Official Tojiro Knives Website
The Tojiro knife gallery
Classic blades from Tsubame-Sanjo, photographed the way they look on the bench.
Classic range, in detail
Six shapes from the Classic line, all with the same VG10 core at 60 Rockwell.
Classic Chef Knife 210mm
The everyday gyuto. VG10 core, 60 HRC, Micarta handle.
Classic Santoku 170mm
All-rounder for meat, fish and vegetables.
Classic Nakiri 165mm
Straight-edge vegetable knife for fast chopping.
Classic Paring Knife 90mm
Small, precise, comfortable in the hand.
Classic Bread Slicer 215mm
Serrated edge that glides through crusts.
Classic Kiritsuke 210mm
Flat-profiled blade with a dramatic look.
A workshop that opens its doors
The Tojiro factory in Tsubame-Sanjo runs open-factory days so visitors can watch the forging, grinding and fitting that go into every blade. The Tokyo gallery shows the range up close. Both are announced in advance on this site.
Factory visits are a way to see the chain of craft that keeps the Classic range consistent: hardening to 60 Rockwell, hand-grinding each edge, and fitting the handle before a blade is allowed to leave.
Ask about visiting