There is a point in most cooks' knife education where they discover the TOJIRO CLASSIC line (formerly called the DP line) and realize that Japanese knife performance does not require a premium budget. VG10 stainless at HRC 60, 13-chrome stainless cladding, full tang black micarta handle. Thin behind the edge, sharp out of the box, and responsive on quality water stones. TOJIRO has been making these in Sanjo City, Niigata Prefecture since 1955, and the formula has not needed to change.
This Japanese kitchen knife set pairs a 170mm santoku with a 120mm petty - a combination that handles the vast majority of daily kitchen tasks with ease. The santoku covers all-purpose prep work including vegetables, proteins, and herbs, while the petty handles detail work, trimming, peeling, and smaller tasks where the santoku feels like too much knife. Both use VG10 stainless at HRC 60 with 13-chrome stainless cladding, full-tang black micarta handles with stainless bolsters and three rivets.
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
Handle: Black Micarta - Full Tang
Bolsters: Stainless Steel
Rivets: 3 Stainless
Santoku (F-503): Weight: 4.8 oz (136 g)
Blade Length: 170 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Petty (F-801): Weight: 2.2 oz (62 g)
Blade Length: 120 mm
Total Length: 232 mm
Spine Thickness at Base: 2 mm
Blade Height: 25 mm
This Japanese kitchen knife set pairs a 170mm santoku with a 120mm petty - a combination that handles the vast majority of daily kitchen tasks with ease. The santoku covers all-purpose prep work including vegetables, proteins, and herbs, while the petty handles detail work, trimming, peeling, and smaller tasks where the santoku feels like too much knife. Both use VG10 stainless at HRC 60 with 13-chrome stainless cladding, full-tang black micarta handles with stainless bolsters and three rivets.
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.
Santoku (F-503):
Petty (F-801):
