If you have been researching Japanese kitchen knives for any length of time, you have encountered the TOJIRO DP line. It is one of the most consistently recommended entry points into serious Japanese cutlery, featuring knives that are thin behind the edge, hard enough to get and hold a genuinely sharp edge, and priced so that the performance-to-cost ratio embarrasses most of the competition. The CLASSIC line is the DP line. The knives are completely unchanged. Only the name is new, at the request of the manufacturer. TOJIRO has been making these in Sanjo City, Niigata, since 1955.
With a blade length of just under 210mm, this is a large santoku knife. In fact, it is the largest in the CLASSIC lineup - sitting between a standard 170-180mm santoku and a full gyuto in blade length. The flat edge profile and sheep's-foot tip of the santoku format suit push-cutting through vegetables and proteins without the rocking motion a gyuto encourages. For cooks who prefer the santoku cutting style but want more blade length for larger prep tasks, the 210mm format delivers. VG10 at HRC 60, full tang black micarta handle, stainless bolster.
What Customers Are Saying: Kendall calls it a good workhorse with solid edge retention and versatility across multiple cutting styles. For cooks coming from western knives, the CLASSIC will feel immediately familiar and noticeably sharper. For cooks used to the lightest Japanese carbon steel, it represents a different weight and feel.
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: 7.6 oz (216 g)
Blade Length: 207 mm
Total Length: 336 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
With a blade length of just under 210mm, this is a large santoku knife. In fact, it is the largest in the CLASSIC lineup - sitting between a standard 170-180mm santoku and a full gyuto in blade length. The flat edge profile and sheep's-foot tip of the santoku format suit push-cutting through vegetables and proteins without the rocking motion a gyuto encourages. For cooks who prefer the santoku cutting style but want more blade length for larger prep tasks, the 210mm format delivers. VG10 at HRC 60, full tang black micarta handle, stainless bolster.
What Customers Are Saying: Kendall calls it a good workhorse with solid edge retention and versatility across multiple cutting styles. For cooks coming from western knives, the CLASSIC will feel immediately familiar and noticeably sharper. For cooks used to the lightest Japanese carbon steel, it represents a different weight and feel.
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.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic Knife, July 5, 2026 Good Workhorse
