel Knives with a Composite Blade

　DP cobalt alloy steel is an epoch-making clad steel manufactured using a low-temperature gas reduction method. This process removes impurities from the ore, resulting in high-purity iron. The cobalt alloy steel core is sandwiched between layers of 13 chrome stainless steel, creating a 3-layer blade construction. This series represents the absolute global standard for all-stainless knives and has earned a strong reputation among professionals, featuring a stainless steel handle.

Uncompromising sharpness and ease of care are realized in this series. The combination of layered blade material and a stainless steel handle has also made it very popular in Europe and throughout the world.
For those seeking even greater sharpness, we also offer the 63-layer Tojiro Nickel Damascus Steel Series for experts and the 37-layer Tojiro DP Damascus Series for professionals.

All Series Feature 18-8 Stainless Steel

　We've incorporated our signature tornado pattern onto the handles, which were designed with comfortable grip as the top priority. These tornado patterns not only provide an aesthetically pleasing look but also offer enhanced grip, even when used with wet or greasy hands. Furthermore, the handles contain an internal weight plate, achieving optimal balance and allowing for perfect control.

Because we've intentionally avoided drastically altering the handle shape to preserve the advantages of traditional wooden handles, you can use these knives with a familiar feel. Additionally, these handles are highly durable and resistant to breakage and corrosion with prolonged use.

Moreover, unlike wooden handles which can have seams, cracks, or connection points, the seamless construction of our stainless steel handles prevents bacteria from spreading and allows for sterilization in boiling water.

Artistic Edging Crafted with Heart and Soul

　With an unwavering commitment to sharpness, the edge on this series satisfies even the most discerning professionals. We employ over five meticulous manufacturing processes for the blade edging, dedicating significant time and effort to ensure its quality. While durability is typically a primary requirement for professional use, Tojiro has long prioritized the pursuit of exceptional sharpness, diligently studying both the edging techniques and the blade structure. This dedication is a key reason why many professionals worldwide choose Tojiro as their preferred knife.

TOJIRO: A Pioneer of Stainless Steel Handles with 3-Layer Blades

　As a standard of Tojiro, we relentlessly pursue sharpness. Our diverse lineup includes boning knives, Western-style Deba knives, bread slicers, and more. Furthermore, our all-stainless steel Japanese knives, an industry first, along with our Chinese knives, are highly popular among professionals who prioritize hygiene. In addition, we also offer all-stainless steel spatulas and sharpeners.

VG10

　VG-10 is a high-carbon stainless steel that contains cobalt, known for its hardness. This material boasts excellent sharpness and abrasion resistance, which led to its widespread adoption among professionals. It was developed and is manufactured by Takefu Special Steel Co., Ltd., a Japanese company.
If the entire blade were very hard, it would be difficult to sharpen. Conversely, if the edge were soft, it would dull quickly, and the sharpness would degrade rapidly. Therefore, a hard material is used for the core, while softer materials are used for the outer layers.
VG-10 is a hard steel suitable for professional use, so using a ceramic sharpening stone is recommended for efficient sharpening.

This auxiliary tool makes it easier to sharpen knives with ceramic sharpening stones.

Note:
　While the VG-10 core and outer layers are rust-resistant, it is essential to wash, wipe, and thoroughly dry the knife after each use. Should rust appear, it can be removed using a cleanser or sharpening stone (minor scratches may occur). To prevent damage, avoid twisting the blade or striking hard surfaces. Do not use the knife to cut frozen foods or bones, as the thin Japanese blade, designed for exceptional sharpness, is susceptible to chipping or breakage. Due to the handcrafted nature of Japanese knives, minor scratches may be present.