Tojiro Santoku DP Damascus 170mm (6.7")
Best To Use
(click on icons for more knives)
Tojiro Santoku DP Damascus 170mm (6.7") definitely ranks the highest among high-quality Japanese kitchen blades in a lower price range. Blades in Tojiro’s DP Damascus series are composed of 36 layers – the core is made of VG-10 steel which is clad in 35 layers of softer steel for easier sharpening and more comfortable use. VG-10 steel is synonymous with efficiency and durability and it’s extremely easy to maintain since the blade is completely stainless.
Santoku is the most widespread shape of Japanese kitchen knives as it makes working with it very simple. San means “three” in Japanese and santoku literally translates to “three virtues” or “three uses”. It’s perfect for preparing vegetable, fish and meat dishes while employing various cutting techniques. The blade tends to be wider and will excel at chopping vegetables on a cutting board.
Complemented by a classic Western handle (yo) with three metal rivets, the knife is a little on the heavy side but Tojiro made sure that it is perfectly balanced and ergonomically shaped. The black Micarta handle offers a safe, firm grip and prevents your hand slipping towards the blade, while the stainless-steel bolster provides a smooth transition between the handle and the blade. As with all Western handles, the balance point is exactly at the middle where the handle and blade meet, so the knife is very easy and comfortable to use, even during several-hour sessions in the kitchen.
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:||300mm (11.8")|
|Blade length:||170mm (6.7")|
|Spine thickness:||1.8mm (0.07")|
|Weight:||190g (6.7 oz)|
|Handle length:||120m (4.7")|
|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.