Tojiro VG-10 Santoku DP Hammered 170mm (6.7")
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Tojiro Santoku DP Hammered 170mm (6.7") is a new budget superstar from the hands Tojiro's blacksmiths. Tojiro's secret recipe of hardening VG-10 steel doesn't disappoint with this line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. The santoku shape is the most popular knife shape in Japanese home kitchens, so have no doubts it work well as a multi-purpose knife in your kitchen too. Dicing, slicing and mincing are the preferred moves with santoku knives. With the 170mm blade length, you will only miss a couple of centimeters when cutting larger pieces of meat.
The VG-10 core, clad into a layer of softer stainless steel, is hardened to 61 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on Tojiro's new line is simply stunning - you'll marvel at the beautiful hammer dents on the blade coupled with a rustic looking kuro-uchi finish. Hammer dents also have a function, they help with the food release.
A durable stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. It features a stainless bolster and three rivets for a secure handle fixation, reducing the possibility for cracks in the handle.
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. The company is divided into two sections: Tojiro Factory and more recent Tojiro Atelier, the latter dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on Tojiro and it's master blacksmith Tomoo Matsumura check the video below.
|Hardness (HRC scale):||61|
|Overall length:||290mm (11.4")|
|Blade length:||170mm (6.7")|
|Spine thickness:||2mm (0.08")|
|Weight:||200g (7.1 oz)|
|Handle length:||125m (4.9")|
|Handle type / wood:||Western / Black Micarta|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.