The Tojiro DP is a Japanese Santoku knife made with VG‑10 core steel, clad in 13‑chrome stainless steel enriched with cobalt. This construction offers exceptional sharpness, durability, and long‑lasting performance.
The term Santoku literally means “three virtues,” referring to a knife capable of handling meat, fish, and vegetables, as well as three cutting techniques: slicing, chopping, and dicing. It is a versatile, all‑purpose Japanese kitchen knife.
DP cobalt alloy core clad with 13‑chrome stainless steel provides an ideal balance of sharpness and easy maintenance, perfectly suited for professional use.
The convex blade profile ensures smoother, sharper cuts with reduced resistance, even through dense foods.
Reinforced laminated wood handle offers long‑term durability and resistance to wear.
A solid metal bolster at the blade‑handle junction prevents dirt accumulation and enhances hygiene.
Suitable for both right‑handed and left‑handed users.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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