Tojiro Knife Professional Santoku 6.7″ (17cm) – JAPAN –
TheTojiro Knife Professional Santoku 6.7” (17cm) – JAPAN
Overview
The Tojiro F-311 features a 6.7-inch (17cm) VG10 steel blade (HRC 60, 3-layer clad with 13-chrome stainless steel) for sharpness and rust resistance. Its full-tang, triple-riveted Micarta handle with a bolster ensures balance. Weighing ~6.3 oz (190g), it’s lightweight for slicing, dicing, and mincing, with a lifetime warranty. Praised by Serious Eats for its sub-$100 performance.
Specifications
- Blade: 6.7 inches, VG10 steel, 9–12° edge
- Handle: Micarta, full-tang
- Weight: ~6.3 oz
- Total Length: ~11.75 inches
- Care: Hand-wash only
Pros
- Razor-Sharp: VG10 blade cuts effortlessly, ideal for vegetables, fish, and meat.
- Great Edge Retention: Stays sharp for months, per Serious Eats.
- Lightweight & Nimble: ~6.3 oz suits small hands and precise cuts.
- Rust-resistant steel and sturdy handle last years.
Cons
- Not for Rock Chopping: Flat blade favors push/pull cuts.
- Sharp Choil: May rub during pinch grip; sandpaper fixes it.
- Hand-Wash Only: Not dishwasher-safe.
- Basic Finish: Micarta handle lacks premium aesthetics.
Size and Durability
- Size: 6.7-inch blade (~11.75 inches total, 1.75 inches wide) is compact for versatile prep.
- Durability: VG10 core and Micarta handle ensure longevity with proper care; users report 5+ years of use.
Handling and Care Tips
- Grip: Pinch grip for precision; avoid heavy chopping.
- Technique: Use for push/pull slicing; avoid bones to prevent chipping.
- Cleaning: Hand wash, dry immediately.
- Sharpening: Hone with ceramic rod; sharpen every 2–3 months on 1000/6000-grit whetstone.
- Storage: Use sheath or magnetic strip.
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