TOJIRO delivers one of the most compelling value propositions in Japanese kitchen knives - VG10 stainless at HRC 60 with san mai construction and 13-chrome stainless cladding, at a price that makes it accessible as a first Japanese knife or a reliable workhorse for professional kitchens where knives take real abuse. The BASIC line maintains the same steel standard as the CLASSIC line in a lighter, more minimal package suited to cooks who prefer less weight in hand. Made in Sanjo City, Niigata Prefecture since 1955.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 170mm blade length this is a full-size nakiri with good board coverage and knuckle clearance. The lightweight construction makes it easy to maneuver through high-volume vegetable prep. VG10 at HRC 60 holds a solid working edge through sustained use and resharpens quickly on a ceramic rod. Reviewers praise the durability and versatility - one calls it the perfect gift for cooks who cannot be trusted to care for a carbon steel blade.
What Customers Are Saying: Ten five-star reviews. Reviewers consistently praise the sharpness, durability, and accessibility of VG10 stainless at this price point. One reviewer buys these as gifts for friends and family specifically because the stainless construction handles less careful maintenance without complaint. Another describes it as very sharp with a handle that works for both small and large hands. Solid performance across a decade of regular use is the recurring theme.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 170mm blade length this is a full-size nakiri with good board coverage and knuckle clearance. The lightweight construction makes it easy to maneuver through high-volume vegetable prep. VG10 at HRC 60 holds a solid working edge through sustained use and resharpens quickly on a ceramic rod. Reviewers praise the durability and versatility - one calls it the perfect gift for cooks who cannot be trusted to care for a carbon steel blade.
What Customers Are Saying: Ten five-star reviews. Reviewers consistently praise the sharpness, durability, and accessibility of VG10 stainless at this price point. One reviewer buys these as gifts for friends and family specifically because the stainless construction handles less careful maintenance without complaint. Another describes it as very sharp with a handle that works for both small and large hands. Solid performance across a decade of regular use is the recurring theme.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
- Brand: TOJIRO
- Line: Basic
- Location: Sanjo City, Niigata, Japan
- Construction: San Mai
- Steel: VG10 Stainless
- Cladding: 13 Chrome Stainless
- HRC: 60
- Edge Grind: Even Double Bevel
- Handle: Black Elastomer
- Blade Length: 165mm
- Spine Thickness: 1.6mm
Reviews
11 review(s) WRITE A REVIEW (Reviews are subject to approval) Solid for the price!, September 14, 2026 Amazing Knife, Phenomenal ValuePosted By: Benjamin W
58 people found this review helpful
Bought this knife on a whim because I wanted a new knife and saw this one was under $50, my expectations weren't too high. 3 years later and this is one of my go-to knives among a collection of other much more expensive knives.
It is extremely light weight, wicked sharp, and thin enough to glide through tough vegetables with ease. Would highly recommend this blade, especially for the price!
58 people found this review helpful
Bought this knife on a whim because I wanted a new knife and saw this one was under $50, my expectations weren't too high. 3 years later and this is one of my go-to knives among a collection of other much more expensive knives.
It is extremely light weight, wicked sharp, and thin enough to glide through tough vegetables with ease. Would highly recommend this blade, especially for the price!
Why did I wait so long?Posted By: John
59 people found this review helpful
I asked for this knife for Christmas last year and am finally getting around to using it.
I’ve typically had basic restaurant quality knives in the past and thought they were good.
I just diced a shallot with this new Nakiri and it was the smoothest feeling ever.
I am going to order two more for my foodie daughters!
What a knife for $45!
59 people found this review helpful
I asked for this knife for Christmas last year and am finally getting around to using it.
I’ve typically had basic restaurant quality knives in the past and thought they were good.
I just diced a shallot with this new Nakiri and it was the smoothest feeling ever.
I am going to order two more for my foodie daughters!
What a knife for $45!
Quality knife at a good price Tojiro Basic VG10 Nakiri 165mmPosted By: Laurence Gonzales
60 people found this review helpful
I thought that for the price, I couldn't go wrong. I was right. I thought the Western handle would bother me. I was wrong. I just finished prepping the vegetables for a large nicoise salad, and the knife was screaming sharp out of the box. After all that chopping, in addition to a bag of radishes sliced thin, I touched it up with a strop, and it cut right through a sheet of newspaper. My other nakiri, a hand made Damascus-style knife carbon steel with an Australian Eucalyptus handle, is better, but it also cost $500.
60 people found this review helpful
I thought that for the price, I couldn't go wrong. I was right. I thought the Western handle would bother me. I was wrong. I just finished prepping the vegetables for a large nicoise salad, and the knife was screaming sharp out of the box. After all that chopping, in addition to a bag of radishes sliced thin, I touched it up with a strop, and it cut right through a sheet of newspaper. My other nakiri, a hand made Damascus-style knife carbon steel with an Australian Eucalyptus handle, is better, but it also cost $500.
Why buy any other Nakiri?Posted By: Sky
68 people found this review helpful
If you're on an extremely tight budget like me as a college student, but cook often enough to merit buying a nicer knife. The Tojiro Basics VG10 series packs extraordinary value unrivaled by anything else.
This is a steal in all regards and the quality merits multiple times the retail price. Unquestionably a 5/5 purpose.
68 people found this review helpful
If you're on an extremely tight budget like me as a college student, but cook often enough to merit buying a nicer knife. The Tojiro Basics VG10 series packs extraordinary value unrivaled by anything else.
This is a steal in all regards and the quality merits multiple times the retail price. Unquestionably a 5/5 purpose.
Best knife in my kitchenPosted By: Neil
57 people found this review helpful
I have used thicker western style chef knives all my life. After about six months of daily use, this Nakiri has become my favorite tool in my kitchen and I refuse to use anything else for cutting vegetables. It is perfect for onions, tough enough for some root vegetables as well delicate enough for tomatoes.
I like enough to consider buying it as a gift for all my family and friends.
57 people found this review helpful
I have used thicker western style chef knives all my life. After about six months of daily use, this Nakiri has become my favorite tool in my kitchen and I refuse to use anything else for cutting vegetables. It is perfect for onions, tough enough for some root vegetables as well delicate enough for tomatoes.
I like enough to consider buying it as a gift for all my family and friends.
No regrets.Posted By: Scott
58 people found this review helpful
Why is this a top seller? Super low price by a trustworthy manufacturer. Durable stainless construction takes a lot of abuse. Very sharp. Size and handle make it easy to use for small and large hands. At this price, it is the perfect gift for my friends and family who can't be trusted to care for a carbon steel blade.
58 people found this review helpful
Why is this a top seller? Super low price by a trustworthy manufacturer. Durable stainless construction takes a lot of abuse. Very sharp. Size and handle make it easy to use for small and large hands. At this price, it is the perfect gift for my friends and family who can't be trusted to care for a carbon steel blade.
Solid knife all aroundPosted By: Cory
71 people found this review helpful
Bought as my second prep knife at work and it cuts through so nicely. Herbs are easier to cut and its a super thin blade. Price is insanely good for quality and the look is very nice. European style handle is really easy to use also
71 people found this review helpful
Bought as my second prep knife at work and it cuts through so nicely. Herbs are easier to cut and its a super thin blade. Price is insanely good for quality and the look is very nice. European style handle is really easy to use also
Value sweet spotPosted By: Matt Freeman
86 people found this review helpful
If you already know you want a nakiri, here's the rest of what you need to know: I just came upstairs from the kitchen and I can tell you it doesn't wedge in carrots.
Do go on? Fine. This is the cheapest knife made with VG-10 I've seen for sale except for the bolsterless DP petty which is the same difference. VG-10 is better knife steel than the 4116 in my Messermeister chef's which cost three times as much. VG-10 is known for ease of sharpening along with ability to hold a fine, sharp edge, which the screaming edge it comes with is a testament to. Sklnny-bladed knives like this are relatively easy to sharpen. Besides the geometry, the profile is relatively flat, so it functions like a nakiri should. It's not a beauty queen but it's not a beater either. It's a hell of a well-performing knife for a ridiculously low price. If you think there's any vegetable chopping in your future, for goodness' sake just buy one.
86 people found this review helpful
If you already know you want a nakiri, here's the rest of what you need to know: I just came upstairs from the kitchen and I can tell you it doesn't wedge in carrots.
Do go on? Fine. This is the cheapest knife made with VG-10 I've seen for sale except for the bolsterless DP petty which is the same difference. VG-10 is better knife steel than the 4116 in my Messermeister chef's which cost three times as much. VG-10 is known for ease of sharpening along with ability to hold a fine, sharp edge, which the screaming edge it comes with is a testament to. Sklnny-bladed knives like this are relatively easy to sharpen. Besides the geometry, the profile is relatively flat, so it functions like a nakiri should. It's not a beauty queen but it's not a beater either. It's a hell of a well-performing knife for a ridiculously low price. If you think there's any vegetable chopping in your future, for goodness' sake just buy one.
Totally RecommendedPosted By: Marcus Hum
91 people found this review helpful
The blade is thin and the steel sharpens well. It's extremely performant in the kitchen and you're getting full cutting performance. No extra cost goes into extra embelishment and it is a screaming deal.
Disclaimer - While I've owned this model for 5 years, I didnt actually purchase it from CKTG (did previously purchase other knives from CKTG).
91 people found this review helpful
The blade is thin and the steel sharpens well. It's extremely performant in the kitchen and you're getting full cutting performance. No extra cost goes into extra embelishment and it is a screaming deal.
Disclaimer - While I've owned this model for 5 years, I didnt actually purchase it from CKTG (did previously purchase other knives from CKTG).
