If you have been researching Japanese kitchen knives for any length of time you have encountered the Tojiro DP. It is one of the most consistently recommended entry points into serious Japanese cutlery - 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.
At 210mm this is the larger santoku in the CLASSIC lineup - sitting between a standard 170-180mm santoku and a full gyuto in blade length. The flat edge profile and sheep-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: One four-star review from Kendall - calls it a good workhorse with solid edge retention and versatility across multiple cutting styles. He notes it takes some adjustment coming from lighter HAP40 knives - a fair comparison since HAP40 at 65 HRC is notably lighter and harder. 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.
At 210mm this is the larger santoku in the CLASSIC lineup - sitting between a standard 170-180mm santoku and a full gyuto in blade length. The flat edge profile and sheep-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: One four-star review from Kendall - calls it a good workhorse with solid edge retention and versatility across multiple cutting styles. He notes it takes some adjustment coming from lighter HAP40 knives - a fair comparison since HAP40 at 65 HRC is notably lighter and harder. 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
- Blade Length: 210mm
- Spine Thickness at Heel: 2.5mm
- Item Code: F-687
1 review(s) 
