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 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing large proteins, and a blade height of 48mm that gives excellent knuckle clearance through large produce. At 6.5 oz and 2mm spine this is a substantial knife with real presence on the board. VG10 stainless holds a solid working edge through sustained kitchen use and resharpens quickly on a ceramic rod between services. The tsuchime hammered kurouchi finish reduces food drag and sticking - particularly useful at this length where long pull strokes through proteins can cause a polished blade to create suction and drag. The western handle is familiar and comfortable for cooks from any background, making this an accessible entry into professional-length Japanese cutlery without requiring a change in grip style or technique. For whole fish, large roasts, and high-volume vegetable prep, the 240mm format is the right tool.
What Customers Are Saying: One five-star review from Steven, a verified customer. He calls it one of the best knives he owns - reaches for it constantly across every task and describes it as a joy to work with. The kind of endorsement that comes from a knife that earns its place on the magnetic strip and never comes down.
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 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing large proteins, and a blade height of 48mm that gives excellent knuckle clearance through large produce. At 6.5 oz and 2mm spine this is a substantial knife with real presence on the board. VG10 stainless holds a solid working edge through sustained kitchen use and resharpens quickly on a ceramic rod between services. The tsuchime hammered kurouchi finish reduces food drag and sticking - particularly useful at this length where long pull strokes through proteins can cause a polished blade to create suction and drag. The western handle is familiar and comfortable for cooks from any background, making this an accessible entry into professional-length Japanese cutlery without requiring a change in grip style or technique. For whole fish, large roasts, and high-volume vegetable prep, the 240mm format is the right tool.
What Customers Are Saying: One five-star review from Steven, a verified customer. He calls it one of the best knives he owns - reaches for it constantly across every task and describes it as a joy to work with. The kind of endorsement that comes from a knife that earns its place on the magnetic strip and never comes down.
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: 6.5 oz (184g)
- Blade Length: 240mm
- Total Length: 370mm
- Spine Thickness at Heel: 2mm
- Blade Height: 48mm
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