TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture, since 1955 - one of Japan's great metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The CLASSIC line - formerly known as the TOJIRO DP - is the range that built that reputation. The knives are completely unchanged from the DP line. Only the name is new. VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with three rivets and stainless bolster.
The bunka format combines the versatility of a santoku with a reverse tanto tip for precision work that a flat-tipped blade cannot handle cleanly. At 160mm, the CLASSIC bunka is compact, nimble, and built for the full range of daily prep tasks. TOJIRO VG10 construction delivers the same performance as the rest of the CLASSIC line - sharp out of the box, durable through sustained kitchen use, and easy to bring back on a ceramic rod.
What Customers Are Saying: Two five-star reviews. Joe calls it a great workhorse at a great price - ready to go out of the box, gets its edge back easily on a whetstone, and fits the hand well. He bought a second one. Jamey confirms the sharp out-of-the-box sharpness and notes good edge retention through weeks of home use.
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: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.1 oz (174 g)
Blade Length: 165 mm
Total Length: 295 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm
The bunka format combines the versatility of a santoku with a reverse tanto tip for precision work that a flat-tipped blade cannot handle cleanly. At 160mm, the CLASSIC bunka is compact, nimble, and built for the full range of daily prep tasks. TOJIRO VG10 construction delivers the same performance as the rest of the CLASSIC line - sharp out of the box, durable through sustained kitchen use, and easy to bring back on a ceramic rod.
What Customers Are Saying: Two five-star reviews. Joe calls it a great workhorse at a great price - ready to go out of the box, gets its edge back easily on a whetstone, and fits the hand well. He bought a second one. Jamey confirms the sharp out-of-the-box sharpness and notes good edge retention through weeks of home use.
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.
2 review(s) 
