Tojiro Pro Nickel Damascus 63 Layered VG10 Damascus 130mm Petty

Tojiro Pro Nickel Damascus 63 Layered VG10 Damascus 130mm PettyThe Tojiro Pro Nickel Damascus 63 Layered VG10 Damascus 130mm Petty is a top of the line addition to the VG10 series. Featuring 63 layers of damascus stainless steel, this knife is perfect for those transitioning to Japanese knives. Its striking ripple like Damascus pattern elevates its aesthetic appeal, making it a bargain at this price point. Additionally, in the kitchen, this reliable knife serves as an excellent supporting tool. Spec: Origin (Made

The Tojiro Pro Nickel Damascus 63 Layered VG10 Damascus 130mm Petty is a top-of-the-line addition to the VG10 series. Featuring 63 layers of damascus stainless steel, this knife is perfect for those transitioning to Japanese knives. Its striking ripple-like Damascus pattern elevates its aesthetic appeal, making it a bargain at this price point. Additionally, in the kitchen, this reliable knife serves as an excellent supporting tool.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-1030M
• Knife Type: Petty
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): 13 Chrome Stainless Steel
  
• Hardness: 59-60 HRC
• Hand-sharpened
• Blade Length: 130mm (5.1") 
• Blade Height (at heel): 29mm 
• Spine Thickness
• Above heel: 2.1mm 
• Middle: 1.9mm
• Handle
• Shape: Western-shaped
• Material: Laminated Composite Wood
• Bolster: Stainless Steel
• Length: 101mm
• Overall Length: 240mm
• Weight: 71g (2.47oz)
• 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.