Tojiro DP3 Series Santoku Dimples Knife 17cm

The name Santoku is translated to ‘three virtues’ symbolises the characteristics of this Tojiro DP3 Series Santoku Dimples Knife 17cm – chopping, dicing, and mincing. A great all-purpose knife.

Compared to the Chef knife they are typically smaller, thinner and lighter, may be more comfortable for people with smaller hands and allows you to chop food with ease.

• Handcrafted in Niigata, Japan
• Razor sharp with 60° Rockwell hardness
• Well balanced and comfortable handle
• Highest quality steel that is hand polished for an impeccable finish
• Lifetime manufacturer warranty
• 90 day no-hassle returns
• Optional: Pay in 4 interest-free fortnightly instalments with AfterPay (valid for total cart amounts $80-$1500)

The name Santoku is translated to ‘three virtues’ symbolises the characteristics of this knife – chopping, dicing, and mincing. A great all-purpose knife.

Compared to the Chef knife they are typically smaller, thinner and lighter, may be more comfortable for people with smaller hands and allows you to chop food with ease.

Entry-level DP3 knives feature a high carbon cobalt alloy core cutting-edge sandwiched between two layers of 13-chrome stainless steel.

Handles are made of extremely durable ECO wood (resin-impregnated woods) and have forged bolsters.

The DP3 series offers a very affordable entry into high-quality Japanese cutting power.

Heston Blumenthal

Owner of the three Michelin stars restaurant The Fat Duck, voted No. 1 in The World's 50 Best Restaurants in 2005.

"The knives I use for their precision, quality and design."

• Do not wash in the dishwasher, as this may cause corrosion of the blades
• To clean, run under hot water with a small amount of detergent and dry thoroughly
• Store in a dry, moisture-free place to avoid rusting or discolouration
• If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store them in a dry place; the hygroscopic paper will keep the blades dry and the oil from the printing ink prevent corrosion
• Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades
• To keep the handles on your Tojiro knives in pristine condition, we recommend using camellia oil. It is also good protection for the blade but must be removed from the blade before cooking. Do not use wax, use at your own risk.
  

Tojiro whetstones and accessories have been developed to cater for the needs of enthusiastic cooks to professional chefs and are available in a wide range of abrasive grades:

• Coarse (#220-#400) for repairing chips and reshaping the blade
• Medium (#800-#1000) for regular edge maintenance
• Fine (#3000-#8000) for polishing and hardening to a razor finish

To maintain a keen edge on your Tojiro knives, we highly recommend periodic honing with a whetstone.

Our most popular whetstone is Tojiro’s #1000/#3000 combination stone, but you may wish to start with a coarser grit for dull or damaged knives and fine-tune your edge using a high gritstone.

Tojiro recommends sharpening using the “70/30” rule - spend 70% of your time honing the primary cutting side of your knife, and 30% on the reverse side removing burrs.

If you’re right-handed, the primary cutting side is the right side of the knife when held in a natural cutting position; if you’re left-handed, it’s the left side of the knife.

For over one thousand years, Japanese sword and knife makers have been renowned for crafting the world’s sharpest, hardest and most refined blades. Tojiro, one of Japan’s top knife makers, still follows ancient techniques handed down by generations of master smiths to handcraft knives for the 21st century.

All Tojiro knives are painstakingly made at their Niigata, Japan factory. Tojiro knives are the #1 selling brand for professionals in Japan.