We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting excellent retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with superior structural integrity. TOJIRO constructs their handles using black micarta, which is durable and easy to wash and maintain. Fit and finish are high, and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.
The santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in place of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.Maker: TOJIRO
Location: Sanjo City, Japan
Weight: 7.9 oz (226 g)
Edge Length: 205 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting excellent retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with superior structural integrity. TOJIRO constructs their handles using black micarta, which is durable and easy to wash and maintain. Fit and finish are high, and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.
The santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in place of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.
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