The standard first Japanese chef's knife: VG10 steel, keen straight out of the box, and a fraction of the boutique names. If you buy one Japanese knife, buy this.
A long, narrow slicer for carving brisket and joints in single clean strokes without dragging. The Japanese answer to a carving knife.
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A Japanese maker whose DP series is the standard first recommendation for a proper Japanese knife: VG10 steel, keen out of the box, a fraction of the price of the boutique names.
We currently carry 2 products from Tojiro, across japanese knives. Stocked in the UK by Sous Chef, The Wasabi Company.
This is not a complete Tojiro catalogue and is not meant to be. It is the part of the range we can recommend and price against a named UK retailer.