Brand: Tojiro
Type: Chef Knife
Blade Material: DP Damascus Steel
Core: VG10 / Cobalt Alloy Steel (Stainless Steel)
Outside: Low- and High-Carbon Stainless Steel
Blade Length: 180 mm (7'')
Total Length: 310 mm (12.2'')
Weight: around 180 g (6.3 oz)
Handle: Reinforced Laminated Material with Metal Bolster
Edging: Double Bevel
Item Number: F-654
Made in Japan
* Recently, the design has been renewed and the letters DP on the blade may have changed to VG10.
A truly forged, multi-layered blade, crafted using the same manufacturing process as Japanese swords. It boasts exceptional precision and superior sharpness.
Kasumi Nagashi
The elegant wave pattern, known as "Kasumi Nagashi," is a cherished hallmark of Japanese cutlery craftsmanship. This distinctive design is inspired by the techniques used in traditional Japanese swordmaking ("Katana"). The blade is crafted from a combination of low and high-carbon stainless steel, folded into 37 layers, creating a unique wave pattern with no two blades alike.
VG10
VG-10 is a high-carbon stainless steel containing cobalt, known for its hardness, exceptional sharpness, and wear resistance. This material is highly regarded among professional chefs. Developed and manufactured by Takefu Special Steel Co., Ltd., a Japanese company, VG-10 utilizes a layered construction: a hard VG-10 core for optimal edge retention, sandwiched between softer outer layers for enhanced durability and ease of sharpening. Due to VG-10's hardness, a ceramic sharpening stone is recommended for efficient sharpening.
This auxiliary tool makes it easy to sharpen the knife with ceramic sharp 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.
