When you use a Tojiro knife, you’re holding in your hand the product of more than one thousand years of evolution and quality craftsmanship.
Tojiro, from Japan, can trace their heritage all the way back to the days of the Samurai – the ancient caste of warriors charged with protecting the most valued members of Japanese society. These fearsome fighters required equally fearsome weapons. Japan’s finest swordsmiths were charged with the task of bringing to life the most legendary weapon ever created – the samurai sword.
These days, every Tojiro knife is designed with a nod to the same time-honoured techniques developed by Japan’s ancient craftsmen…though naturally, Tojiro have added a few of their own technological flourishes here and there. The result? Blades that are the perfect blend of technology and tradition.
If you’re looking for the kind of knife that means business, look no further. Tojiro’s DP 3 Collection is the knife of your dreams. These knives will amaze you with their sharpness, their strength and their durability. Each blade is crafted around a core of pure high-carbon stainless steel, alloyed with molybdenum, surrounded by two layers of stainless steel. The handles are crafted from extremely durable recycled wood. Tojiro’s DP 3 knives have what it takes to change the way you cook – try them, and you’ll see for yourself.
Just like a Samurai sword, a Tojiro knife will lend an air of distinction to the chef who wields it. If you value craftsmanship, history and tradition, choose Tojiro knives.
DP 3 Santoku Knife features:
Made in Japan.
Triple layered blade is crafted from two layers of stainless steel, with a pure, high-carbon and molybdenum core.
Handles are crafted from recycled wood – great news for the environment.
Triple riveted handles.
Hand wash recommended.
Blade Length: 17cm.
Japan has a long tradition of knife manufacturing. Over one thousand years ago, Japanese swordsmiths developed the art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste.
Tojiro have adopted many of these traditional techniques in producing knives for the 21st Century which incorporate the same multi-layered blades so painstakingly produced by masters in the past, and which both look and perform as well in a kitchen as their predecessors did in the ﬁelds.
Each knife is carefully manufactured in Japan.