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Tojiro Classic VG10 Steak Knife 120mm F-797
Tojiro Classic VG10 Steak Knife 120mm F-797
Tojiro Classic VG10 Steak Knife 120mm F-797

Tojiro Classic VG10 Steak Knife 120mm F-797

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Brand:  Tojiro
Type:  Steak Knife 
Blade Material: DP Cobalt Alloy Steel Clad Material 
                           Core:  Cobalt Alloy Steel (VG10)
                           Outside:  13 Chrome Stainless Steel
Blade Length: 120 mm ( 4.7'')
Total Length: 225 mm ( 8.8'')
Thicker portion of the blade:  1.5 mm
Weight:  75 g (2.6 oz)
Handle: Special Laminated Material
Item Number: F-797
Made in Japan
* Recently, the design has been renewed and the letters DP on the blade may have changed to VG10.

TOJIRO’s flagship model. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance.
Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time.
Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle.

VG-10
VG-10 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.
Check out our Ceramic Sharpening Stone

This auxiliary tool makes it easy to sharpen the knife with ceramic sharp stones.
Tojiro Ceramic Guide Clip for Sharpening Knife of Two Ways 【Togrip】

This series has been loved as standard articles for a long time. The edge made by skilled craftsmen provides you an amazing sharpness. Once you have, you will never part with it. The true professional use this series.

NOTE:

Core steel of VG10 and side steel are rust resistant though please wash, wipe and dry it up well after use. In case rust appears on the blade, use cleanser or sharpening store. (scratch may appear)

Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness.