TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — is the range that introduced countless cooks to the world of serious Japanese cutlery. The knives are unchanged from the DP line that built the brand its loyal following. Only the name is new. If you have been researching the Tojiro DP kiritsuke, this is the same knife.
The CLASSIC Kiritsuke 210mm is one of the most visually striking knives in the line. The kiritsuke profile runs flat from heel to about two thirds of the blade before sweeping up into a distinctive reverse tanto tip — a shape that turns heads and performs beautifully in use. Unlike most traditional kiritsukes which are single bevel and reserved for highly skilled Japanese chefs, this one features a double bevel even grind that makes it fully ambidextrous and far more approachable to sharpen and maintain. At 208mm with a 45mm blade height it handles the same tasks as a gyuto while offering superior tip control for detail work and getting into tight spaces. The VG-10 stainless core delivers exceptional sharpness and edge retention, the softer stainless cladding adds toughness, and the black micarta handle is comfortable through long prep sessions. Please note that our sayas do not fit this knife — the blade guard linked on this page fits well.
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 edge and hone regularly between sharpenings.
The CLASSIC Kiritsuke 210mm is one of the most visually striking knives in the line. The kiritsuke profile runs flat from heel to about two thirds of the blade before sweeping up into a distinctive reverse tanto tip — a shape that turns heads and performs beautifully in use. Unlike most traditional kiritsukes which are single bevel and reserved for highly skilled Japanese chefs, this one features a double bevel even grind that makes it fully ambidextrous and far more approachable to sharpen and maintain. At 208mm with a 45mm blade height it handles the same tasks as a gyuto while offering superior tip control for detail work and getting into tight spaces. The VG-10 stainless core delivers exceptional sharpness and edge retention, the softer stainless cladding adds toughness, and the black micarta handle is comfortable through long prep sessions. Please note that our sayas do not fit this knife — the blade guard linked on this page fits well.
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 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
- Handle: Western (Yo)
- Scales: Black Micarta
- Weight: 7.3 oz (206 g)
- Blade Length: 208 mm
- Total Length: 341 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
- Storage Note: Our sayas do not fit this knife — a blade guard is recommended
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Tojiro Kiritsuke Knife
Strange...in a good wayPosted By: Jonathan Thorp-Fairshter
48 people found this review helpful
3 days from ordering to my door. Fastest shipment from CKTG yet (thanks USPS too amid the covid mess).
First impressions...Crazy sharp OTB. Reminds me of my Kohetsu HAP40 petty. Weight was the really odd part. It feels heavy on the handle side but is still balanced. I'll put it through its paces over the next week and find out if there is user fatigue or any issues with changing technique. I have a ho-bunka that is basically a 190mm version of this knife which is fairly easy to use. Just needed to apply nakiri techinique because of the flatter belly. We'll see where the Tojiro lands.
The only real issue I had was the the choil was really rough. It was not shaped/ground properly and it is almost sharp enough to cut me. Hence the 4 stars. I'll take some sandpaper to smooth it out
Overall, satisfied
48 people found this review helpful
3 days from ordering to my door. Fastest shipment from CKTG yet (thanks USPS too amid the covid mess).
First impressions...Crazy sharp OTB. Reminds me of my Kohetsu HAP40 petty. Weight was the really odd part. It feels heavy on the handle side but is still balanced. I'll put it through its paces over the next week and find out if there is user fatigue or any issues with changing technique. I have a ho-bunka that is basically a 190mm version of this knife which is fairly easy to use. Just needed to apply nakiri techinique because of the flatter belly. We'll see where the Tojiro lands.
The only real issue I had was the the choil was really rough. It was not shaped/ground properly and it is almost sharp enough to cut me. Hence the 4 stars. I'll take some sandpaper to smooth it out
Overall, satisfied
Tojiro DP KiritsukePosted By: Dominic San Nicolas - verified customer
46 people found this review helpful
I currently own a sujihiki and a gyuto from the Tojiro DP series and when I came across this kiritsuke, I just had to have it. It is now my new workhorse and it hasn't dulled or rounded after 1 1/2 months of use while working two kitchen jobs.
46 people found this review helpful
I currently own a sujihiki and a gyuto from the Tojiro DP series and when I came across this kiritsuke, I just had to have it. It is now my new workhorse and it hasn't dulled or rounded after 1 1/2 months of use while working two kitchen jobs.
