Tojiro Pro line features VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance.
It is hygienic all-stainless steel with tornado texture on the handle that brings anti-slip effect and comfortably support your cooking.
Location: Niigata, Japan
Line: Pro
Construction: San mai
Edge Steel: VG10(~61 HRC)
Cladding: Stainless Steel
Finish: Migaki
Edge Grind: 50/50 (Double Bevel)
Handle: Contoured 18-8 Stainless Steel
Weight: ~155 g
Blade Length: ~210mm
Overall Length: ~335mm
Thickness at Heel: ~1.9mm
Blade Height: ~43.6mm
- 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
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