Skip to content
  • Home
    • About
    • About the Sharp Chef
    • Contact Us
    • Blacksmiths
    • Sakai Takayuki
    • Iseya
    • Shigeki Tanaka
    • Yoshimi Kato
    • Misono
    • Tojiro
    • Our Blacksmiths
    • Knife Types
    • Knife Types Explained
    • Knife Sets
    • Gyuto - Chef's Knife
    • Santoku
    • Petty Utility
    • Nakiri and Usuba
    • Slicer - Sujihiki and Yanagiba
    • Bunka
    • Paring
    • Choppers and Cleavers
    • Deba
    • Butchers
    • Boning
    • Steak
    • Bread
    • Carving
    • Left Handed
    • Entry Level Range
    • Steel Types
    • ALL STAINLESS STEEL KNIVES
    • VG-10 Stainless Steel
    • AUS-10 Stainless Steel
    • Molybdenum Stainless Steel
    • Swedish Stainless Steel
    • R2 Stainless Steel
    • Other Stainless Steel
    • ALL CARBON STEEL KNIVES
    • Blue Super Carbon Steel
    • Blue Steel No.2 Carbon
    • White Steel No.2 Carbon
    • Stones and Sharpening
    • Stones
    • Accessories
    • Sharpening Rods
    • Storage and Protection
    • Sheath (Saya)
    • Knife Rolls
  • SALE
    • Kitchenware
    • Chopsticks
    • Tweezers
    • Guides and Info
    • How to choose a knife
    • How to care for your knives
    • How to chose a sharpening stone
    • Shipping
    • Policies
    • Types of Steel
    • Blogs
    • What are all these different knives for?
    • How to care for your knives
The Sharp Chef - Japanese Knives and Stones
Log in Cart Cart
  • Home
  • About expand
    • About the Sharp Chef
    • Contact Us
  • Blacksmiths expand
    • Sakai Takayuki
    • Iseya
    • Shigeki Tanaka
    • Yoshimi Kato
    • Misono
    • Tojiro
    • Our Blacksmiths
  • Knife Types expand
    • Knife Types Explained
    • Knife Sets
    • Gyuto - Chef's Knife
    • Santoku
    • Petty Utility
    • Nakiri and Usuba
    • Slicer - Sujihiki and Yanagiba
    • Bunka
    • Paring
    • Choppers and Cleavers
    • Deba
    • Butchers
    • Boning
    • Steak
    • Bread
    • Carving
    • Left Handed
    • Entry Level Range
  • Steel Types expand
    • ALL STAINLESS STEEL KNIVES
    • VG-10 Stainless Steel
    • AUS-10 Stainless Steel
    • Molybdenum Stainless Steel
    • Swedish Stainless Steel
    • R2 Stainless Steel
    • Other Stainless Steel
    • ALL CARBON STEEL KNIVES
    • Blue Super Carbon Steel
    • Blue Steel No.2 Carbon
    • White Steel No.2 Carbon
  • Stones and Sharpening expand
    • Stones
    • Accessories
    • Sharpening Rods
  • Storage and Protection expand
    • Sheath (Saya)
    • Knife Rolls
  • SALE
  • Kitchenware expand
    • Chopsticks
    • Tweezers
  • Guides and Info expand
    • How to choose a knife
    • How to care for your knives
    • How to chose a sharpening stone
    • Shipping
    • Policies
    • Types of Steel
  • Blogs expand
    • What are all these different knives for?
    • How to care for your knives

Steak

Stunning Japanese steak knives, what more can we say.

1 product
Tojiro DP Cobalt 3 Layer VG-10 Core 120mm Steak Knife (Fujitora) - The Sharp Chef - The Best Authentic Japanese Chefs Knives in the UK from Iseya, Shigekis Tanaka and Sakai Takayuki, sharpening rods, whetstones, stones, saya sheath, handmade traditional blacksmith bladesmith steel damascus vg10 quality sharp chef knife kitchen layer hammered mirrored western handle aus-10 molybdenum
Tojiro DP Cobalt 3 Layer VG-10 Core 120mm Steak Knife (Fujitora)
Tojiro
Regular price £59.00 Sold out
  • Search
  • Facebook
  • Twitter
  • Instagram
© 2018, The Sharp Chef - Japanese Knives and Stones Powered by Shopify