Official Tojiro Knives Website
Knife care and sharpening
A Tojiro edge is meant to be maintained at home. Here is how.
Sharpening guide
Sharpening a Tojiro knife
The Classic range is a VG10 core hardened to 60 Rockwell, wrapped in softer stainless cladding. That combination means the edge holds well and still responds quickly to a whetstone, so a light touch is all it takes.
Use a whetstone rather than a pull-through sharpener, which can chip the hard core. Start coarse, work to a finer grit, and keep the angle consistent along the whole blade. Hone between sessions and the edge stays honest for longer.
Care questions, answered
What sharpening angle should I use for a Tojiro DP knife?
Around 10 to 15 degrees per side on a whetstone. The DP edge holds up well at a
slightly steeper 15 degrees, which is also easier to maintain by hand. Keep the angle
consistent along the blade and the edge will stay sharp longer.
How often should Tojiro knives be sharpened?
With regular home use, a light touch-up every one to two months keeps the edge honest.
Hone the blade between whetstone sessions. Serrated blades like the 235mm bread
slicer (F-737) cannot be re-sharpened with a stone; send them out instead.
Do Tojiro knives rust?
The VG10 core is stainless and does not rust easily, but the edge can still react to
salt, acid and moisture. Rinse, dry, and store away from water. A wiped-down blade
after every use is all it takes to keep the edge clean.
Can Tojiro knives go in the dishwasher?
No. The dishwasher can dull the edge and stain the steel. Wash by hand, dry
straight away, and store the blade on a magnetic strip or in a blade guard.