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HomeMakers › Tojiro

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

MarkReadsKindConfidenceNote
藤次郎TojirologoSeen in personEtched logo; also 'TOJIRO'.
TOJIROTojirologoSeen 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 / brandItemTypemmSteelConstruction · finishHandlePriceSrc
TOJIRO PRO三徳 170Santoku170VG10three-layerall-stainless¥13,200 (official)link
TOJIRO PRO牛刀 210Gyuto210VG10three-layerall-stainless¥14,300 (official)link
TOJIRO PRO牛刀 180Gyuto180VG10three-layerall-stainless¥13,200 (official)link
TOJIRO PROペティ 120Petty120VG10three-layerall-stainless¥8,800 (official)link
TOJIRO PRO出刃 165 (和包丁)Deba165VG10wa¥23,650 (official)link
藤次郎 BASIC三徳 170Santoku170VG10three-layerresin¥6,600 (official)link
藤次郎 BASIC ダマスカス三徳 170Santoku170VG10damascus cladresin¥13,200 (official)link
藤次郎 CLASSIC三徳 170Santoku170VG10three-layerwood¥13,200 (official)link
藤次郎 CLASSIC ダマスカス三徳 170Santoku170VG10damascus cladwood¥22,000 (official)link
藤次郎 紬三徳 165Santoku165VG10¥13,200 (official)link

Photos

Photos will be added as we photograph our own knives or receive images from the maker.

Sources