Tojiro Pro Gyuto 210mm Japanese-made all stainless steel kitchen knife made with VG-10 steel. This is a professional-grade knife known for its exceptional sharpness. It is suitable for professional use. Includes gift wrapping. Great for gifting new home celebrations or as a versatile kitchen knife.
※There is a deadline for orders to be delivered the next day. Also this applies only to products that are in stock. Postage is not included.
TOJIRO PRO Series
Skilled artisans put their hearts into sharpening each blade one by one. When you skillfully place this blade in the opposite direction of hair growth it is sharp enough to split hairs and the sharpness is truly impressive. You can effortlessly cut tomatoes beautifully with the weight of this knife. Furthermore you can cut a tomato in half place it on a cutting board and slice it horizontally thinly without pressing down with your hand. Once you get used to this sharpness you won't be able to bear using a dull knife for cooking. Dull knives take away time energy and effort resulting in rough cuts and compromised flavors. If you have good tools that you use every day you can use your time efficiently.
The core material of the blade is V Gold 10 (VG10). This material is more luxurious than those commonly labeled as molybdenum steel molybdenum vanadium steel special steel hard stainless steel or special stainless steel. It has superior sharpness and edge retention.
This material contains cobalt in addition to molybdenum and vanadium providing an optimal condition for knife steel in terms of wear resistance toughness and hardness making it a high-end stainless steel knife steel that professionals also use. Since it is stainless steel you don't need to worry about rust like non-stainless steel knives. Medical scalpels that have molybdenum and vanadium added are known to be sharp but with the further addition of cobalt they become even harder and sharper with enhanced edge retention. In other words it reduces the number of times you need to sharpen it making maintenance easy. If the sharpness diminishes quickly while cutting a large amount of food for work it will not be efficient.
Carrying on the tradition of swords it is a triple-layered structure and the side material sandwiching the blade uses a softer stainless steel than the VG10 blade making it very easy to sharpen. This is because the area of the hard blade is small. Also VG10 is easier to sharpen than lower-ranked molybdenum vanadium steel.
The gently curved shape called a "Hamaguri edge" easily bites into food and is designed for both food penetration and strength. This is one of the differences from cheaper knives. It also improves the release after cutting. The blade enters the food smoothly with minimal force a crucial element for sharp cutting.
The thin blade thickness of 2mm contributes to its sharp cutting performance. A slight difference of a few millimeters changes the feeling when cutting. One reason why foreign-made knives may not be sharp is that they are usually too thick.
When re-sharpening cheaper knives or foreign knives sometimes you may not be able to achieve a sharp edge no matter how much you sharpen them. Also a blade that is not a Hamaguri edge may require more force for cutting and it may also be too heavy causing fatigue. Without a Hamaguri edge if you sharpen it once and then it quickly loses its sharpness that could happen.
Proper quenching is a crucial process that breathes life into knives. It affects the ease of sharpening and the sharpness of the blade. The temperature and duration of entering the furnace vary depending on the season requiring great expertise and precision. This is the skill of TOJIRO one of the five major knife-producing areas in Tsubame Sanjo City.
The handle features an easy-to-hold tornado pattern design not just for aesthetics but also for slip resistance. The hollow handle is designed for balance with the blade and contains a plate weight inside according to the size enabling precise control. Since it is made of stainless steel it is immune to handle corrosion or damage even after long-term use unlike wooden handles and there are no joints or gaps like wooden handles which prevents the entry and growth of bacteria. It can also withstand boiling water disinfection ensuring hygiene.
Although it is designed for professionals you can also enjoy professional sharpness in your home. This knife not only offers sharpness but also makes cooking more enjoyable as it is easy to maintain. It is recommended for those who prioritize their tools cooking enthusiasts and those attending cooking classes.
※The inscription at the bottom of the TOJIRO design has been changed from "DP" to "VG10".
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Payment
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We accept CreditCard.
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International Shipping
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Your order will be dispatched to you within 5 business days from the date of payment.
Please note - we cannot undervalue orders, or mark them as a gift.
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About Us
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We are a Japanese store specializing in Japanese high-quality products. Please let us hear from you with any inquiries you may have about our products. Happy shopping!