TOJIRO CLASSIC (formerly TOJIRO DP) knives represent one of the best values in Japanese cutlery. While the name has changed, the knives themselves remain the same—offering the same proven performance that has made this line a longtime favorite among both home cooks and professionals. The VG10 stainless steel core delivers excellent edge retention, takes a very sharp edge, and resists corrosion, making it a dependable and low-maintenance choice.
The softer stainless cladding adds toughness and makes sharpening easier, while the overall grind and geometry provide smooth, efficient cutting performance. The durable black micarta handle is comfortable, stable, and easy to care for. Fit and finish are consistently high, and the balance and feel of these knives make them an outstanding entry point into Japanese kitchen knives. As always, avoid hard or frozen foods to prevent chipping and maintain peak performance.
Care Instructions: Hand wash and dry promptly after use. Do not use on bones, frozen foods, or very hard items. Use a quality cutting board and maintain the edge with regular honing and periodic sharpening.Maker: TOJIRO Location: Sanjo City, Japan Construction: San Mai, Double Bevel Edge Grind: 50/50 Steel Type: VG10 Stainless Steel Weight: 7.9 oz (226 g) Blade Length: 205 mm Total Length: 330 mm Spine Thickness at Base: 2 mm Blade Height: 50 mm
The softer stainless cladding adds toughness and makes sharpening easier, while the overall grind and geometry provide smooth, efficient cutting performance. The durable black micarta handle is comfortable, stable, and easy to care for. Fit and finish are consistently high, and the balance and feel of these knives make them an outstanding entry point into Japanese kitchen knives. As always, avoid hard or frozen foods to prevent chipping and maintain peak performance.
Care Instructions: Hand wash and dry promptly after use. Do not use on bones, frozen foods, or very hard items. Use a quality cutting board and maintain the edge with regular honing and periodic sharpening.
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