The Tojiro Shippu series represents an authentic version of traditional Japanese knives, just as knives have been made in Japan for centuries. The blade of these knives is identical to the DP series, but the handle is significantly different.

The Tojiro Shippu set is a combination of two universal knives, "Santoku" and "Petty", without which it is impossible to perform everyday kitchen operations. Whether it is complex or simple operations, these two knives will certainly be your favorite "helpers". The premium VG10 steel with a hardness of 61 HRC promises impeccable cutting quality and abounds in the simple aesthetic charms of the damascus pattern.

Santoku translates to three virtues, which refers to his ability to process meat, fish and vegetables. This knife shape is the ultimate choice for households but is also preferred by professionals who don't like too long blades.

The Petty is often one of the most useful knives. Finer and more delicate tasks in the kitchen often require a smaller and therefore more precise knife. The perfect length of 130mm is ideal for working both in the hands and on the board.

This set can also be a wonderful gift for all knife and culinary lovers both professional and amateur as it covers almost all the needs of a chef.

The handle is made of Japanese magnolia wood, which has good water resistance and a smooth surface. The bison horn knife collar prevents the handle from cracking and secures the blade from falling off the handle. If we tried to transfer Japanese tradition into a product, it would be a combination of magnolia and buffalo horn.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".