Tojiro Basic VG10 Nakiri 165mm

Tojiro Basic VG10 Nakiri 165mmThe newest released series "Basic" from Tojiro features a timeless minimalism design with a beautiful finishing. This Nakiri is an ultra thin kitchen knife that is designed for efficient vegetable preparation. With a blade length of 165mm, it has a straight blade that makes full contact with surfaces for smooth, fluid cutting motions. The VG10 steel core provides satisfactory sharpness and edge retention, while the ergonomic pakkawood handle ensures a

The newest released series "Basic" from Tojiro features a timeless minimalism design with a beautiful finishing. This Nakiri is an ultra-thin kitchen knife that is designed for efficient vegetable preparation. With a blade length of 165mm, it has a straight blade that makes full contact with surfaces for smooth, fluid cutting motions. The VG10 steel core provides satisfactory sharpness and edge retention, while the ergonomic pakkawood handle ensures a comfortable grip.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-315
• Knife Type: Nakiri
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): 18-8 Stainless Steel
  
• Hardness: 59-60 HRC
• Hand-sharpened
• Blade Finishes:
• Kasumi Polish
  
• Blade Length: 165mm (6.5") 
• Blade Height (at heel): 46mm 
• Spine Thickness
• Above heel: 1.6mm 
• Middle: 1.6mm
• Handle
• Material: Pakkawood
  
• Bolster: 18-8 Stainless Steel
  
• Length: 115mm
• Overall Length: 282mm
• Weight: 138g (4.87oz)
• Mark: In Japanese Kanji "Tojiro" (藤次郎) ; “VG10 Made in Japan”
  

About Tojiro 藤次郎

Tojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.