These great little blades are what I would call big bang for the buck. This comprehensive collection has been designed to fulfil every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. Many SAIT cooking students and people in the know are grabbing these knives as a great introduction to Japanese knives.
VG-10 has the highest recommendations in the production of knives by authorities, such as the British Steel Confederation, C.A.T.R.A and the Solingen Institute of Steel in Germany. It cuts awesome, stays sharp for a long time, and isn’t impossible to re-sharpen – unlike some other hard stainless steels.
These knives are finished with a Western-style. This type of handle is very rugged; I would say they are virtually indestructible. The handle is fixed to the tang with three rivets for strength and durability.
TOJIRO's knife factory is located in Tsubame, Niigata Prefecture. This is an area famous for producing the finest sake in Japan and a traditional centre for tool and knife forging. Knives and booze together at last, what a great idea.