TOJIRO has been producing knives in Tsubame, Niigata Prefecture since 1955, and the BASIC line - part of the long-running DP series - is where that manufacturing precision meets an accessible price. These knives are made in Sanjo City, the same metalworking hub that produces some of Japan most respected cutlery, using the same VG-10 stainless steel that appears in lines costing significantly more. The BASIC line strips away decorative elements and passes the savings directly to the buyer without compromising on the steel, the grind, or the construction that matter for actual cutting performance.
The 2pc Set pairs a 200mm gyuto with a 135mm petty - the two most-used knife formats in most kitchens. The gyuto covers general prep: vegetables, proteins, herbs, and the sustained board work that a shorter knife would find tiring. The petty handles in-hand tasks, trim work, and detail cuts where the gyuto would be too long to maneuver. Both knives use san mai construction: VG-10 stainless steel core clad in 13-chrome stainless steel, with a kasumi finish on the upper blade road and a sandblasted matte section below. The convex grind supports the edge and improves food release. Reinforced black pakka wood handles with three-rivet Western construction. At $116 for both knives the value per dollar of cutting performance is difficult to match in this category.
What Customers Are Saying: The one reviewer bought this set as the accessible knife solution for guests at a summer camp - knives that could be left out without concern while still delivering sharpness, hardness, and cutting pleasure comparable to knives costing significantly more per piece. The recommendation to add the nakiri and santoku alongside this set to build a four-knife collection under $170 is worth taking seriously.
Care Instructions: VG-10 stainless - hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The sandblasted finish is low maintenance and does not require special care.
The 2pc Set pairs a 200mm gyuto with a 135mm petty - the two most-used knife formats in most kitchens. The gyuto covers general prep: vegetables, proteins, herbs, and the sustained board work that a shorter knife would find tiring. The petty handles in-hand tasks, trim work, and detail cuts where the gyuto would be too long to maneuver. Both knives use san mai construction: VG-10 stainless steel core clad in 13-chrome stainless steel, with a kasumi finish on the upper blade road and a sandblasted matte section below. The convex grind supports the edge and improves food release. Reinforced black pakka wood handles with three-rivet Western construction. At $116 for both knives the value per dollar of cutting performance is difficult to match in this category.
What Customers Are Saying: The one reviewer bought this set as the accessible knife solution for guests at a summer camp - knives that could be left out without concern while still delivering sharpness, hardness, and cutting pleasure comparable to knives costing significantly more per piece. The recommendation to add the nakiri and santoku alongside this set to build a four-knife collection under $170 is worth taking seriously.
Care Instructions: VG-10 stainless - hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The sandblasted finish is low maintenance and does not require special care.
- Brand: TOJIRO
- Series: BASIC (DP Series)
- Location: Sanjo City, Japan
- Construction: San Mai, Roll Forged
- Edge Steel: VG-10 Stainless
- Cladding: 13-Chrome Stainless
- Finish: Kasumi / Sandblasted Blade Road
- Edge Grind: Even (50/50) Convex
- Handle: Reinforced Black Pakka Wood, 3-Rivet Western
- Gyuto 200mm
- Weight: 4.3 oz (124 g)
- Blade Length: 200mm
- Total Length: 315mm
- Spine Thickness at Base: 2mm
- Blade Height: 46mm
- Petty 135mm
- Weight: 2.2 oz (70 g)
- Blade Length: 138mm
- Total Length: 243mm
- Spine Thickness at Base: 2mm
- Blade Height: 30mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Perfect for Summer Camp VisitorsPosted By: Cahudson42
25 people found this review helpful
Guests and my Daughter often will cook in my Adirondack Camp in Summer. Obviously, my 'good' knives are out of sight. But these 'also good' knives are a perfect solution. Buy the Nakiri and Santoku at the same time. For less than $170 you have a nicely complementary 4 knife set - and the blades are comparable in sharpness, hardness, thinness, and cutting pleasure to many $170+ of my 'good' knives.
25 people found this review helpful
Guests and my Daughter often will cook in my Adirondack Camp in Summer. Obviously, my 'good' knives are out of sight. But these 'also good' knives are a perfect solution. Buy the Nakiri and Santoku at the same time. For less than $170 you have a nicely complementary 4 knife set - and the blades are comparable in sharpness, hardness, thinness, and cutting pleasure to many $170+ of my 'good' knives.
