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.
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.
The core layer consisting of the harder VG-10 steel was sandwiched between 35 layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
It has a double bevel (50/50 symmetrical) blade.
The blade sports a beautiful Damascus finish.
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.
ABOUT THE BLACKSMITH:
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. For more info on Tojiro and it's master blacksmith Tomoo Matsumura check the video below.
Blade shape: Santoku
Steel type: VG-10
Blade construction: San-mai / damascus
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: 190g (6.7 oz)
Handle length: 120mm (4.7")
Handle type / wood: Western / Black Micarta
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.
✔ Use a magnetic rack, knife blocks, or use 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.