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Tojiro  |  SKU: TOJI_DMGY260_F905

Tojiro VG10 Supreme 63 Layered Nickel Damascus Gyuto 260mm FD-905

Sale price $188.98 Regular price $269.95
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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only

Goes well with

Detailed Specifications
Profile Gyuto / Chef's knife
Bevel Type Double Bevel
Weight 254 g        8.96 oz
Edge Length 245 mm   .9.65 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 2.7 mm     0.11 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel VG10 | Stainless
Maker's hardening hardness 60 HRC or more
Handle

Free shipping for knives over AU$200 Australia wide.

World-wide shipping via DHL Express, 3 to 6 days (not available in the UK).

The TOJIRO Supreme Nickel Damascus Chef Knife 260mm is a substantial, professional-focused all-stainless knife combining TOJIRO’s proven VG10 construction with one of the brand’s most distinctive handle designs.

The blade uses a VG10 core with layered high- and low-carbon stainless steel cladding, forged to create the flowing Nickel Damascus pattern across the blade. VG10 provides a good balance of edge retention, corrosion resistance and everyday durability, making it a dependable steel for demanding kitchen use.

At 260mm, the longer Chef Knife profile offers plenty of cutting length for larger vegetables, proteins and high-volume prep, while remaining versatile enough to serve as a primary all-purpose kitchen knife.

The standout feature of the Supreme series is its sculpted 18-8 stainless steel handle, developed with professional chefs and shaped for a secure, comfortable grip. TOJIRO’s distinctive Tornado pattern adds extra traction when working with wet or oily hands, while the seamless all-stainless construction is hygienic and easy to maintain.

A refined and practical choice for users looking for a longer professional Chef Knife with VG10 performance, stainless durability and a distinctly modern TOJIRO design.

Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  • Gyuto: Japanese knife profile, sumi ink on washi

    Profile: Gyuto

    Chef's knife

    A gyuto is the Japanese chef's knife: a double-bevel all-purpose blade with a pointed tip and a profile that reads like a slightly flatter, leaner French chef's knife. The name (牛刀) literally means 'beef knife', a reminder that the shape arrived with Western cooking. It is thinner behind the edge and ground to a keener angle than a Western chef's knife. Typical lengths run from 180mm to 270mm; 210mm and 240mm are the sizes most home cooks and chefs settle on.

    It is the knife most cooks reach for first: slicing meat, chopping and mincing vegetables, breaking down large boneless cuts. Compared with the santoku, it is longer, with a pointed tip and more belly, so it rocks through herbs and works into tight spots. Compared with the K-tip gyuto, it keeps the curved point. Compared with the gyuhiki, it is shorter and taller, more chopper than slicer.

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  • Steel: VG10

    VG10 is a stainless knife steel made by Takefu Special Steel. Takefu describes it as corrosion-resistant and easy to sharpen.

    Manufacturer:

    • Takefu Special Steel, Japan

    Nature: Stainless

    Maker's hardening hardness: 60 HRC or more

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  • Handle Specs

    Profile:

    Material:

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