Tojiro has been producing high-performance Japanese kitchen knives in Sanjo City for decades, and the CLASSIC series — formerly known as the DP line — remains one of the most trusted entry points into serious Japanese cutlery at CKTG. The steel, construction, and standards are unchanged from the DP line that built the brand its reputation. Only the name is new. At the 300mm length, this gyuto represents the largest and most commanding knife in the CLASSIC range — a choice that suits professional cooks and experienced home cooks who want the reach and momentum of a long blade without stepping into the premium pricing of boutique Japanese makers.
The blade is built around a VG-10 stainless steel core clad in softer stainless steel on both sides, a san mai construction that delivers the edge-holding ability of VG-10 at the cutting surface while the outer layers add resilience and make the knife forgiving on water stones. A subtle convex grind aids food separation and keeps the blade moving through ingredients with minimal drag. At 305mm blade length and 54mm height this is a substantial knife with commanding knuckle clearance and enough blade surface for high-volume prep — full roasts, large fish, extended vegetable work — where shorter gyutos require more strokes to accomplish the same task. At 11.6 oz the knife has real presence in hand without becoming fatiguing, and the balance through the full-tang construction keeps it feeling controlled rather than front-heavy. The black Micarta handle is secured with three stainless rivets, durable and moisture resistant through sustained daily use.
Care Instructions: VG-10 stainless steel is low maintenance but rewards consistent habits. Hand wash and dry promptly after each use and keep the knife out of the dishwasher. Avoid hard bones, frozen foods, and hard cutting surfaces. Sharpen on quality water stones to maintain the convex edge geometry and hone regularly between sessions to extend time between full sharpenings.
The blade is built around a VG-10 stainless steel core clad in softer stainless steel on both sides, a san mai construction that delivers the edge-holding ability of VG-10 at the cutting surface while the outer layers add resilience and make the knife forgiving on water stones. A subtle convex grind aids food separation and keeps the blade moving through ingredients with minimal drag. At 305mm blade length and 54mm height this is a substantial knife with commanding knuckle clearance and enough blade surface for high-volume prep — full roasts, large fish, extended vegetable work — where shorter gyutos require more strokes to accomplish the same task. At 11.6 oz the knife has real presence in hand without becoming fatiguing, and the balance through the full-tang construction keeps it feeling controlled rather than front-heavy. The black Micarta handle is secured with three stainless rivets, durable and moisture resistant through sustained daily use.
Care Instructions: VG-10 stainless steel is low maintenance but rewards consistent habits. Hand wash and dry promptly after each use and keep the knife out of the dishwasher. Avoid hard bones, frozen foods, and hard cutting surfaces. Sharpen on quality water stones to maintain the convex edge geometry and hone regularly between sessions to extend time between full 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, Convex
- Handle: Western (Yo)
- Scales: Black Micarta
- Blade Length: 305mm
- Total Length: 440mm
- Spine Thickness at Heel: 2mm
- Blade Height: 54mm
- Weight: 11.6 oz (330g)
