Tojiro MV Stainless Steel Deba

This entry-level Deba is made of Molybdenum Vanadium Steel, which is stainless and softer than most other steel types. Heat-treated to 57 HRC, the blade is less prone to chipping, so it makes the knife especially suitable for avid home cooks who want to try out Japanese traditional single-beveled knives.  For right-handed use.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-1050 / F-1051 / F-1053 / F-1054 / F-1055
• Knife Type: Deba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): Molybdenum Vanadium Steel
• Jigane (Cladding): 13 Chrome Stainless Steel
  
• Hardness: 57 HRC
• Hand-sharpened
• Blade Finishes: Kasumi Polish
• Blade Length: 105mm (4.1") / 120mm (4.7") / 150mm (5.9") / 165mm (6.5") / 180mm (7.1")
• Blade Height (at heel): 39mm / 42mm / 50mm / 52mm / 56mm
• Spine Thickness
• Above heel: 2.7mm / 2.7mm / 3.3mm / 3.7mm / 4.8mm
• Middle: 2.6mm / 2.6mm / 3.3mm / 3.7mm / 4.8mm
• Handle
• Shape: Marushinogi (D-shaped)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Resin
  
• Length: 105mm / 105mm / 125mm / 127mm / 133mm
• Overall Length: 225mm / 237mm / 285mm / 309mm / 330mm
• Weight: 74g (2.61oz) / 88g (3.10oz) / 147g (5.19oz) / 190g (6.70oz) / 266g (9.38oz)
• Mark: In Japanese Kanji "Tojiro" (藤次郎) ; "MV Made in Japan"

About Tojiro 藤次郎

Tojiro is the large knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife-making tradition. Tojiro knives offer great value for the price. Established over 50 years ago, Tojiro combines modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.