Tojiro Sujihiki (Carving Knife), 240mm DP3 series

Tojiro VG10 Japanese Knife

If you’re looking for a proper Japanese knife without spending a fortune, this is it. Tojiro’s VG10 range is widely regarded as one of the best entry points into Japanese kitchen knives—simple, well-made, and built to perform.

At the core is VG10 stainless steel, hardened to hold a sharp edge significantly longer than typical Western knives. It takes a fine edge, stays sharp through real use, and is still tough enough for a busy home kitchen or professional work.

The construction is straightforward and purposeful: a VG10 core clad in softer stainless steel for durability, with a comfortable handle that’s easy to control. It’s not flashy, but that’s the point—everything is there to make the knife cut well and last.

In use, you’ll notice the difference straight away. Thinner behind the edge than most Western knives, it moves through ingredients cleanly with less resistance. Vegetables, proteins, herbs—it just does the job properly.

This is the kind of knife you buy when you want performance over hype. Whether it’s your first Japanese chef knife or a reliable daily driver, Tojiro delivers where it counts.

Key Features

• VG10 core steel for excellent edge retention
• Stainless clad for durability and low maintenance
• Thin grind for clean, efficient cutting
• Comfortable, practical handle
• Outstanding price-to-performance ratio

Leigh’s 2 cents: Beautiful knives at very reasonable prices. I call these “the bottom of the top”—they use high-quality materials and solid heat treatment, without the premium price tag.

The only real downside? They’re not the most visually exciting knives out there. But at this price, that’s a pretty easy trade-off.

I recommend these to anyone—from home cooks to apprentice chefs and professionals—who wants a reliable knife that just performs.

Specifications

• Brand: Tojiro
• Steel: VG10 core, stainless clad
• Finish: Polished
• Blade length: 240mm
• Blade thickness: 2.14mm
• Overall length: 370mm
• Blade height: 35mm
• Weight: 200g
• Hardness: 60 HRC
• Bevel: Double
• Handle: Western-style, made from a recycled timber composite

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More