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Key features:
The Kiritsuke knife is one of the few multipurpose (general use) knives in Japan. It is primarily designed for slicing fish and vegetables, but its shape makes it suitable for many different uses as well.
Based on ultimate sharpness, the blade of Tojiro's DP satisfies even the most demanding users. With over 5 processes for the blade's construction and sharpening, Tojiro's craftsmen spend a lot of time achieving the best possible result. The core of the knife is made of VG10 and is covered by two layers of soft stainless steel containing 13% chromium for easier sharpening and better protection of the knife.
Its hardness rating is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
The handles of Tojiro's DP knives are made from reinforced laminate material to achieve maximum usability, practicality, and durability of the knife, satisfying even the most demanding professional. The material of the handles is not only environmentally friendly but also has resistance to shrinkage and distortion over time.
The handle design with 3 stainless steel rivets that connect its parts is based on enhancing durability and creating a reliable knife.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
