The Tojiro PRO series was designed with one environment in mind — the professional kitchen. Where many knife lines balance aesthetics with performance, the PRO line prioritizes function above all else: reliable steel, hygienic materials, and a handle built to stay secure through a full service. Tojiro has the manufacturing depth to execute that vision consistently, and the result is a series that has found a loyal following among line cooks and culinary professionals who need knives that simply work, shift after shift.
This 180mm gyuto — Japans all-purpose chef knife — is built on a VG-10 stainless steel core clad in 13-chrome stainless steel on both sides. The combination brings together the edge-holding ability of VG-10 with the corrosion resistance and durability of the outer cladding, producing a blade that sharpens easily and holds up well under daily professional use. The double bevel grind makes it equally suited to right- and left-handed cooks. At 180mm it sits on the compact end of the gyuto range, which makes it a natural fit for cooks working in tight stations or those who prefer a more maneuverable blade for detail work and general prep. The handle carries over the same textured tornado pattern stainless steel construction found across the PRO line — no wood, no composite materials, just a surface that stays secure in wet or greasy conditions and cleans up quickly between tasks.
Care Instructions: VG-10 stainless steel is straightforward to maintain. Hand wash and dry after each use and keep the knife out of the dishwasher, which dulls edges and can loosen handle fittings over time. Avoid hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.
This 180mm gyuto — Japans all-purpose chef knife — is built on a VG-10 stainless steel core clad in 13-chrome stainless steel on both sides. The combination brings together the edge-holding ability of VG-10 with the corrosion resistance and durability of the outer cladding, producing a blade that sharpens easily and holds up well under daily professional use. The double bevel grind makes it equally suited to right- and left-handed cooks. At 180mm it sits on the compact end of the gyuto range, which makes it a natural fit for cooks working in tight stations or those who prefer a more maneuverable blade for detail work and general prep. The handle carries over the same textured tornado pattern stainless steel construction found across the PRO line — no wood, no composite materials, just a surface that stays secure in wet or greasy conditions and cleans up quickly between tasks.
Care Instructions: VG-10 stainless steel is straightforward to maintain. Hand wash and dry after each use and keep the knife out of the dishwasher, which dulls edges and can loosen handle fittings over time. Avoid hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.
- Brand: Tojiro
- Location: Niigata, Japan
- Construction: San Mai
- Core Steel: VG-10
- Cladding: 13-Chrome Stainless Steel
- Handle: 18-8 Stainless Steel
- Edge Grind: Double Bevel
- Blade Length: 180mm
- Total Length: 305mm
- Weight: 140g (4.9 oz)
