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 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing large proteins, and a blade height of 50mm that gives excellent knuckle clearance through large produce. Weighing just under 6oz, this is a substantial knife with real presence on the board. VG10 stainless holds a solid working edge through sustained kitchen use and resharpens quickly on a ceramic rod between services. The tsuchime hammered kurouchi finish reduces food drag and sticking - particularly useful at this length, where long pull strokes through proteins can cause a polished blade to create suction and drag. For whole fish, large roasts, and high-volume vegetable prep, the 240mm format is the right tool.
What Customers Are Saying: Steven, a verified customer, calls it one of the best knives he owns. He reaches for it constantly across every task and describes it as a joy to work with.
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: 5.8 oz (166 g)
Blade Length: 240 mm
Total Length: 389 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
The 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing large proteins, and a blade height of 50mm that gives excellent knuckle clearance through large produce. Weighing just under 6oz, this is a substantial knife with real presence on the board. VG10 stainless holds a solid working edge through sustained kitchen use and resharpens quickly on a ceramic rod between services. The tsuchime hammered kurouchi finish reduces food drag and sticking - particularly useful at this length, where long pull strokes through proteins can cause a polished blade to create suction and drag. For whole fish, large roasts, and high-volume vegetable prep, the 240mm format is the right tool.
What Customers Are Saying: Steven, a verified customer, calls it one of the best knives he owns. He reaches for it constantly across every task and describes it as a joy to work with.
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.
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