Tojiro DP VG10 Damascus 37 Layers Santoku 170mm

Tojiro DP VG10 Damascus 37 Layers Santoku 170mmThe Tojiro DP VG10 Damascus 37 Layers Santoku knife is forged with 37 layers of high grade VG10 Damascus steel, a manufacturing process that mirrors the precision and strength of traditional Japanese sword making. The reinforced laminated handle ensures longevity, durability, and resistance to deterioration. An ideal choice for demanding chefs, this knife offers exceptional sharpness and is sure to impress. Spec: Origin (Made in): Tsubame, Niigata

The Tojiro DP VG10 Damascus 37 Layers Santoku knife is forged with 37 layers of high-grade VG10 Damascus steel, a manufacturing process that mirrors the precision and strength of traditional Japanese sword making. The reinforced laminated handle ensures longevity, durability, and resistance to deterioration. An ideal choice for demanding chefs, this knife offers exceptional sharpness and is sure to impress.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-331
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): 18-8 Stainless Steel
  
• Hardness: 59-60 HRC
• Hand-sharpened
• Blade Finishes:
• Suminagashi (Damascus)
• Kasumi Polish
• Blade Length: 170mm (6.7") 
• Blade Height (at heel): 47mm 
• Spine Thickness
• Above heel: 1.8mm 
• Middle: 1.7mm
• Handle
• Material: Special Laminated Material
  
• Bolster: 18-8 Stainless Steel
  
• Length: 120mm
• Overall Length: 293mm
• Weight: 169g (5.96oz)
• Mark: In Japanese Kanji "Tojiro" (藤次郎) ; “DP Made in Japan”

About Tojiro 藤次郎

Tojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.