The Japanese-style ultra-sharp chef's knife with a thin blade and a 15-degree sharpening angle keeps its sharpness well. Very suitable for cutting, chopping and slicing meat, fish, vegetables and fruits.

The blade is made of three-layer steel with a strength of 60 (+/-1) HRC on the Rockwell scale. The middle layer is made of VG-10 steel with cobalt content. The outer layers are formed by a slightly softer chrome-containing stainless steel (13 chrome). The core of the three-layer knife is therefore very hard and retains its sharpness perfectly. However, the outer softer layers provide the necessary durability and elasticity. The handle of the knife is made of laminated composite material and firmly fixed with three rivets.

Tojiro DP series knives are known in many kitchens due to their durability, sharpness and affordable price.