TOJIRO PRO DP 3Layered by VG10 Chinese Knife 220mm F-630

Brand: Tojiro
Type: Chinese Knife
Blade Material: VG10 DP Cobalt Alloy Steel Clad Stainless Steel Material
Core: VG10 / Cobalt Alloy Steel (Stainless Steel)
Outside: 13 Chromium Stainless Steel
Blade Length: 220 mm ( 8.6'')
Total Length: 330 mm ( 12.9'')
Weight: around 520 g (18.3 oz)
Edging: Double Bevel
Handle: 18-8 Stainless Steel
Made in Japan
* Recently, the design has been renewed and the letters DP on the blade may have changed to VG10.

All Stainless Japanese Style Knives, First in the Industry
All stainless Japanese style knives, which is first in the industry, are launched. This series is Japanese style knives for next generations with the amazing sharpness and durability of stainless handles.

The DP cobalt alloy steel that is taken impurity from ore by low temperature gas reduction method is used with 13 chrome stainless as this series of material and it leads to the superior sharpness and durability. Low temperature gas reduction method is also used for the material of Yanagi and Takohiki and molybdenum and vanadium are also added. The blade has sharpness and toughness integrated.

The sharpness without compromise and easiness of care are realized. Combining layered material with stainless handle, it is also very popular in Europe and throughout the world. This series is exactly a new global standard of Japanese style knife for next generation. We won a Good Design Award on this series in 2000, which is a proof of its functional advantages and beautiful style.

Exclusive Size of 18-8 Stainless Asymmetry-shape Handle
“Tojiro” never employed the same shape of the handle as western style we currently have. We did not choose the easy way. The handle inherited Japanese traditions has “Shinogi” on the side and the shape is asymmetry. The handle sizes are exclusively made for each kind of blades, which is our enthusiasm. We put tornado patterns, which is an identity of “Tojiro” on handles that were designed considering comfort grip as a top priority. The tornado patterns give you a not only the beautiful looking but less slippery even if you use with wet or greasy hand. The handles also have weight plate inside. It will realize an optimum balance and lead to your perfect control.

Because we never try to be very different for the shape of the handle to keep advantages of traditional wooden handle, you can use it as if the handle was the same one you have been using. Of course this handle is no breakage and corrosion with long time use. Also because stainless handle does not have any chink, crack or connection part just like wooden handle, it prevents bacteria spreading and sterilizing in boiling water is possible.

Artistic Edging with Heart and Soul
Sticking to sharpness, the edge satisfies even professionals. We have more than 5 manufacturing process for edging on this series and are willing to spend a lot of time. Usually, durability is required for business-use, however, “Tojiro” have been pursuing the sharpness and studying edging and structure of a blade for a long time. This is one of a reason that many professionals use “Tojiro” as their favorite knife all over the world.

A Pioneer of All Stainless Japanese Style Knife for Next Generation
This a flagship series of Japanese style knife of Tojiro Pro. Sticking to a blade material, various sizes are available. Also very popular with professionals who need to keep knives clean and hygienically.

VG-10
VG-10 (Cobalt Alloy Steel) is high-carbon stainless steel containing cobalt, hard. The material has excellent sharpness and abrasion resistance. So it spread between the professionals. It is developed and made by Takefu Special Steel Co.,Ltd. It's Japanese company.

If the entire blade is very hard, it is difficult to sharpen. If the edge is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side. VG-10 is hard, so Ceramic sharpening stone is recommended for speedy sharpening.

Note: Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.