This gyuto was used and returned to us. We have applied our finish sharpening service to the gyuto and are now offering it for sale at a discount.
TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the best introductions to serious Japanese cutlery available at any price. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP 180mm gyuto, this is the same knife.
The CLASSIC Gyuto 180mm is built around a VG-10 stainless steel core, carefully heat-treated for an excellent balance of sharpness, edge retention, and durability. At 183mm with a 44mm blade height it is considered compact by Japanese gyuto standards but sits right in the sweet spot for cooks who prefer shorter blades, work in tighter spaces, or are transitioning from a standard Western chef knife. The convex grind aids food separation, the tapered spine keeps the knife light and nimble, and the bolster curves smoothly into the blade for comfort in both pinch and racquet grip. The black micarta handle is durable and built to withstand the demands of a professional kitchen.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the best introductions to serious Japanese cutlery available at any price. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP 180mm gyuto, this is the same knife.
The CLASSIC Gyuto 180mm is built around a VG-10 stainless steel core, carefully heat-treated for an excellent balance of sharpness, edge retention, and durability. At 183mm with a 44mm blade height it is considered compact by Japanese gyuto standards but sits right in the sweet spot for cooks who prefer shorter blades, work in tighter spaces, or are transitioning from a standard Western chef knife. The convex grind aids food separation, the tapered spine keeps the knife light and nimble, and the bolster curves smoothly into the blade for comfort in both pinch and racquet grip. The black micarta handle is durable and built to withstand the demands of a professional kitchen.
Care Instructions:
VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.
- Brand: TOJIRO
- Series: CLASSIC (formerly DP)
- Location: Sanjo City, Japan
- Construction: San Mai, Stamped
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Steel
- Edge Grind: Even, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 6.4 oz (181 g)
- Blade Length: 183 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 44 mm
