Description:
The Tojiro Damascus series is an upgraded version of the popular DP line, adding refined aesthetics and improved performance. The 37-layer Damascus steel blade showcases a subtle wave-like pattern, lending the knife a unique visual character.
Blade Shape:
The Gyuto is considered the most versatile Japanese kitchen knife. Ideal as a first Japanese knife, it handles everything from mincing garlic to slicing large cuts of meat and fish.
Steel:
Made of VG10 — a highly regarded Japanese stainless steel — the blade offers excellent edge retention, corrosion resistance, and easy maintenance. Tojiro’s advanced heat treatment brings out the full potential of this steel.
Handle:
The reinforced laminated handle is exceptionally durable and resistant to warping or degradation. A stainless steel bolster connects the blade and handle, preventing grime buildup and enhancing hygiene.
Specifications:
Manufacturer: Tojiro
Blade type: Gyuto
Blade length: 180 mm
Total length: 310 mm
Weight: 180 g
Grind: Double bevel
Spine thickness: 2 mm
Steel: VG10
Hardness: 61±1 HRC
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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