Tojiro DP VG10 Kurouchi Tsuchime 165mm Nakiri

Tojiro DP VG10 Kurouchi Tsuchime 165mm NakiriThis Nakiri from Tojiro combines tradition of Kurouchi and Tsuchime finishes with innovative clear coating. VG10 as core steel, clad by 13 chrome stainless steel, it has achieved both professional sharpness and easy maintenance. With a good level of fit and finish and fitted with a western styled handle, this Nakiri offers great values at this price range. Spec Origin (Made in): Tsubame Sanjo, Niigata Prefecture, Japan Brand: Tojiro Model No: F 1103

This Nakiri from Tojiro combines tradition of Kurouchi and Tsuchime finishes with innovative clear coating. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. With a good level of fit and finish and fitted with a western styled handle, this Nakiri offers great values at this price range.

Spec

• Origin (Made in): Tsubame-Sanjo, Niigata Prefecture, Japan
  
• Brand: Tojiro
  
• Model No: F-1103
• Knife Type: Nakiri
  
• Blade
  
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): 13 Chrome Stainless Steel (Clear coating)
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Finishes: 
• Tsuchime (Hammered)
• Kurouchi
• Kasumi Polish
• Blade Length: 165mm (6.5")
  
• Blade Height (at heel): 45mm
  
• Spine Thickness
  
• Above heel: 2.4mm
• Middle: 2.3mm
• Handle
  
• Shape: Western shaped
  
• Material: Black Pakkawood
• Bolster: Stainless Steel
• Length: 120mm
  
• Overall Length: 294mm
  
• Weight: 222g (7.83oz)
• Mark: In Japanese Kanji "Tojiro" (藤次郎) ; "DP Made in Japan" 
  

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.