{"title":"TOJIRO","description":"\u003cp\u003eTojiro is a Japanese knife maker based in Tsubame, Niigata, producing kitchen knives, whetstones and cutting boards for professional and home kitchens. The catalogue is built around three-layer construction, with a hard VG10 core clad in stainless steel, across ranges that differ in blade finish and handle rather than in what they are made of. Alongside the knives sit the sharpening stones, paulownia boards and storage designed to maintain them.\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-traditional-professional-series-sashimi-knife-single-edge-27cm","title":"Tojiro Traditional Professional Yanagi-Sashimi Knife Single Bevel 27cm","description":"\u003cp dir=\"ltr\"\u003eA yanagiba slices sashimi in one long pull from heel to tip rather than a sawing action, which is what leaves the cut face clean and glossy instead of torn. The blade is single bevel and ground for the right hand, narrow through its length and thin behind the edge.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eMolybdenum vanadium stainless steel, so it resists corrosion through a wet section and comes back quickly on a stone. Traditional Japanese magnolia handle with a buffalo horn ferrule at the join, in the octagonal shape that lets you index the blade angle by feel.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eSingle bevel ground for right handed use\u003c\/li\u003e\n\u003cli\u003eMolybdenum vanadium stainless steel resists corrosion and sharpens easily\u003c\/li\u003e\n\u003cli\u003eMagnolia handle with buffalo horn ferrule in the traditional shape\u003c\/li\u003e\n\u003cli\u003e270mm blade takes a full slice in one pull\u003c\/li\u003e\n\u003cli\u003eHand wash only\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196153893163,"sku":"TF-1021=OP","price":644.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1021-1-scaled.jpg?v=1737453529"},{"product_id":"tojiro-dp-hammered-3-layers-paring-knife-90mm","title":"Tojiro Hammered Paring Knife 9cm","description":"\u003cp dir=\"ltr\"\u003eThe hammered face is not decoration. Each dimple breaks the flat surface of the blade so cut food has less steel to cling to, which means fewer slices sticking and less stopping to clear the blade. It also gives the knife the forged look of a hand-worked Japanese blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eUnderneath the texture it is the same construction that built TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel, with a clear coating over the outer layers to hold off rust. The handle is Japanese magnolia, chosen for its smooth surface and water resistance, with a resin ferrule at the join, in the traditional D shape that sits naturally in a pinch grip.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003e90mm is the classic paring length for coring topping and tailing and anything too fiddly for a chef knife.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis range was sold as TOJIRO DP Hammered until TOJIRO renamed its lines in 2025. The knife is unchanged.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHammered blade face releases food and reduces sticking\u003c\/li\u003e\n\u003cli\u003eVG10 cobalt alloy core clad in 13-chrome stainless steel\u003c\/li\u003e\n\u003cli\u003eClear coating over the outer layers for rust resistance\u003c\/li\u003e\n\u003cli\u003eJapanese magnolia D-shape handle is smooth and water resistant\u003c\/li\u003e\n\u003cli\u003eLight in the hand compared to a Western knife of the same length\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":50196153991467,"sku":"TF-1110=OP","price":139.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1110-scaled-scaled.jpg?v=1737453536"},{"product_id":"tojiro-dp-hammered-3-layers-paring-knife-130mm","title":"Tojiro Hammered Paring Knife 13cm","description":"\u003cp dir=\"ltr\"\u003eThe hammered face is not decoration. Each dimple breaks the flat surface of the blade so cut food has less steel to cling to, which means fewer slices sticking and less stopping to clear the blade. It also gives the knife the forged look of a hand-worked Japanese blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eUnderneath the texture it is the same construction that built TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel, with a clear coating over the outer layers to hold off rust. The handle is Japanese magnolia, chosen for its smooth surface and water resistance, with a resin ferrule at the join, in the traditional D shape that sits naturally in a pinch grip.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eAt 130mm this is a petty knife: enough blade to work on the board, small enough for herbs shallots and garlic.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis range was sold as TOJIRO DP Hammered until TOJIRO renamed its lines in 2025. The knife is unchanged.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHammered blade face releases food and reduces sticking\u003c\/li\u003e\n\u003cli\u003eVG10 cobalt alloy core clad in 13-chrome stainless steel\u003c\/li\u003e\n\u003cli\u003eClear coating over the outer layers for rust resistance\u003c\/li\u003e\n\u003cli\u003eJapanese magnolia D-shape handle is smooth and water resistant\u003c\/li\u003e\n\u003cli\u003eLight in the hand compared to a Western knife of the same length\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":50196154057003,"sku":"TF-1111=OP","price":154.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1111.png?v=1737453546"},{"product_id":"tojiro-dp-hammered-3-layers-santoku-knife-170mm","title":"Tojiro Hammered Santoku Knife 17cm","description":"\u003cp dir=\"ltr\"\u003eThe hammered face is not decoration. Each dimple breaks the flat surface of the blade so cut food has less steel to cling to, which means fewer slices sticking and less stopping to clear the blade. It also gives the knife the forged look of a hand-worked Japanese blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eUnderneath the texture it is the same construction that built TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel, with a clear coating over the outer layers to hold off rust. The handle is Japanese magnolia, chosen for its smooth surface and water resistance, with a resin ferrule at the join, in the traditional D shape that sits naturally in a pinch grip.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eSantoku means three virtues: meat fish and vegetables. The hammered face earns its keep here more than anywhere, since santoku work is mostly wet vegetables that want to stick.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis range was sold as TOJIRO DP Hammered until TOJIRO renamed its lines in 2025. The knife is unchanged.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHammered blade face releases food and reduces sticking\u003c\/li\u003e\n\u003cli\u003eVG10 cobalt alloy core clad in 13-chrome stainless steel\u003c\/li\u003e\n\u003cli\u003eClear coating over the outer layers for rust resistance\u003c\/li\u003e\n\u003cli\u003eJapanese magnolia D-shape handle is smooth and water resistant\u003c\/li\u003e\n\u003cli\u003eLight in the hand compared to a Western knife of the same length\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":50196154450219,"sku":"TF-1112=OP","price":239.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1112-1-scaled-scaled.jpg?v=1737453553"},{"product_id":"tojiro-dp-hammered-3-layers-nakiri-chopper-165mm","title":"Tojiro Hammered Nakiri 16.5cm","description":"\u003cp dir=\"ltr\"\u003eThe hammered face is not decoration. Each dimple breaks the flat surface of the blade so cut food has less steel to cling to, which means fewer slices sticking and less stopping to clear the blade. It also gives the knife the forged look of a hand-worked Japanese blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eUnderneath the texture it is the same construction that built TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel, with a clear coating over the outer layers to hold off rust. The handle is Japanese magnolia, chosen for its smooth surface and water resistance, with a resin ferrule at the join, in the traditional D shape that sits naturally in a pinch grip.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eA nakiri is straight from heel to tip so it meets the board along its whole length and a single downward cut goes right through. The tall blade also scoops what you have cut straight off the board.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis range was sold as TOJIRO DP Hammered until TOJIRO renamed its lines in 2025. The knife is unchanged.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHammered blade face releases food and reduces sticking\u003c\/li\u003e\n\u003cli\u003eVG10 cobalt alloy core clad in 13-chrome stainless steel\u003c\/li\u003e\n\u003cli\u003eClear coating over the outer layers for rust resistance\u003c\/li\u003e\n\u003cli\u003eJapanese magnolia D-shape handle is smooth and water resistant\u003c\/li\u003e\n\u003cli\u003eLight in the hand compared to a Western knife of the same length\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":50196154614059,"sku":"TF-1113=OP","price":239.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1113-scaled-scaled.jpg?v=1737453562"},{"product_id":"tojiro-dp-hammered-3-layers-chef-knife-180mm","title":"Tojiro Hammered Chef Knife 18cm","description":"\u003cp dir=\"ltr\"\u003eThe hammered face is not decoration. Each dimple breaks the flat surface of the blade so cut food has less steel to cling to, which means fewer slices sticking and less stopping to clear the blade. It also gives the knife the forged look of a hand-worked Japanese blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eUnderneath the texture it is the same construction that built TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel, with a clear coating over the outer layers to hold off rust. The handle is Japanese magnolia, chosen for its smooth surface and water resistance, with a resin ferrule at the join, in the traditional D shape that sits naturally in a pinch grip.\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\"\u003eThis range was sold as TOJIRO DP Hammered until TOJIRO renamed its lines in 2025. The knife is unchanged.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHammered blade face releases food and reduces sticking\u003c\/li\u003e\n\u003cli\u003eVG10 cobalt alloy core clad in 13-chrome stainless steel\u003c\/li\u003e\n\u003cli\u003eClear coating over the outer layers for rust resistance\u003c\/li\u003e\n\u003cli\u003eJapanese magnolia D-shape handle is smooth and water resistant\u003c\/li\u003e\n\u003cli\u003eLight in the hand compared to a Western knife of the same length\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":50196154712363,"sku":"TF-1114=OP","price":239.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1114-scaled-scaled.jpg?v=1737453570"},{"product_id":"tojiro-dp-hammered-3-layers-chef-knife-210mm","title":"Tojiro Hammered Chef Knife 21cm","description":"\u003cp dir=\"ltr\"\u003eThe hammered face is not decoration. Each dimple breaks the flat surface of the blade so cut food has less steel to cling to, which means fewer slices sticking and less stopping to clear the blade. It also gives the knife the forged look of a hand-worked Japanese blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eUnderneath the texture it is the same construction that built TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel, with a clear coating over the outer layers to hold off rust. The handle is Japanese magnolia, chosen for its smooth surface and water resistance, with a resin ferrule at the join, in the traditional D shape that sits naturally in a pinch grip.\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\"\u003eThis range was sold as TOJIRO DP Hammered until TOJIRO renamed its lines in 2025. The knife is unchanged.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHammered blade face releases food and reduces sticking\u003c\/li\u003e\n\u003cli\u003eVG10 cobalt alloy core clad in 13-chrome stainless steel\u003c\/li\u003e\n\u003cli\u003eClear coating over the outer layers for rust resistance\u003c\/li\u003e\n\u003cli\u003eJapanese magnolia D-shape handle is smooth and water resistant\u003c\/li\u003e\n\u003cli\u003eLight in the hand compared to a Western knife of the same length\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":50196154876203,"sku":"TF-1115=OP","price":269.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1115-scaled-scaled.jpg?v=1737453577"},{"product_id":"tojiro-dp-hammered-3-layers-chef-knife-240mm","title":"Tojiro Hammered Chef Knife 24cm","description":"\u003cp dir=\"ltr\"\u003eThe hammered face is not decoration. Each dimple breaks the flat surface of the blade so cut food has less steel to cling to, which means fewer slices sticking and less stopping to clear the blade. It also gives the knife the forged look of a hand-worked Japanese blade.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eUnderneath the texture it is the same construction that built TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel, with a clear coating over the outer layers to hold off rust. The handle is Japanese magnolia, chosen for its smooth surface and water resistance, with a resin ferrule at the join, in the traditional D shape that sits naturally in a pinch grip.\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\"\u003eThis range was sold as TOJIRO DP Hammered until TOJIRO renamed its lines in 2025. The knife is unchanged.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHammered blade face releases food and reduces sticking\u003c\/li\u003e\n\u003cli\u003eVG10 cobalt alloy core clad in 13-chrome stainless steel\u003c\/li\u003e\n\u003cli\u003eClear coating over the outer layers for rust resistance\u003c\/li\u003e\n\u003cli\u003eJapanese magnolia D-shape handle is smooth and water resistant\u003c\/li\u003e\n\u003cli\u003eLight in the hand compared to a Western knife of the same length\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":50196155007275,"sku":"TF-1116=OP","price":344.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-1116-scaled-scaled.jpg?v=1737453584"},{"product_id":"tojiro-professional-kiri-wood-cutting-board-xtra-small-19x27cm","title":"Tojiro Paulownia Cutting Board Extra Small","description":"\u003cp dir=\"ltr\"\u003eKiri is paulownia, and it is the timber Japanese kitchens have used for boards for centuries for one reason: it is soft. A soft board gives under the edge instead of resisting it, so the knife stops where it should and the edge is not blunted every time it lands. If you have spent money on a Japanese knife the board underneath it matters as much as the stone you sharpen on.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt is also extremely light for its size, dries fast, and resists warping and splitting. Kiri has a naturally high oil content that slows water absorption and discourages bacteria. Wash it by hand, stand it on edge to dry, and it will outlast several plastic boards.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eKiri paulownia is soft enough to protect a fine Japanese edge\u003c\/li\u003e\n\u003cli\u003eVery light for its size and quick to dry\u003c\/li\u003e\n\u003cli\u003eNaturally resists warping splitting and moisture absorption\u003c\/li\u003e\n\u003cli\u003eHand wash and stand on edge to dry\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155138347,"sku":"TF-344=OP","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-344-scaled.jpg?v=1737453591"},{"product_id":"tojiro-professional-kiri-wood-cutting-board-small-23-5x42cm","title":"Tojiro Paulownia Cutting Board Small","description":"\u003cp dir=\"ltr\"\u003eKiri is paulownia, and it is the timber Japanese kitchens have used for boards for centuries for one reason: it is soft. A soft board gives under the edge instead of resisting it, so the knife stops where it should and the edge is not blunted every time it lands. If you have spent money on a Japanese knife the board underneath it matters as much as the stone you sharpen on.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt is also extremely light for its size, dries fast, and resists warping and splitting. Kiri has a naturally high oil content that slows water absorption and discourages bacteria. Wash it by hand, stand it on edge to dry, and it will outlast several plastic boards.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eKiri paulownia is soft enough to protect a fine Japanese edge\u003c\/li\u003e\n\u003cli\u003eVery light for its size and quick to dry\u003c\/li\u003e\n\u003cli\u003eNaturally resists warping splitting and moisture absorption\u003c\/li\u003e\n\u003cli\u003eHand wash and stand on edge to dry\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155367723,"sku":"TF-345=OP","price":99.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-345-scaled-scaled.jpg?v=1737453599"},{"product_id":"tojiro-professional-kiri-wood-cutting-board-medium-29-5x45cm","title":"Tojiro Paulownia Cutting Board Medium","description":"\u003cp dir=\"ltr\"\u003eKiri is paulownia, and it is the timber Japanese kitchens have used for boards for centuries for one reason: it is soft. A soft board gives under the edge instead of resisting it, so the knife stops where it should and the edge is not blunted every time it lands. If you have spent money on a Japanese knife the board underneath it matters as much as the stone you sharpen on.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt is also extremely light for its size, dries fast, and resists warping and splitting. Kiri has a naturally high oil content that slows water absorption and discourages bacteria. Wash it by hand, stand it on edge to dry, and it will outlast several plastic boards.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eKiri paulownia is soft enough to protect a fine Japanese edge\u003c\/li\u003e\n\u003cli\u003eVery light for its size and quick to dry\u003c\/li\u003e\n\u003cli\u003eNaturally resists warping splitting and moisture absorption\u003c\/li\u003e\n\u003cli\u003eHand wash and stand on edge to dry\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155400491,"sku":"TF-346=OP","price":139.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-346.jpg?v=1737453606"},{"product_id":"tojiro-professional-kiri-wood-cutting-board-large-29-5x53cm","title":"Tojiro Paulownia Cutting Board Large","description":"\u003cp dir=\"ltr\"\u003eKiri is paulownia, and it is the timber Japanese kitchens have used for boards for centuries for one reason: it is soft. A soft board gives under the edge instead of resisting it, so the knife stops where it should and the edge is not blunted every time it lands. If you have spent money on a Japanese knife the board underneath it matters as much as the stone you sharpen on.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt is also extremely light for its size, dries fast, and resists warping and splitting. Kiri has a naturally high oil content that slows water absorption and discourages bacteria. Wash it by hand, stand it on edge to dry, and it will outlast several plastic boards.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eKiri paulownia is soft enough to protect a fine Japanese edge\u003c\/li\u003e\n\u003cli\u003eVery light for its size and quick to dry\u003c\/li\u003e\n\u003cli\u003eNaturally resists warping splitting and moisture absorption\u003c\/li\u003e\n\u003cli\u003eHand wash and stand on edge to dry\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155498795,"sku":"TF-347=OP","price":159.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-347.jpg?v=1737453615"},{"product_id":"tojiro-professional-kiri-wood-cutting-board-square-32-5x35cm","title":"Tojiro Paulownia Cutting Board Square","description":"\u003cp dir=\"ltr\"\u003eKiri is paulownia, and it is the timber Japanese kitchens have used for boards for centuries for one reason: it is soft. A soft board gives under the edge instead of resisting it, so the knife stops where it should and the edge is not blunted every time it lands. If you have spent money on a Japanese knife the board underneath it matters as much as the stone you sharpen on.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt is also extremely light for its size, dries fast, and resists warping and splitting. Kiri has a naturally high oil content that slows water absorption and discourages bacteria. Wash it by hand, stand it on edge to dry, and it will outlast several plastic boards.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eKiri paulownia is soft enough to protect a fine Japanese edge\u003c\/li\u003e\n\u003cli\u003eVery light for its size and quick to dry\u003c\/li\u003e\n\u003cli\u003eNaturally resists warping splitting and moisture absorption\u003c\/li\u003e\n\u003cli\u003eHand wash and stand on edge to dry\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155728171,"sku":"TF-349=OP","price":129.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-349.jpg?v=1737453624"},{"product_id":"tojiro-polyester-soft-knife-bag","title":"Tojiro Soft Knife Bag","description":"\u003cp dir=\"ltr\"\u003eCarrying knives loose in a bag is how edges get chipped and how people get cut. A proper roll gives each blade its own sleeve so nothing touches anything else, and it rolls down into something you can carry with one hand.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003ePolyester outer, so it wipes clean and shrugs off the splashes that come with a commercial kitchen, and it does not absorb water the way canvas does.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eIndividual sleeves keep blades from contacting each other\u003c\/li\u003e\n\u003cli\u003ePolyester outer wipes clean and resists moisture\u003c\/li\u003e\n\u003cli\u003eRolls down compact for transport between kitchens\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155760939,"sku":"TF-354=OP","price":204.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-354.jpg?v=1737453632"},{"product_id":"tojiro-soft-knife-bag-8pc-empty-510x150x30mm-max-blade-300mm","title":"Tojiro Soft Knife Bag 8 Slot","description":"\u003cp dir=\"ltr\"\u003eCarrying knives loose is how edges get chipped and how people get cut. This roll takes eight knives in separate sleeves, sized for a chef knife or yanagi-sashimi up to 300mm, a western deba up to 270mm, or a deba up to 240mm, so a full gyuto goes in alongside the petty without anything protruding.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eNylon outer, so it wipes clean, shrugs off the splashes that come with a commercial kitchen and does not soak up water the way canvas does. Folds to 500x150x30mm closed and supplied empty. Depending on blade shape some knives may not fit, so check against the lengths above.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eEight individual knife sleeves supplied empty\u003c\/li\u003e\n\u003cli\u003eTakes a chef knife or yanagi-sashimi up to 300mm\u003c\/li\u003e\n\u003cli\u003eNylon outer wipes clean and resists moisture\u003c\/li\u003e\n\u003cli\u003eFolds to 500x150x30mm closed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155826475,"sku":"TF-355=OP","price":84.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-355.MAIN.jpg?v=1737453640"},{"product_id":"tojiro-canvas-knife-pocket","title":"Tojiro Canvas Knife Pocket 5 Slot","description":"\u003cp dir=\"ltr\"\u003eSmaller and simpler than a full roll: a cotton pocket that takes five knives, sized for a chef knife or western deba up to 240mm, a yanagi-sashimi up to 240mm, or a deba up to 165mm.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eCanvas is hard wearing and takes knocks without splitting, and each knife sits in its own pocket so nothing rubs against an edge in transit. Depending on the shape of the blade some knives may not fit, so check against the lengths above.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHolds up to five knives in separate pockets\u003c\/li\u003e\n\u003cli\u003eTakes a chef knife western deba or yanagi-sashimi up to 240mm\u003c\/li\u003e\n\u003cli\u003eCotton canvas construction stands up to daily transport\u003c\/li\u003e\n\u003cli\u003eCompact alternative to a full knife roll\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196155924779,"sku":"TF-359=OP","price":84.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-359.png?v=1737453649"},{"product_id":"tojiro-wooden-knife-block-w-magnet-empty","title":"Tojiro Magnetic Wooden Knife Block","description":"\u003cp dir=\"ltr\"\u003eSlotted blocks are hard to clean and they drag the edge across timber every time a knife goes in or out. A magnetic block holds the blade flat against an open face instead, so nothing touches the edge and there is nowhere for moisture to sit.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt also means the block is not locked to one set of knife sizes. Anything from a peeling knife to a 300mm gyuto sits on the same face. Supplied empty.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eMagnetic faces hold knives without slots that dull the edge\u003c\/li\u003e\n\u003cli\u003eOpen construction wipes down and dries properly\u003c\/li\u003e\n\u003cli\u003eTakes any blade size from a peeler to a 300mm gyuto\u003c\/li\u003e\n\u003cli\u003eSupplied empty\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196156055851,"sku":"TF-362=OP","price":314.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-362_1.png?v=1737453662"},{"product_id":"tojiro-replacement-ceramic-stones-for-tf-641","title":"Tojiro Pro Replacement Whetstones 320 and 1000 Grit","description":"\u003cp dir=\"ltr\"\u003eThe sharpening wheels in a rolling sharpener wear down with use, and once they do the unit burnishes a tired edge rather than cutting a new one. This is the replacement set for the TOJIRO PRO 18-8 Stainless Steel Double Rolling Sharpener, so the sharpener keeps working properly instead of being thrown out.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTwo grits: 320 for bringing back an edge that has gone, and 1000 for the finishing pass. Swapping the wheels is quicker and cheaper than replacing the unit, and it keeps the sharpening angle exactly as the sharpener was built to deliver it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eReplacement whetstone wheels for the TOJIRO PRO rolling sharpener\u003c\/li\u003e\n\u003cli\u003eTwo grits: 320 for recovery and 1000 for finishing\u003c\/li\u003e\n\u003cli\u003eRestores correct cutting action to a worn unit\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196157333803,"sku":"TF-411=OP","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-411.png?v=1737453672"},{"product_id":"tojiro-whetstone-level-touch-up-stone-175x60x30mm","title":"Tojiro Flattening Stone 60 Grit","description":"\u003cp dir=\"ltr\"\u003eWhetstones wear unevenly. The middle of the stone does most of the work, so it dishes out while the ends stay high, and once that happens you are no longer sharpening at the angle you think you are. The edge comes out rounded and no amount of technique fixes it.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis is a dressing stone: coarse 60 grit silicon carbide, used flat against the face of a worn whetstone to cut it back level. Do it whenever the surface stops looking flat and your stones keep working the way they should. It is not a sharpening stone and must never be used on a knife edge.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eFlattens the dished surface of a worn whetstone\u003c\/li\u003e\n\u003cli\u003eCoarse 60 grit silicon carbide\u003c\/li\u003e\n\u003cli\u003eRestores a true sharpening angle across the whole stone\u003c\/li\u003e\n\u003cli\u003eFor dressing stones only and never for sharpening a knife\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196157694251,"sku":"TF-421=OP","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-421.jpg?v=1737453680"},{"product_id":"tojiro-whetstone-domestic-w-nonslip-stand-1000-174x55x16mm","title":"Tojiro Whetstone 1000 Grit with Base","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196157759787,"sku":"TF-431=OP","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-431.jpg?v=1737453688"},{"product_id":"tojiro-whetstone-domestic-doublesided-w-non-slip-stand-220-1000-175x56x28mm","title":"Tojiro Combination Whetstone 220 and 1000 Grit with Base","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196157858091,"sku":"TF-432=OP","price":84.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-432.jpg?v=1737453696"},{"product_id":"tojiro-whetstone-domestic-doublesided-w-non-slip-stand-1000-3000-175x56x28mm","title":"Tojiro Combination Whetstone 1000 and 3000 Grit with Base","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196157923627,"sku":"TF-433=OP","price":99.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-433.jpg?v=1737453706"},{"product_id":"tojiro-togrip-plastic-angle-stabilizer-blue","title":"Tojiro Togrip Sharpening Stabilizer (Blue)","description":"\u003cp dir=\"ltr\"\u003eThe hardest part of learning to sharpen on a stone is holding one angle for the length of the stroke. This clips onto the spine of the blade and rides on the stone, so the angle stays where you set it and the bevel comes out even instead of rounded.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe contact point is alumina-base ceramic rather than plastic, so it resists abrasion and holds the angle accurately over far more sharpening sessions than a soft guide would. It attaches to a range of blade sizes.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eClips to the blade spine to hold a consistent sharpening angle\u003c\/li\u003e\n\u003cli\u003eAlumina-base ceramic contact point resists wear and holds the angle\u003c\/li\u003e\n\u003cli\u003eFits a range of blade sizes\u003c\/li\u003e\n\u003cli\u003eProduces an even bevel rather than a rounded one\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196158087467,"sku":"TF-441=OP","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-441.jpg?v=1737453714"},{"product_id":"tojiro-whetstone-professional-repairing-220-210x80x55mm","title":"Tojiro Professional Whetstone 220 Grit","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196158185771,"sku":"TF-451=OP","price":149.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-451.jpg?v=1737453722"},{"product_id":"tojiro-whetstone-professional-edging-800-203x68x35mm","title":"Tojiro Professional Whetstone 800 Grit","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196158742827,"sku":"TF-452=OP","price":99.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-452.jpg?v=1737453730"},{"product_id":"tojiro-whetstone-professional-edging-1000-213x72x62mm","title":"Tojiro Professional Whetstone 1000 Grit","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196159103275,"sku":"TF-453=OP","price":159.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-453.jpg?v=1737453739"},{"product_id":"tojiro-ceramic-professional-repairing-w-non-slip-stand-400-245x75x50mm","title":"Tojiro Professional Ceramic Whetstone 400 Grit with Base","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196159660331,"sku":"TF-471=OP","price":199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-471.png?v=1737453767"},{"product_id":"tojiro-ceramic-professional-finishing-w-non-slip-stand-3000-245x75x50mm","title":"Tojiro Professional Ceramic Whetstone 3000 Grit with Base","description":"\u003cp dir=\"ltr\"\u003eA whetstone is the only thing that genuinely sharpens a knife. Pull-through sharpeners and steels either tear metal away or push a rolled edge back into line; a stone removes metal in a controlled way and sets a new edge at the angle you choose. For hard Japanese steels it is the only sensible option.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eGrit is the number that matters. Low numbers cut fast and repair damage. Middle numbers set the working edge most knives live on. High numbers polish that edge to something that will part a tomato under its own weight. Soak, keep the surface wet, and let the stone do the work rather than leaning on it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eRemoves metal in a controlled way to set a genuine new edge\u003c\/li\u003e\n\u003cli\u003eSuits hard Japanese steels where a pull-through sharpener does damage\u003c\/li\u003e\n\u003cli\u003eUse wet and let the weight of the knife do the work\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196159725867,"sku":"TF-473=OP","price":374.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-473-1.png?v=1737453776"},{"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-pro-stainless-steel-sharpener","title":"Tojiro Pro Double Rolling Sharpener","description":"\u003cp dir=\"ltr\"\u003eA pull-through sharpener will never do what a whetstone does, but it will bring a working edge back in seconds when there is no time to set up stones. This one uses two rolling ceramic stones rather than fixed carbide plates, so the abrasive turns as the blade passes and cuts the steel instead of tearing at it.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eTwo grits built in: 320 to recover an edge that has gone, then 1000 to finish. The 18-8 stainless body stands up to commercial use and the elastomer base keeps it planted so both the angle and your hands stay where they should be. The stones are replaceable, so the unit does not become disposable when they wear.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eIt is built for double bevel knives. Do not use it on serrated blades or single bevel knives such as a yanagiba or a traditional deba.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eTwo rolling ceramic stones at 320 and 1000 grit\u003c\/li\u003e\n\u003cli\u003eRolling action cuts the edge rather than tearing at it\u003c\/li\u003e\n\u003cli\u003e18-8 stainless body with an anti-slip elastomer base\u003c\/li\u003e\n\u003cli\u003eReplaceable stones so the unit is not disposable\u003c\/li\u003e\n\u003cli\u003eFor double bevel knives only and not for serrated or single bevel blades\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196160708907,"sku":"TF-641=OP","price":119.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-641.jpg?v=1737453798"},{"product_id":"tojiro-pro-fish-bone-tweezer","title":"Tojiro Pro Fish Bone Tweezer","description":"\u003cp dir=\"ltr\"\u003ePin bones sit at an angle in the flesh and break if you pull them straight up. Flat wide jaws let you grip the bone against the flesh and draw it out along its own line, so the fillet stays intact instead of coming away in shreds.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eSolid 18-8 stainless steel throughout with nothing to come apart and no join to trap residue, so it rinses clean under the tap and can be sterilised. Simple, and built for the volume a professional section puts through it.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eFlat wide jaws grip pin bones without tearing the flesh\u003c\/li\u003e\n\u003cli\u003eSolid 18-8 stainless steel construction\u003c\/li\u003e\n\u003cli\u003eNo joins to trap residue so it rinses clean and can be sterilised\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196161003819,"sku":"TF-642=OP","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-642.png?v=1737453810"},{"product_id":"tojiro-bread-slicer-27cm","title":"Tojiro Bread Slicer 27cm","description":"\u003cp dir=\"ltr\"\u003eA bread knife works by tearing in a controlled way rather than slicing, which is why the serrations matter more than the steel. These grip a hard crust instead of skidding across it, then carry the cut through soft crumb without compressing the loaf.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThis is the step up from the 235mm: a molybdenum vanadium steel blade, which holds its serrations longer and resists wear better than plain stainless, on a reinforced black wood handle of the sort professional kitchens use. At 270mm it crosses a full sourdough in one pass.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eSerrated edge grips hard crust without skidding\u003c\/li\u003e\n\u003cli\u003eMolybdenum vanadium steel resists wear and holds the serrations\u003c\/li\u003e\n\u003cli\u003eReinforced black wood handle built for professional use\u003c\/li\u003e\n\u003cli\u003e270mm blade crosses a full sourdough in one pass\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196161462571,"sku":"TF-687=OP","price":184.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-687.jpg?v=1737453819"},{"product_id":"tojiro-bread-slicer-235mm","title":"Tojiro Bread Slicer 23.5cm","description":"\u003cp dir=\"ltr\"\u003eA bread knife works by tearing in a controlled way rather than slicing, which is why the serrations matter more than the steel. These grip a hard crust instead of skidding across it, then carry the cut through soft crumb without compressing the loaf.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eHigh-carbon stainless steel blade and a natural timber handle. Simple, light at 110g, and long enough at 235mm to cross a standard loaf in one pass, which is what stops the slice going ragged. It also handles tomatoes and anything else with a skin tougher than its flesh.\u003c\/p\u003e\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eSerrated edge grips hard crust without skidding\u003c\/li\u003e\n\u003cli\u003eHigh-carbon stainless steel blade resists rust\u003c\/li\u003e\n\u003cli\u003eNatural timber handle\u003c\/li\u003e\n\u003cli\u003e235mm blade crosses a standard loaf in one pass\u003c\/li\u003e\n\u003cli\u003eMade in Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":50196161528107,"sku":"TF-737=OP","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/files\/TF-737-1.jpg?v=1737453827"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/6087\/0955\/collections\/TOJIRO_LOGO.jpg?v=1787898207","url":"https:\/\/www.essentialutensil.au\/collections\/tojiro.oembed?page=2","provider":"The Essential Utensil","version":"1.0","type":"link"}