TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture, since 1955 - one of Japan's great metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The CLASSIC line - formerly known as the TOJIRO DP line - is the range that built that reputation. The knives are completely unchanged from the DP line: VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with three rivets and stainless bolster.
The 300mm gyuto is the longest knife in the TOJIRO CLASSIC lineup - a specialist choice for professional kitchens where maximum reach and efficiency through large-volume prep is the priority. At 300mm, the knife covers significantly more ground per stroke through large proteins and high-volume vegetable prep, reducing the number of strokes required and the fatigue that comes with extended service. The same VG10 construction and full tang micarta handle as the rest of the CLASSIC line, scaled for the professional who has tried every other length and decided more blade is better. Requires a large board and adequate counter space to use properly.
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: 11.6 oz (328 g)
Blade Length: 306 mm
Total Length: 440 mm
Spine Thickness at Base: 2 mm
Blade Height: 54 mm
The 300mm gyuto is the longest knife in the TOJIRO CLASSIC lineup - a specialist choice for professional kitchens where maximum reach and efficiency through large-volume prep is the priority. At 300mm, the knife covers significantly more ground per stroke through large proteins and high-volume vegetable prep, reducing the number of strokes required and the fatigue that comes with extended service. The same VG10 construction and full tang micarta handle as the rest of the CLASSIC line, scaled for the professional who has tried every other length and decided more blade is better. Requires a large board and adequate counter space to use properly.
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.
