Tojiro DP3 Series Nakiri Vegetable Knife 16.5cm

4 Reviews

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 professional in Japan. 

    DP3 Series

    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 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."

    Features of the DP3 Series (3 Layers) Nakiri 16.5cm

    • Nakiri 16.5cm
    • 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

    Nakiri Knife

    A Japanese styled knife used for chopping vegetables. It is distinguished by its straight blade edge. This knife allows the user to cut all the way through with ease without the need of any horizontal push and pull. 

    Customer Reviews

    5 Based on 4 Reviews
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      Tojiro Nakiri

      Exceptionally crafted blade.

      MONICA D.
      Australia Australia

      Well made

      Very well made solid knife, razor sharp. Feels good in my hand.

      Colleen S.

      Best vegetable knife we have

      I bought the kitchen knife for my wife so she can enjoy preparing meals for us. So far, she’s happy with it. Although she’s using other knives, suffice to say it’s the best vegetable knife we have. In my case, I have interest in katanas and the way they’re made. Japanese kitchen knives are adaptation of authentic katanas. The core down to the edge is still hard but the cladding or outer layer is intended for minimizing rust, etc. and not for the katana’s original combat design, which is ideal for kitchen use. The Tojiro we have is ideal for everyday normal home use, in terms of quality and price. Because it has a hard edge (HRC60???), one doesn’t have to sharpen it often provided that it’s used in a proper way.

      Tony A.

      Surpassed my expectations

      Surpassed my expectations - great balance and sharpness out of the box. I have not found the need to sharpen it yet, but regardless, it cuts quite well through everything I've thrown at it. The stainless steel has held its surface quality well and there are no signs of rust - although I do wipe it dry after each use.

      Bella F.