Brand: Tojiro
Type: Chef's Knife
Blade Material: DP Cobalt Alloy Steel Clad Material
Core: Cobalt Alloy Steel (VG10)
Outside: 13 Chrome Stainless Steel
Blade Length: 300 mm (11.8'')
Total Length: 435 mm (17.1'')
Weight: 325 g (11.4 oz)
Handle: Reinforced Laminated Material with Bolster
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 product. The edge created by skilled craftsmen provides exceptional sharpness. Once you own one, you'll never want to be without it. True professionals use this series.
TOJIRO’s flagship model. VG-10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle.
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.
