Tojiro "Reppu" R2/SG2 Kasumi 210mm Kiritsuke Gyuto

The Tojiro Reppu ("Strong Wind") Kiritsuke Gyuto is a remarkable knife. It's crafted from high-speed powdered R2/SG2 steel, ensuring excellent edge retention. What sets it apart is its exceptional thinness—just 1.4mm at the spine's midpoint, as shown in the choil shot. Despite its 210mm length, this Gyuto is surprisingly lightweight at only 116g. While Tojiro is known for reliable entry-level knives, this model represents a step into their higher-end offerings. 

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: FD-1362
• Knife Type: Kiritsuke Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): 13 Chrome Stainless Steel
• Hardness: 63 HRC
• Hand-sharpened
• Blade Finishes: Kasumi
• Blade Length: 210mm (8.3") 
• Blade Height (at heel): 45mm 
• Spine Thickness
• Above heel: 1.8mm 
• Middle: 1.4mm 
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Teak
  
• Length: 134mm 
• Overall Length: 357mm 
• Weight: 116g (4.09oz) 
• Mark: In Japanese Kanji "Tojiro Reppu" (藤次郎烈風) ; “Made in Japan”

About Tojiro 藤次郎

Tojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine 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.