The TOJIRO BASIC Gyuto 200mm is designed with an ideal blade thickness for excellent control, smooth cutting feel, and easy handling. It brings true Japanese knife performance into the home kitchen with a clean, timeless design. The VG10 core steel delivers impressive sharpness and long edge life, making this a dependable daily-use knife that performs well above its price point.
The blade features san mai construction with a VG10 core clad in 13 chrome stainless steel for durability and corrosion resistance. A subtle convex grind supports the edge and improves cutting performance, while the sandblasted kasumi finish gives the blade a refined, understated look. The reinforced black pakka wood handle with three rivets offers a secure, comfortable grip in a familiar Western style.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO Series: BASIC Location: Sanjo City, Japan Construction: San Mai, Roll Forged Edge Steel: VG10 Stainless Steel Cladding: 13 Chrome Stainless Steel Finish: Kasumi, Sand Blasted Blade Road Edge Grind: Double Bevel 50/50 Handle: Reinforced Black Pakka Wood, 3 Rivet Handle Style: Yo (Western Style) Weight: 4.3 oz (124 g) Blade Length: 200 mm Total Length: 315 mm Spine Thickness at Base: 2 mm Blade Height: 46 mm
The blade features san mai construction with a VG10 core clad in 13 chrome stainless steel for durability and corrosion resistance. A subtle convex grind supports the edge and improves cutting performance, while the sandblasted kasumi finish gives the blade a refined, understated look. The reinforced black pakka wood handle with three rivets offers a secure, comfortable grip in a familiar Western style.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
