Tojiro has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities with a precision-manufacturing tradition that spans cutlery, medical instruments, and industrial tools. The VG10 Hammered line brings that production quality to a format that suits both home kitchens and professional environments: VG10 stainless steel with a tsuchime (hammered) kurouchi finish that reduces food drag, improves release, and gives each knife a handworked character well above its price point.
The 210mm gyuto is Japan all-purpose chef knife - the format that converts more home cooks to Japanese knives than any other. At 210mm blade length, 46mm height, and 5.6 oz this is a well-proportioned knife that handles the full range of daily prep tasks with ease. The 2mm spine keeps the grind thin and responsive throughout. VG10 stainless at the core holds a solid working edge and resharpens readily on a ceramic rod between sessions. The tsuchime hammered kurouchi cladding reduces surface contact with food - a practical advantage on sticky vegetables and proteins that a polished blade cannot match. The western handle sits comfortably across grip styles and makes this an immediate fit for cooks transitioning from European-style knives. Long enough to handle whole proteins and large vegetables, short enough to stay manageable on a home cutting board, and versatile enough to cover the full range of daily prep without switching knives.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
The 210mm gyuto is Japan all-purpose chef knife - the format that converts more home cooks to Japanese knives than any other. At 210mm blade length, 46mm height, and 5.6 oz this is a well-proportioned knife that handles the full range of daily prep tasks with ease. The 2mm spine keeps the grind thin and responsive throughout. VG10 stainless at the core holds a solid working edge and resharpens readily on a ceramic rod between sessions. The tsuchime hammered kurouchi cladding reduces surface contact with food - a practical advantage on sticky vegetables and proteins that a polished blade cannot match. The western handle sits comfortably across grip styles and makes this an immediate fit for cooks transitioning from European-style knives. Long enough to handle whole proteins and large vegetables, short enough to stay manageable on a home cutting board, and versatile enough to cover the full range of daily prep without switching knives.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
- Maker: Tojiro
- Location: Sanjo City, Niigata, Japan
- Construction: San Mai
- Edge Steel: VG10 Stainless
- Cladding: Stainless
- Finish: Tsuchime (Hammered) Kurouchi
- Edge Grind: Even (50/50)
- Handle: Western
- Weight: 5.6 oz (160g)
- Blade Length: 210mm
- Total Length: 340mm
- Spine Thickness at Heel: 2mm
- Blade Height: 46mm
