Tojiro R2/SG2 Gyuto

Tojiro R2/SG2 GyutoA chef knife designed to be used both at home and in a professional kitchen. As an upgrade from their popular DP series, this Gyuto is made of high carbon, high alloy R2 SG2 steel core, heat treated to 63 HRC, and clad with 13 chrome stainless steel. The harder steel allows the blade to hold its sharpness for longer and the thinner behind edge ensures a sleek cutting performance. Overall, an excellent value for money choice for those who are looking

A chef knife designed to be used both at home and in a professional kitchen. As an upgrade from their popular DP series, this Gyuto is made of high carbon, high alloy R2/SG2 steel core, heat-treated to 63 HRC, and clad with 13-chrome stainless steel. The harder steel allows the blade to hold its sharpness for longer and the thinner behind-edge ensures a sleek cutting performance. Overall, an excellent value for money choice for those who are looking for a step up from Tojiro’s popular DP series.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-520 / F-522
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): 13 Chrome Stainless Steel
• Hardness: 63 HRC
• Hand-sharpened
• Blade Length: 210mm (8.3") /  270mm (10.6")
• Blade Height (at heel): 45mm / 53mm
• Spine Thickness
• Above heel: 1.9mm / 2.1mm
• Middle: 1.8mm / 1.9mm
• Handle
• Shape: Western shaped
• Material: Reinforced Laminated Material
• Bolster: 18-8 Stainless Steel
• Length: 120mm / 126mm
• Overall Length: 342mm / 403mm
• Weight: 192g (6.77oz) / 290g (10.22oz)
• Mark: In Japanese Kanji "Tojiro Powdered High Speed" (藤次郎粉末ハイス) ; “Tojiro 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.