Tojiro DP 37 Eco Santoku 170mm (6.7")


Tojiro DP 37 Eco Santoku 170mm (6.7")


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Tojiro DP3 Eco Santoku 170mm (6.7") is a new budget superstar from the hands of Tojiro's blacksmiths. 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. 

This Santoku knife is part of the Tojiro's DP 37 knife series, featuring popular VG-10 core steel, clad into 36 layers of softer steel. The blade has a simple, yet beautiful Damascus look.

A durable and fairly light (no bolster) stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. The handle has three rivets for a secure fixation, reducing the possibility of cracks in the handle.

About Tojiro:

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.


Blade shape: Santoku
Steel type: VG-10
Hardness (HRC scale): 61
Overall length: 300mm (11.8")
Blade length:
170mm (6.7")
Blade height:
41mm (1.6")
Spine thickness: 1.8mm (0.07")
Weight: 170g (5.9 oz)
Handle length: 120m (4.7")
Handle type / wood:
Western / Black Micarta
Blacksmith: Tojiro


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.

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