170mm Tojiro Basic VG10 Santoku Yo Handle

 

Tojiro knives are known for being one of the best values in high performance cutlery.

They perform like knives that cost 2-3 times as much but are often treated like the workhorses of a chef’s kit.

Location: Niigata,Japan

Line: Basic

Construction: San mai

Edge Steel: VG10(60 HRC)

Cladding: Stainless Steel

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Triple riveted pakka wood scales, Full-Tang

Weight: 130g

Blade Length: 170mm

Overall Length: 285mm

Thickness at Heel: 1.76mm

Blade Height: 44.6mm

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.

The best sharpening tools for Japanese knives are leather strops and fine whetstones