Tojiro DP knives are considered the best working knives around the world. The design as it stands today has been in the making for over 50 years, and kitchen professionals often cite Tojiro DP as their first choice when it comes to brand reliability.

Kiritsuke is a hybrid form of knife used by Japanese chefs. His task is to replace the Sujihiki and Gyuto knife when necessary. With it you can easily make long cuts, prepare Sushi or meat dishes or even chop vegetables.

VG10 steel has the perfect characteristics required for making kitchen knives. With advanced processing technology and many years of experience, the Tojiro company manages to extract the maximum potential from it, so these knives keep their sharpness for an incredibly long time and can be easily sharpened again.

The handle is made in European style, secured with 3 stainless steel rivets and is practically indestructible. The material of the handle is a composite thermostable plastic that is extremely resistant and therefore suitable for conditions in any kitchen.

The Tojiro DP series offers you the perfect price-quality ratio when it comes to Japanese knives. Recommended whether you are buying your first Japanese knife, a gift or want to complete your collection.

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".