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 Santoku
Santoku knives first appeared in the mid-20th century, post-World War II, as a home cook’s alternative to the traditional vegetable cleaver, called a “Nakiri.” While retaining the Nakiri’s height and straight edge, Santoku knives added a friendly “sheep’s foot” tip that curves down toward the edge to form a gentle point.
Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife suitable for the amateur home cook and the professional chef alike. The height means good clearance for big hands, while the relatively short blade can be wielded by anyone. They have become the most popular style of Japanese Knife worldwide.