Tojiro
Tojiro makes the best entry-level Japanese knives available in 2026. Their DP series — built with a VG-10 stainless core and softer stainless cladding — is the knife most professional chefs recommend ...
verified Known For
Tojiro makes the best entry-level Japanese knives available in 2026. Their DP series — built with a VG-10 stainless core and softer stainless cladding — is the knife most professional chefs recommend when beginners ask 'what Japanese knife should I buy first?' Founded in 1953 in Niigata, Tojiro delivers genuine Japanese steel performance at prices starting under $40.
restaurant_menu Tojiro Knives We've Reviewed
Tojiro Classic F-502 Nakiri 165mm
A stainless-clad VG-10 nakiri with a flat vegetable-prep profile and Western full-tang handle.
Tojiro DP 5.5" Petty
An excellent entry-level petty knife with VG10 core. Great for peeling and small prep tasks.
Tojiro DP Gyuto 210mm (8.2") Chef's Knife
The undisputed king of entry-level Japanese cutlery, featuring a VG-10 steel core clad in soft stainless steel.
Tojiro DP 8" Gyuto
The best entry-level Japanese knife with VG10 core steel. Exceptional sharpness at an unbeatable price.
Tojiro F-503 7" Santoku
A great entry-level santoku with VG10 core. Perfect for home cooks wanting Japanese quality.
Tojiro Pro 7" Santoku DP
Professional-grade santoku from Tojiro with upgraded F-803 steel. Exceptional value in a serious tool.
Tojiro ZDP-189 7" Santoku
A collaboration with Zwilling featuring Hitachi ZDP-189 super steel. Incredible edge retention in a compact package.
help Frequently Asked Questions
Where are Tojiro knives made?
expand_more
What steel does Tojiro use?
expand_more
Are Tojiro knives good for home cooks?
expand_more
menu_book Related Buying Guides
Tojiro vs Shun Nakiri: Which Japanese Vegetable Knife Wins?
We compare the Tojiro Classic F-502 Nakiri against the Shun Classic Nakiri on steel, grinds, handles, and value to help you pick the best vegetable knife.
KnivesTojiro vs Shun: Value Japanese Knife or Premium Upgrade?
Tojiro vs Shun compared by steel, fit and finish, care, value, and who should buy each Japanese knife brand.