The TOJIRO CLASSIC line, formerly known as the TOJIRO DP, has converted more cooks from Western to Japanese knives than perhaps any other single product line in the world. The formula is simple: VG10 stainless at HRC 60, san mai construction with 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets, and a thin grind that puts them ahead of anything in the Western category at the same price. Made in Sanjo City, Niigata Prefecture since 1955. The knives are completely unchanged from the DP line; only the name is new.
This gyuto knife set pairs three of the most practical sizes in the CLASSIC line: a 210mm gyuto, a santoku, and a 120mm petty. The combination covers the full range of kitchen prep: the gyuto handles proteins, vegetables, and board work, while the petty handles detail tasks, in-hand trimming, and smaller jobs where the gyuto is too much blade. The santoku can tackle anything in between. A complete introduction to Japanese knife performance in one package.
Care Instructions: VG10 is fully stainless steel, low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for the best longevity of your Japanese chef knife set. 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
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Handles: Black Micarta - Full Tang
Bolsters: Stainless Steel
Includes: F-808 (Gyuto 210mm), F-503 (Santoku 170mm), and F-801 (Petty 120mm)
This gyuto knife set pairs three of the most practical sizes in the CLASSIC line: a 210mm gyuto, a santoku, and a 120mm petty. The combination covers the full range of kitchen prep: the gyuto handles proteins, vegetables, and board work, while the petty handles detail tasks, in-hand trimming, and smaller jobs where the gyuto is too much blade. The santoku can tackle anything in between. A complete introduction to Japanese knife performance in one package.
Care Instructions: VG10 is fully stainless steel, low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for the best longevity of your Japanese chef knife set. 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.
