Tojiro Fujitora DP Sujihiki 270mm (10.6")
Description
Tojiro Fujitora DP
The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.
Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.
About this shape:
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material | Eco Wood |
| Blade length | 270 mm (10.6") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 60 |
Use & Care
- Hand wash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Original: $169.00
-70%$169.00
$50.70Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Tojiro Fujitora DP
The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.
Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.
About this shape:
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material | Eco Wood |
| Blade length | 270 mm (10.6") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 60 |
Use & Care
- Hand wash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives