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Tojiro DP VG10 Gyuto
Tojiro VG10 NB (Set of 3)
Tojiro DP VG10 Santoku 170mm
Tojiro VG10 NB (Set of 2)
Tojiro DP VG10 Utility
Tojiro DP VG10 Slicer/Sujihiki
Tojiro DP VG10 Nakiri 165mm
Tojiro DP VG10 Paring 90mm
Tojiro DP VG10 Bread Knife 215mm
Tojiro DP VG10 Peeling 70mm
Tojiro DP VG10 Kiritsuke
Tojiro Basic 3 Layer VG10 Nakiri 165mm
Tojiro Basic 3 Layer VG10 Utility 135mm- No Bolster
Murato Classic Nakiri 165mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Tojiro DP VG10 Boning 150mm
Murato Classic Santoku 170mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood