Brand: TojiroType: Petty/Utility Blade Material: Stainless Steel (3 Layers)Core: VG10 Super Steel (aka V-Gold 10) Rockwell Hardness: 60 Outside: 13 Chrome Stainless SteelBlade Length: 120 mm (4.7”)Total Length: 230 mm (9”)Handle: Full Tang with Reinforced Laminated MaterialWeight: 60g (2.1 oz)Country: Made in Japan FREE SHIPPING WITHIN THE USTojiro Classic series (formerly known as DP) features a full-tang and 3-ply clad construction with a core VG-10 super steel encased by two layers of highly rust resistant stainless steel. The thin profile of this Japanese knife along with its super steel makes for scalpel-like sharpness. The VG10 core steel measures at 60 Rockwell Hardness and thus has excellent edge retention designed for professional chefs. Tojiro knives are Made in Japan meticulously hand finished by experienced craftsmen. The Tojiro Classic series offers a large selection of blade shapes and sizes to cover all your culinary tasks. Check out some of my other listings for more Tojiro knives!Like the majority of other Japanese knives, it is NOT DESIGNED FOR CHOPPING BONES. To avoid chipping, please do not cut frozen foods or bones.
Item Tag: Petty
Brand: TojiroType: Petty/Utility Blade Material: Stainless Steel (3 Layers)Core: VG10 Super Steel (aka V-Gold 10) Rockwell Hardness: 60 Outside: 13 Chrome Stainless SteelBlade Length: 150 mm (5.9”)Total Length: 260 mm (10.2”)Handle: Full Tang with Reinforced Laminated MaterialWeight: 80g (2.8 oz)Country: Made in Japan FREE SHIPPING WITHIN THE USTojiro Classic series (formerly known as DP) features a full-tang and 3-ply clad construction with a core VG-10 super steel encased by two layers of highly rust resistant stainless steel. The thin profile of this Japanese knife along with its super steel makes for scalpel-like sharpness. The VG10 core steel measures at 60 Rockwell Hardness and thus has excellent edge retention designed for professional chefs. Tojiro knives are Made in Japan meticulously hand finished by experienced craftsmen. The Tojiro Classic series offers a large selection of blade shapes and sizes to cover all your culinary tasks. Check out some of my other listings for more Tojiro knives!Like the majority of other Japanese knives, it is NOT DESIGNED FOR CHOPPING BONES. To avoid chipping, please do not cut frozen foods or bones.
Truly one needs to see, handle, and use Anryu knives to appreciate the skill and effort put into them. Katsushige Anryu was a fourth generation blacksmith from the Echizen/Takefu region of Japan, widely known as one of oldest and most famous cutlery production centers there.