Tojiro Supreme Nickel Damascus 63 Layered VG10 Damascus Gyuto

Tojiro Supreme Nickel Damascus 63 Layered VG10 Damascus GyutoExpertly crafted from 63 layers of VG10 Nickel Damascus steel, the Tojiro Supreme Gyuto offers precise and effortless slicing with its seamless design and thin grinding to a point it feels like a carving knife. The tornado twisted handle provides unparalleled comfort and control for a superior cooking experience. Perfect for a variety of tasks, this Gyuto is a must have for any kitchen. Spec: Origin (Made in): Tsubame, Niigata Prefecture, Japan Brand:

Expertly crafted from 63 layers of VG10 Nickel Damascus steel, the Tojiro Supreme Gyuto offers precise and effortless slicing with its seamless design and thin grinding to a point it feels like a carving knife. The tornado twisted handle provides unparalleled comfort and control for a superior cooking experience. Perfect for a variety of tasks, this Gyuto is a must-have for any kitchen.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: FD-904 / FD-905
• Knife Type: Petty
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): 13 Chrome Stainless Steel
  
• Hardness: 59-60 HRC
• Hand-sharpened
• Blade Length: 230mm (9.1") / 260mm (10.2") 
• Blade Height (at heel): 47mm / 48mm
• Spine Thickness
• Above heel: 3.1mm / 3.2mm
• Middle: 2.2mm / 2.3mm
• Handle
• Shape: Western-shaped
• Material: Stainless Steel
• Length: 159mm / 159mm
• Overall Length: 395mm / 423mm
• Weight: 238g (8.4oz) / 254g (8.96oz)
• Mark: "Tojiro Supreme”

About Tojiro 藤次郎

Tojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine 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.

Care:

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.

Sharpening:

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