TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture, since 1955 - one of Japan's dedicated metalworking cities with a precision-manufacturing tradition that spans cutlery, medical instruments, and industrial tools. The VG10 Hammered line brings that production quality to a format that suits both home kitchens and professional environments: VG10 stainless steel with a tsuchime (hammered) kurouchi finish that reduces food drag, improves release, and gives each knife a handworked character well above its price point.
The 210mm gyuto is Japan's all-purpose chef knife - the format that converts more home cooks to Japanese knives than any other. This is a well-proportioned knife that handles the full range of daily prep tasks with ease. The 2mm spine keeps the grind thin and responsive throughout. VG10 stainless at the core holds a solid working edge and resharpens readily on a ceramic rod between sessions. The tsuchime hammered kurouchi cladding reduces surface contact with food - a practical advantage on sticky vegetables and proteins that a polished blade cannot match. Long enough to handle whole proteins and large vegetables, short enough to stay manageable on a home cutting board, and versatile enough to cover the full range of daily prep without switching knives.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness.Maker: TOJIRO
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Oval Magnolia
Ferrule: Resin
Weight: 4.6 oz (130 g)
Blade Length: 215 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
The 210mm gyuto is Japan's all-purpose chef knife - the format that converts more home cooks to Japanese knives than any other. This is a well-proportioned knife that handles the full range of daily prep tasks with ease. The 2mm spine keeps the grind thin and responsive throughout. VG10 stainless at the core holds a solid working edge and resharpens readily on a ceramic rod between sessions. The tsuchime hammered kurouchi cladding reduces surface contact with food - a practical advantage on sticky vegetables and proteins that a polished blade cannot match. Long enough to handle whole proteins and large vegetables, short enough to stay manageable on a home cutting board, and versatile enough to cover the full range of daily prep without switching knives.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness.
