Brand: Tojiro
Type: Gyuto / Chef's Knife
Blade Material: DP Damascus Steel
Core: Cobalt Alloy Steel (VG10)
Outside: Multi Layered Damascus Stainless Steel
Blade Length: 180 mm
Overall Length: 300 mm
Blade Width: 44 mm
Thickness of Spine: 1.8 mm
Weight: 140 g (4.9 oz)
Handle: Special Laminated Material
Model: F-332
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, reliable choice. The blades, meticulously crafted by skilled artisans, offer exceptional sharpness. Once you experience it, you'll never want to be without it. True professionals rely on this series.
Kasumi Nagashi
The elegant wave pattern, popularly known as "Kasumi Nagashi," is a treasure of Japanese cutlery culture. Similar to a Japanese sword, "Katana," the blade is layered with low and high carbon stainless steel. Each wave pattern is unique. This forged article is durable for both home and professional use.
VG10
VG-10 is a hard, high-carbon stainless steel containing cobalt. This material offers excellent sharpness and abrasion resistance, making it popular among professionals. It is developed and manufactured by Takefu Special Steel Co., Ltd., a Japanese company. If the entire blade is too hard, it becomes difficult to sharpen. If the edge is too soft, it dulls quickly, and the sharpness diminishes rapidly. Therefore, the hard material (VG-10) is used only in the core, while the softer material is used on the sides. Due to VG-10's hardness, especially for professional use, 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.
