What do you get when you mix these ingredients together:
✔ The golden standard of Japanese steels - VG-10 stainless steel [60 HRC hardness]
✔ The most multi-purpose knife shape, then multiply it by 2 (gyuto & petty).
✔ Rustic kuro-uchi (black) blade finish with visible traces of the hammer (tsuchime).
✔ Traditional Japanese magnolia handle (round shape).
✔ Have the knives forged by the blacksmiths of Tojiro, one of the largest and most known smitheries in Japan.
Well, we could argue that you get a set of the two best price-performance Japanese knives.
Tojiro DP Hammered Gyuto + Petty SET
Gyuto is the most all-round knife shape in the world. It’s not a coincidence that the shape got the name “The Chef’s knife”. If you are in need of a knife that can tackle all the tasks in your kitchen, you should definitely consider gyuto knives. Like all gyuto's (Chef's knives), it's a general purpose knife for all kinds of tasks. Due to its curved belly, it will do best at rocking and push-pull cutting moves, but not so much at chopping. It is quite a lightweight knife at 145g (5.1 oz).
Petty is the small version of the gyuto. Used for all these smaller tasks where gyuto feels too big and clumsy.
Tojiro DP Hammered collection.
Tojiro DP Hammered collection is a new budget superstar from the hands of Tojiro's blacksmiths. Tojiro's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knives are very sharp out-of-the-box and ready to make some (precise) damage to the food you're about to prepare, either using the knife in the professional kitchen or at home.
The VG-10 core, clad into a layer of softer stainless steel, is hardened to 60 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 top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.
Tojiro fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. 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. Tojiro's main focus? Sharpness! A big bonus is their great team which we are always very eager to meet and talk to! 😊
Blade shape: [Knife set] Gyuto / Petty
Steel type: VG-10
Blade construction: San-mai / flat / tsuchime & kuro-uchi
Hardness (HRC scale): 60
Overall length: 350mm (13.8") / 251mm (9.9")
Blade length: 210mm (8.3") / 130mm (5.1")
Blade height: 49mm (2.0") / 27mm (1.1")
Spine thickness: 2.3mm (0.09") / 2.0mm (0.08")
Weight: 145g (5.1 oz) / 50g (1.8 oz)
Handle length: 129mm (5.1") / 113mm (4.4")
Handle type / wood: Japanese / Magnolia
Kanji on the blade:
Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.