Tojiro Wakisashi Cutlery with Ebony Handle

These steak knives and table forks are great addition to your tableware collection. The blade of the steak knife is made by Tojiro using VG10 steel core, with stainless Damascus cladding; while the fork is made of 18-8 stainless steel. They are paired with an octagonal Ebony wood handle, elegantly crafted by Marunao, a wood carving factory established in Niigata Prefecture of Japan more than 80 years ago.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro / Marunao
• Type: Steak Knife / Table Fork

Steak Knife Spec:

• Model No.: FD-1000
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10
• Jigane (Cladding): Stainless Steel
  
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Finishes: Damascus
• Blade Length: 80mm (3.1")
• Blade Height (at heel): 18mm
• Spine Thickness
• Above heel: 1.9mm
• Middle: 1.4mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Bolster: Silver
• Length: 120mm
• Engraved Mark (Bottom Cap): In Japanese Kanji "Tojiro" (藤次郎) ; "Made in Japan"
• Overall Length: 242mm
• Weight: 55g (1.94oz)

Table Fork Spec:

• Model No.: FD-1004
• Blade
• Steel Type: 18-8 Stainless Steel
• Hardness: 50-53 HRC
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Bolster: Silver
• Length: 113mm
• Engraved Mark (Bottom Cap): In Japanese Kanji "Tojiro" (藤次郎)
• Overall Length: 210mm
• Weight: 57g (2.01oz)

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.

About Marunao マルナオ

Marunao was founded in 1939 in Sanjo, Niigata Prefecture of Japan. For more than 80 years, Marunao has been carving and sculpting wood decorations for temples and shrines. More recently, the team of master craftsmen at Marunao decided to adopt their traditional wood carving skills into making more innovative tools, and it is their principle to combine tradition and innovation in perfect harmony.

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.