VG-10 stainless steel built the reputation of the TOJIRO CLASSIC line, and the PRO series puts that same core steel to work in a format designed specifically for professional kitchen conditions. Where the CLASSIC line balances performance with everyday home use, the PRO series strips things back to what matters most on the line — sanitary materials, a secure grip, and a blade that holds up through repeated use without demanding extra attention. It is a focused product for a focused purpose.
At 210mm, this gyuto hits the most versatile length in the all-purpose chef knife range. Long enough to handle full-sized proteins and large vegetable prep with efficiency, compact enough to remain responsive and easy to control during finer work. The blade is constructed with a VG-10 core clad in 13-chrome stainless steel, delivering professional sharpness with the corrosion resistance needed in a busy kitchen environment. The double bevel grind suits both right- and left-handed cooks equally. Compared to the 180mm model in the same line, the added length brings more forward momentum through each cut and makes this the stronger choice for cooks whose daily prep runs toward larger volume. The all-stainless handle carries the tornado pattern texture found across the PRO series — a practical surface treatment that keeps the knife from slipping in wet or greasy hands without requiring any special maintenance.
Care Instructions: VG-10 stainless steel is low maintenance but benefits from consistent care. Hand wash and dry after each use and keep the knife away from the dishwasher, which shortens edge life and can affect handle integrity over time. Avoid hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to keep the edge at its best 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
Weight: 5.4 oz (154 g)
Blade Length: 214 mm
Total Length: 343 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm
At 210mm, this gyuto hits the most versatile length in the all-purpose chef knife range. Long enough to handle full-sized proteins and large vegetable prep with efficiency, compact enough to remain responsive and easy to control during finer work. The blade is constructed with a VG-10 core clad in 13-chrome stainless steel, delivering professional sharpness with the corrosion resistance needed in a busy kitchen environment. The double bevel grind suits both right- and left-handed cooks equally. Compared to the 180mm model in the same line, the added length brings more forward momentum through each cut and makes this the stronger choice for cooks whose daily prep runs toward larger volume. The all-stainless handle carries the tornado pattern texture found across the PRO series — a practical surface treatment that keeps the knife from slipping in wet or greasy hands without requiring any special maintenance.
Care Instructions: VG-10 stainless steel is low maintenance but benefits from consistent care. Hand wash and dry after each use and keep the knife away from the dishwasher, which shortens edge life and can affect handle integrity over time. Avoid hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to keep the edge at its best between sessions.
