180mm Tojiro DP Western Boning Knife

An extremely durable and rust-resistant knife made to professional specifications, the TOJIRO regular professional series has long been popular with chefs.

Blade is VG10 as core steel, clad by 13-Chrome stainless steel, it has achieved both professional sharpness and easy maintenance.

Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time.
Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle.

Location: Niigata,Japan

Line: DP / Classic

Construction: San mai

Edge Steel: VG10(60 HRC)

Cladding: Stainless Steel

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Triple riveted

Reinforced Laminated Material, Full-Tang

Weight: 165g

Blade Length: 180mm

Overall Length: 305mm

Thickness at Heel: ~2.3mm

Blade Height: ~26mm

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.

The best sharpening tools for Japanese knives are leather strops and fine whetstones