Tojiro 藤次郎株式会社(旧 藤寅工業)
Tsubame, NiigataFactoriesEst. 1953-05-01 ✓ Seen in person · 2026-09-14
Quick answer
MakerTojiroRegionTsubame, Niigata (Tsubame-Sanjo)
Marks藤次郎 / TOJIROSteelsVG10, Shirogami #2
Knife types madeSantoku, Gyuto, Petty, Nakiri, Deba, Yanagiba, SujihikiMain useAll-round home knife: vegetables, fish, meat. The first knife to buy.
Recommended whetstone1000 → 3000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| 藤次郎 | Tojiro | logo | Seen in person | Etched logo; also 'TOJIRO'. |
| TOJIRO | Tojiro | logo | Seen in person |
About
The most exported Tsubame-Sanjo brand. Marks are etched logos, not chiselled mei. Series: BASIC, PRO, CLASSIC, DP (VG10 three-layer), 紬, damascus, plus wa-bocho in White steel. Open Factory tours in Yoshida.
Steels
- VG10 — Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
- Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
Facts
Kanaとうじろう
Smith / productionFactory (110 staff, 2020)
AddressHQ 〒959-1277 燕市物流センター1-13 · Open Factory & Knife Gallery 燕市吉田東栄町9-5
Tel0256-63-7151
Websitetojiro.net
Typical overseas priceUS$60–250
Knife types made
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
- Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
Care for these steels
Carbon steel (Shirogami / Aogami / SK)
- Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
- Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
- A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
- Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
- Store dry, in a saya or on a rack — not loose in a drawer.
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
Buy direct from Sanjo (through us)Maker websiteAmazon US affiliateAmazon JP affiliate
Products (10)
| Series / brand | Item | Type | mm | Steel | Construction · finish | Handle | Price | Src |
|---|---|---|---|---|---|---|---|---|
| TOJIRO PRO | 三徳 170 | Santoku | 170 | VG10 | three-layer | all-stainless | ¥13,200 (official) | link |
| TOJIRO PRO | 牛刀 210 | Gyuto | 210 | VG10 | three-layer | all-stainless | ¥14,300 (official) | link |
| TOJIRO PRO | 牛刀 180 | Gyuto | 180 | VG10 | three-layer | all-stainless | ¥13,200 (official) | link |
| TOJIRO PRO | ペティ 120 | Petty | 120 | VG10 | three-layer | all-stainless | ¥8,800 (official) | link |
| TOJIRO PRO | 出刃 165 (和包丁) | Deba | 165 | VG10 | — | wa | ¥23,650 (official) | link |
| 藤次郎 BASIC | 三徳 170 | Santoku | 170 | VG10 | three-layer | resin | ¥6,600 (official) | link |
| 藤次郎 BASIC ダマスカス | 三徳 170 | Santoku | 170 | VG10 | damascus clad | resin | ¥13,200 (official) | link |
| 藤次郎 CLASSIC | 三徳 170 | Santoku | 170 | VG10 | three-layer | wood | ¥13,200 (official) | link |
| 藤次郎 CLASSIC ダマスカス | 三徳 170 | Santoku | 170 | VG10 | damascus clad | wood | ¥22,000 (official) | link |
| 藤次郎 紬 | 三徳 165 | Santoku | 165 | VG10 | — | — | ¥13,200 (official) | link |
Photos
Photos will be added as we photograph our own knives or receive images from the maker.