This Gyuto made with VG10 as core steel, clad by 13-chrome stainless steel, is an excellent first knife for people switching to Japanese knives. It has achieved both professional sharpness as well as easy maintenance. The Marushinogi (D-shaped) Magnolia wood Wa handle is paired with a Kuchiwa made of Polypropylene Resin, providing good water resistance.
- Origin (Made in): Tsubame, Niigata Prefecture, Japan
- Brand: Tojiro
- Model No.: FD-565
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): 13 Chrome Stainless Steel
- Hardness: 60-61 HRC
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 50mm
- Spine Thickness
- Above heel: 2.4mm
- Middle: 2.1mm
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Polypropylene Resin
- Length: 141mm
- Overall Length: 387mm
- Weight: 189g (6.67oz)
- Mark: In Japanese Kanji "Trademark Tojiro Made Zen" (登録 藤次郎作 禅) ; “Tojiro Made in Japan”
About Tojiro 藤次郎
Tojiro is the large knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife-making tradition. Tojiro knives offer great value for the price. Established over 50 years ago, Tojiro combines 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.