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Tojiro is perhaps the largest knife manufacturer in Japan, with their headquarters located in Niigata, Sanjo. The DP3 line of chef knives is regarded as the go-to Japanese knife for the commercial kitchen due to their excellent construction, workhorse performance, and excellent edge retention, all whilst remaining very budget friendly.
- Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.