Tojiro DP VG10 37-Layer Damascus 180mm Chuka Bocho

Tojiro DP VG10 37-Layer Damascus 180mm Chuka BochoThis Chuka Bocho (Japanese made Chinese Cleaver) is a special production run from Tojiro. Based on their regular (larger) F 921 922 model, but made smaller to a 7 inch blade for easier handling. VG10 as core steel, clad by 13 chrome stainless steel with Damascus finish, it has achieved both professional sharpness and easy maintenance. With a relatively high level of fit and finish, VG10 core steel, the DP series offers one of the best, if not THE best

This Chuka Bocho (Japanese made Chinese Cleaver) is a special production run from Tojiro. Based on their regular (larger) F-921/922 model, but made smaller to a 7 inch blade for easier handling. VG10 as core steel, clad by 13-chrome stainless steel with Damascus finish, it has achieved both professional sharpness and easy maintenance. With a relatively high level of fit and finish, VG10 core steel, the DP series offers one of the best, if not THE best value at this price range.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-991
• Knife Type: Chuka Bocho
• 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 Finishes:
• Damascus
• Kasumi Polish
• Blade Length: 180mm (7.1") 
• Blade Height (at heel): 74mm 
• Spine Thickness
• Above heel: 2.5mm 
• Middle: 2.5mm
• Handle
• Shape: Western-shaped
• Material: Natural Wood
• Length: 102mm
• Overall Length: 285mm
• Weight: 339g (11.96oz)
• Mark: In Japanese Kanji "Tojiro" (藤次郎) ; "DP 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.