{"title":"TOJIRO CLASSIC","description":"\u003cp\u003eCLASSIC is the range TOJIRO built its name on, and the pattern has barely changed since it won Japan's Good Design and Long Life Design award in 1996. Full tang, three studs through a laminate handle, and a metal bolster sealing the join between blade and handle. Known as the DP until TOJIRO renamed the range in 2025. Eighteen pieces from a 70mm peeling knife to a 300mm gyuto, plus three boxed sets.\u003c\/p\u003e","products":[{"product_id":"tojiro-dp-3-layer-series-gift-set-3pc-tf-800-tf-802-tf-808","title":"Tojiro Classic Knife Set 3pc (Paring 9cm Paring 15cm \u0026 Chef 21cm)","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eContains the 90mm single bevel paring knife the 150mm petty and the 210mm gyuto. Between them they cover detail work board work and everything a chef knife is for, which makes this the set to give someone starting out with Japanese knives.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196153270571,"sku":"TDPGIFTSETA=OP","price":464.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TDPGIFTSETA-1.png?v=1737453495"},{"product_id":"tojiro-dp-3-layer-series-gift-set-2pc-tf-809-tf-503","title":"Tojiro Classic Knife Set 2pc (Chef 24cm \u0026 Santoku 17cm)","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eContains the 240mm chef knife and the 170mm santoku. Two different cutting actions in one box: the gyuto for rocking and length the santoku for straight chopping.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196153401643,"sku":"TDPGIFTSETB=OP","price":429.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TDPGIFTSETB.jpg?v=1737453504"},{"product_id":"tojiro-dp-3-layer-series-gift-set-2pc-tf-801-tf-503-copy","title":"Tojiro Classic Knife Set 2pc (Paring 12cm \u0026 Santoku 17cm)","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eContains the 120mm paring knife and the 170mm santoku. A compact pairing that covers most domestic prep between them.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196153631019,"sku":"TDPGIFTSETC=OP","price":319.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TDPGIFTSETC_cf522a84-61db-41e6-8245-90f8b0a48ef2.jpg?v=1737453522"},{"product_id":"tojiro-dp-3-layer-series-nakiri-chopper-16-5cm","title":"Tojiro Classic Nakiri 16.5cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eA nakiri is built for one job. The blade is straight from heel to tip so it meets the board along its whole length, which means a single downward cut goes right through without the trailing sliver a curved blade leaves behind.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196160119083,"sku":"TF-502=OP","price":199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-502-Nakiri.jpg?v=1737453783"},{"product_id":"tojiro-dp-3-layer-series-santoku-knife-17cm","title":"Tojiro Classic Santoku Knife 17cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eSantoku means three virtues: meat fish and vegetables. The flatter profile and shorter blade suit a straight up and down chopping motion rather than the rocking action of a gyuto.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe pattern has barely changed since it was introduced, and in 1996 it took Japan's Good Design and Long Life Design award, which is given to products that stay relevant rather than ones that launch well.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196160381227,"sku":"TF-503=OP","price":199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-503-Santoku.jpg?v=1737453790"},{"product_id":"tojiro-dp-3-layer-series-peeling-knife-7cm","title":"Tojiro Classic Peeling Knife 7cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eAt 70mm this is the smallest blade in the range, made for peeling turning and detail work held in the hand rather than on a board.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196161560875,"sku":"TF-799=OP","price":124.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-799.png?v=1737453837"},{"product_id":"tojiro-dp-3-layer-series-paring-knife-single-edge-blade-right-hand-9cm","title":"Tojiro Classic Paring Knife 9cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis one is single bevel and ground for the right hand. A single bevel cuts on one plane rather than splitting the difference, which gives a cleaner release on fine work but takes getting used to if you have only used double bevel knives.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe pattern has barely changed since it was introduced, and in 1996 it took Japan's Good Design and Long Life Design award, which is given to products that stay relevant rather than ones that launch well.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196161888555,"sku":"TF-800=OP","price":124.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-800.jpg?v=1737453848"},{"product_id":"tojiro-dp-3-layer-series-paring-knife-12cm","title":"Tojiro Classic Paring Knife 12cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eAt 120mm this is a petty knife: long enough to work on the board, small enough for shallots garlic and herbs.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196161921323,"sku":"TF-801=OP","price":129.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-801-Paring-Knife.jpg?v=1737453855"},{"product_id":"tojiro-dp-3-layer-series-paring-knife-15cm","title":"Tojiro Classic Paring Knife 15cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003e150mm is the larger petty, and for a lot of cooks it quietly becomes the knife they reach for most: enough blade for board work without the bulk of a gyuto.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196161986859,"sku":"TF-802=OP","price":149.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-802-Paring-Knife.jpg?v=1737453864"},{"product_id":"tojiro-dp-3-layer-series-boning-knife-single-edge-blade-right-hand-15cm","title":"Tojiro Classic Chicken Boning Knife Single Bevel 15cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eA boning knife in the Japanese honesuki style: stiff through the spine with a fine point for working joints and following bone. Single bevel and ground for the right hand.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196162085163,"sku":"TF-803=OP","price":214.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-804-Boning-Knife.jpg?v=1737453872"},{"product_id":"tojiro-dp-3-layer-series-carving-knife-24cm","title":"Tojiro Classic Carving Knife 24cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eA sujihiki is narrow and long so it passes through cooked meat in one draw rather than sawing. Less contact with the blade means less tearing and a cleaner face on the slice.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196162117931,"sku":"TF-805=OP","price":249.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/YJF805.jpg?v=1737453879"},{"product_id":"tojiro-dp-3-layer-series-carving-knife-27cm","title":"Tojiro Classic Carving Knife 27cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eAt 270mm this has the length to take a slice off a large roast or a side of salmon in a single pass.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196162281771,"sku":"TF-806=OP","price":319.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-806.png?v=1737453889"},{"product_id":"tojiro-dp-3-layer-series-chef-knife-18cm","title":"Tojiro Classic Chef Knife 18cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003e180mm is quick to move and easy to control, and it suits a domestic board better than a full professional gyuto.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe pattern has barely changed since it was introduced, and in 1996 it took Japan's Good Design and Long Life Design award, which is given to products that stay relevant rather than ones that launch well.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196162642219,"sku":"TF-807=OP","price":199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-808-Chef-Knife-1.jpg?v=1737453897"},{"product_id":"tojiro-dp-3-layer-series-chef-knife-21cm","title":"Tojiro Classic Chef Knife 21cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003e210mm is the default gyuto: enough blade for everything on the section without becoming unwieldy.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196163232043,"sku":"TF-808=OP","price":209.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-808.jpg?v=1737453908"},{"product_id":"tojiro-dp-3-layer-series-chef-knife-24cm","title":"Tojiro Classic Chef Knife 24cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003e240mm gives the reach for large proteins whole vegetables and high-volume prep.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196163887403,"sku":"TF-809=OP","price":249.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-809-1.png?v=1737453920"},{"product_id":"tojiro-dp-3-layer-series-chef-knife-27cm","title":"Tojiro Classic Chef Knife 27cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eAt 27cm this is a full professional gyuto with the length to break down a fish or work a service without running out of blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196164739371,"sku":"TF-810=OP","price":319.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-811-Chef-Knife-1.jpg?v=1737453933"},{"product_id":"tojiro-dp-3-layer-series-chef-knife-30cm","title":"Tojiro Classic Chef Knife 30cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003e300mm is a specialist length for large-format work. If you are breaking down whole fish or working through volume on a big board this is where the reach pays.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196165558571,"sku":"TF-811=OP","price":399.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-811-Chef-Knife.jpg?v=1737453942"},{"product_id":"tojiro-dp3-layer-series-bread-knife-wavy-edge-21cm","title":"Tojiro Classic Bread Slicer 21.5cm","description":"\u003cp dir=\"ltr\"\u003eThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe core is VG10, a cobalt alloy high-carbon stainless developed by Takefu Special Steel in Japan, known for taking a very fine edge and holding it. The outer layers are 13-chrome stainless, so the knife resists rust and stains rather than demanding you dry it the moment you set it down. Full tang, three-stud laminated handle that will not warp or work loose, and a metal bolster sealing the join between blade and handle.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe wavy edge grips a hard crust instead of skidding off it, then the VG10 core carries the cut through soft crumb without dragging. It also handles tomatoes and anything else with a skin tougher than its flesh.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTOJIRO CLASSIC was known as TOJIRO DP until 2025, when TOJIRO renamed the range. The knives are unchanged: same VG10 core, same three-layer construction, same handle. Only the name is different, so a CLASSIC sits alongside a DP you already own.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVG10 cobalt alloy core takes and holds a very fine edge\u003c\/li\u003e\n\u003cli\u003e13-chrome stainless outer layers resist rust and stains\u003c\/li\u003e\n\u003cli\u003eThree-layer construction sharpens easily on a normal whetstone\u003c\/li\u003e\n\u003cli\u003eFull tang with a three-stud reinforced laminate handle\u003c\/li\u003e\n\u003cli\u003eMetal bolster seals the blade to handle join against food and moisture\u003c\/li\u003e\n\u003cli\u003eMade in Niigata Japan\u003c\/li\u003e\n\u003cli\u003eBlade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196166443307,"sku":"TF-828=OP","price":199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-828.jpg?v=1737453963"}],"url":"https:\/\/www.essentialutensil.au\/collections\/tojiro-classic.oembed","provider":"The Essential Utensil","version":"1.0","type":"link"}