TOJIRO knives have long served as an entry point into the world of Japanese cutlery for both professional chefs and home cooks. The new VG10 HAMMERED series is yet another testament to their ability to blend premium materials, expert craftsmanship, and thoughtful design—all at an accessible price.
Tojiro excels at maximizing the potential of VG10 stainless steel. Their treatment of the VG10 core delivers exceptional sharpness without compromising edge durability or retention. The core is clad in a softer stainless steel, finished with a hammered kurouchi texture. This outer layer improves sharpenability, adds flexibility and support to the harder core, enhances food release, and contributes to the blade’s striking visual appeal.
This gyuto-style knife is on the shorter side, measuring 215mm in length and just 45mm in height at the heel. These proportions make it compact and lightweight—perfect for handling smaller ingredients and delicate cutting tasks. While simple in design, the knife offers impressive performance and quality at a highly attractive price point.
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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