Tojiro DP VG10 165mm Nakiri

Tojiro DP VG10 165mm NakiriTojiros most popular series. VG10 as core steel, clad by stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG 10 core steel, the DP series offers one of the best , if not THE best value at this price range. Spec: Origin (Made in): Tsubame, Niigata Prefecture, Japan Brand: Tojiro Model No.: F 502 Knife Type:

Tojiro’s most popular series. VG10 as core steel, clad by stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG-10 core steel, the DP series offers one of the best , if not THE best value at this price range.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-502
• Knife Type: Nakiri
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): Stainless Steel
  
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Length: 165mm (6.5") 
• Blade Height (at heel): 46mm 
• Spine Thickness
• Above heel: 2.0mm 
• Middle: 1.9mm
• Handle
• Shape: Western-shaped
• Material: Reinforced Laminated Wood
  
• Bolster: 18-8 Stainless Steel
  
• Length: 121mm
• Overall Length: 299mm
• Weight: 204g (7.20oz)
• Mark: In Japanese Kanji "Tojiro" (藤次郎) ; "DP Made in Japan"

About Tojiro 藤次郎

Tojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.