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Tojiro DP3 Boning Knife 15cm

$121.00 USD

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Blade Type

The boning knife, a specialized kitchen tool, is designed for separating meat from bones and trimming fat. With its shorter, flexible blade, typically ranging from 130mm to 160mm, it excels in maneuvering around joints and contours, allowing for precision in intricate cutting tasks. Its design ensures optimal control and accuracy, making it perfect for butchering and filleting various proteins, including poultry and fish.

Steel Type

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife steel.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Tojiro

The history of TOJIRO knives started with stainless steel fruit knife that was released in 1955. At that time, it was said that stainless steel blades were not sharp enough compare to carbon steel. Tojiro have revolutionized the market with affordable, exceptional quality knives that are used across the world.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture.  

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