This affordable DP collection has been designed to fulfil every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. Many cooking students and people who know knives purchase these knives as a great introduction to Japanese knives.
VG-10 has the highest recommendations in the production of knives by authorities, such as the British Steel Confederation, C.A.T.R.A and the Solingen Institute of Steel in Germany. It cuts awesome, stays sharp for a long time, and is not impossible to re-sharpen – unlike some other hard stainless steels.
These knives are finished with a Western-style eco-wood handle. Eco-wood is made with recycled wood dust, recycled wood chips and silicone This type of handle is very rugged; I would say they are virtually indestructible. The handle is fixed to the tang with three rivets for strength and durability.
Tojiro’s knife factory is located in Niigata City. This is an area famous for producing the finest sake in Japan and a traditional centre for tool and knife forging.
About the Knife Shape Nakiri
A Nakiri knife is a classic Japanese-style knife that has a straight, symmetrical edge that is mostly used for slicing, dicing, and chopping vegetables. Its main feature is its straight blade, which encourages a specific style of cutting. Unlike a Santoku, which utilizes a rocking motion, the Nakiri is ideal for an up-and-down motion, perfect for vegetables. The Nakiri also has a thinner blade, so it should not be used for tougher cuts, like butchering meat or cutting through thick vegetables.