A uniquely finished gyuto from Tojiro, the "Shippu" DP Mirror Black is a Damascus finished knife that has gone through kurosome and mirror polish process to create a distinctive mirror black look. Made of VG10 core steel, heat-treated to 60-61 HRC, the blade has great edge retention and rust resistance. Paired with a durable marushinogi (D-shaped) wa-handle made of charred chestnut and polypropylene resin, this knife has a good polish level for its price.
- Origin (Made in): Tsubame, Niigata Prefecture, Japan
- Brand: Tojiro
- Model No.: FD-1595
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60-61 HRC
- Blade Finishes:
- Kurosome (Oxide black coating)
- Kyomen (Mirror)
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 50mm
- Spine Thickness
- Above heel: 2.3mm
- Middle: 2.1mm
- Shape: Marushinogi (D-shaped)
- Material: Charred Chestnut
- Kuchiwa: Polypropylene Resin
- Length: 140mm
- Overall Length: 385mm
- Weight: 173g (6.10oz)
- Mark: In Japanese Kanji "Trademark Tojiro Made Shippu" (登録 藤次郎作 疾風) ; “Tojiro 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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.