Exploring the TOJIRO Reppu Series In SG2: Craftsmanship Meets Culinary Precision

 

We all know that Japanese knives are renowned for their precision, sharpness, and craftsmanship, making them a top choice for both professional chefs and home cooks. For us at DC, the TOJIRO Reppu Series SG2 stands out as an exceptional blend of performance and durability. Crafted with SG2 powdered steel, these knives offer razor-sharp edges, excellent edge retention, and ample curb appeal.

Design that honors Japanese knife-making traditions while incorporating modern technology is the TOJIRO way, and the Reppu line delivers the best of both worlds—effortless cutting and long-lasting quality. So what's in the box?

 

 

Immediately we're stricken by Reppu's beautiful, Migaki-finished core steel wrapped in a Kasumi cladding. The knives' thin, laser-like geometry and stabilized teak handles only serve to elevate the blades' sleek look. Very thin, very sharp and very minimal in design, each blade sits perfectly balanced at the heel. 

 

 

Under the hood, the TOJIRO Reppu Series features SG2 powdered steel, hardened to an impressive 64 +/-1 HRC, ensuring razor-sharp edges and exceptional edge retention. This makes the series quite versatile, perfect for everything from precise slicing to effortless chopping. The kiritsuke-style tips add extra control for delicate cuts, making it a go-to for smaller vegetables like garlic and shallots or even light deboning of protein as in the case of chicken thighs. 

 

 

As a former chef, I can only describe the experience of meeting virtually zero resistance on my veggies as a tremendous asset during longer stretches of prep... if only these wrists could talk. It may go without saying that the light weight of these blades is also a plus in this situation. And in the case of more supple proteins like lean tuna, TOJIRO's legendary out of box sharpness deserves a special shout out. TOJIRO has done it... again!

 

 

Like butter! Put it all together, and voilà.

The TOJIRO Reppu Series embodies everything we love about Japanese knives—razor-sharp precision, lightweight balance, and stunning craftsmanship. With its Migaki-finished SG2 steel, Kasumi cladding, and sleek teak handle, it’s as visually striking as it is functional. Designed for both everyday prep and specialized tasks like slicing pristine cuts of tuna for poke, these knives glide effortlessly through ingredients with minimal resistance. TOJIRO has done it again—elevate your kitchen game and grab a TOJIRO Reppu Petty, Bunka or Gyuto today!

 

Reppu Poke

Serves 2 as a dish over rice, or alone as a small appetizer. 1hr

Ingredients

1lb Sushi Grade Lean Tuna, 1/2" cubed

1.5cups Short Grain Rice

1/2 Small Sweet Onion, thinly sliced

2 Scallion Tops, medium slice

1/2 Medium Cucumber, 1/4" cubed

1/4cup Macadamia Nuts, finely chopped

2Tbsp Toasted Sesame Seeds

1/4cup Fine Thread Seaweed or Wakame

 1/4cup Light Soy Sauce

1/8cup Toasted Sesame Oil

1tsp refined white sugar

Nanami Togarashi, Salt and Lemon juice to taste

Method

1.) Make rice in usual manner if needed.

2.) Slice sweet onion along the grain as thinly as possible. Put immediately into ice water and set aside.

3.) Prepare scallion tops (greens), cucumber, macadamia nuts and set aside in separate containers. Toast sesame seeds and rehydrate seaweed if necessary, set aside in separate containers.

4.) Into the toasted sesame seed bowl, add sugar, soy sauce, sesame oil, 1/4 of the cucumber, strained seaweed and scallion tops. Mix until sugar is well incorporated and add this marinade to the cubed tuna. Set covered in fridge for at least 30 minutes and as long as 3 hours. I prefer 30 minutes for a fresher, ocean-driven taste.

5.) Once marinated to your liking remove sweet onions from water and add to marinated tuna along with remaining macademia, and toss. Season with Togarashi and lemon to your liking, add salt if necessary.

6.) Finished! Serve as a standalone appetizer or on top of fresh rice with remaining diced cucumber on the side for a super delicious, healthy meal.

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