Tojiro "Zen" VG10 240mm Gyuto

by Tojiro


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
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): VG10
    • Jigane (Cladding): 13 Chrome Stainless Steel
    • Hardness: 60-61 HRC
    • Hand-sharpened
    • Blade Length: 240mm (9.4") 
    • Blade Height (at heel): 50mm 
    • Spine Thickness
      • Above heel: 2.4mm 
      • Middle: 2.1mm
    • Handle
      • 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.

    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.


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

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