Tojiro Basic Chef Knife F-317 – Japanese quality with a VG10 blade

The Tojiro F-317 is a Japanese chef's knife with a 200 mm blade, designed for cutting fruits, vegetables, root vegetables, prepared foods, meat, fish, and poultry. It is crafted from the legendary VG-10 steel, recognized worldwide for its durability and exceptional cutting performance.

The blade features a three-layer sandwich construction with a VG-10 core and 13-chromium stainless steel side plates. The hardness reaches 60–61 HRC according to the Takefu standard, which has become the benchmark for chef’s knives.

A blade with razor-sharp edge and corrosion protection

The blade has a symmetrical, double-bevel grind, finished to #5000. The knife is fully corrosion-resistant and reinforced with additional metal plates for strength. The cutting edge allows for precise and fast work with minimal effort.

Ergonomic pakkawood handle with three rivets

The handle is made of compressed laminated pakkawood—thin layers of wood bonded under pressure. The material is lightweight, water-repellent, and hygienic. Three rivets ensure a secure and durable attachment without wobbling.

Blade length: 200 mm
Total length: 315 mm
Weight: 130 g
Blade thickness: 1.8 mm
Number of layers on the blade: 3
Steel: VG-10 core + 13-chromium stainless steel
Hardness: 60–61 HRC
Grind: #5000, double bevel
Handle: pakkawood, 3 rivets
Country of Origin: Japan

About the Tojiro Brand

Tojiro is a Japanese company founded in 1955 that specializes in the production of high-quality kitchen knives. They combine Japanese craftsmanship traditions with modern technology—machine precision and hand-finishing. The knives are used by professional chefs around the world.

The Western series is suitable for both professional kitchens and home use.

Maintenance Tips

Cut only on a plastic or wooden cutting board—not bamboo, not glass, not porcelain.
Do not apply lateral force or twisting to the cutting edge.
Sharpen regularly—it's easier to maintain a sharp edge than to sharpen a heavily dulled knife.
Do not wash in the dishwasher.
The knife is intended solely for use in the kitchen.

Specifications	Value
Brand	Tojiro
Model	Basic Chef's Knife F-317
Category	Japanese Kitchen Knives
Blade length	200 mm
Total length	315 mm
Weight	130 g
Blade Thickness	1.8 mm
Steel on the blade	VG-10 core + 13-chromium stainless steel
Layers of the blade	3
Hardness	60–61 HRC
Sharpening	#5000, double bevel
Handle Material	Pakkawood (compressed laminated wood)
Securing the Handle	3 rivets
Country of Origin	Japan

Frequently Asked Questions

What is the Tojiro F-317 kitchen knife used for?

The Tojiro F-317 is a chef's knife designed for cutting fruits, vegetables, root vegetables, prepared foods, meat, fish, and poultry. It is suitable for both everyday home use and professional kitchens. The 200-mm blade provides sufficient length for working with larger items.

What type of steel is used in the Tojiro F-317?

The blade features a three-layer sandwich construction. The core is made of VG-10 steel, and the side plates are made of 13-chromium stainless steel. VG-10 is a globally recognized steel for kitchen knives due to its hardness, durability, and ability to retain a sharp edge for a long time.

What is blade hardness, and why does it matter?

The blade of the Tojiro F-317 has a hardness of 60–61 HRC. This is a standard developed by Takefu and serves as the benchmark for chef’s knives. Higher hardness means the knife stays sharp longer, but it requires a suitable sharpening stone when sharpening.

What is the knife handle made of?

The handle is made of pakkawood—compressed and laminated thin layers of wood. The material is lightweight, water-repellent, and hygienic. The handle is securely fastened with three rivets, which prevents wobbling and ensures durability even with heavy use.

Can the knife be washed in the dishwasher?

No. The Tojiro F-317 should not be washed in a dishwasher. High temperatures, harsh detergents, and mechanical stress can damage the blade and handle. We recommend washing it by hand with warm water and drying it immediately after use.

How do I keep my knife sharp?

Regular sharpening is recommended—it’s easier to maintain a sharp edge than to sharpen a severely dull knife. Cut only on a plastic or wooden cutting board. Avoid bamboo, glass, and porcelain surfaces. Do not apply lateral pressure or twist the cutting edge.

Is the Tojiro F-317 suitable for beginner cooks?

Yes. Tojiro’s Western Series is designed for a wide range of uses—it’s suitable for professionals, home cooks, and beginners alike. The ergonomic pakkawood handle feels natural in the hand, and the symmetrical double-bevel grind makes it easy to work with a variety of ingredients.

Tojiro Japanese knives are renowned for their quality, precision, and durability. Made in Japan, these knives combine traditional techniques with modern technology, making them extremely popular among professional chefs and cooking enthusiasts around the world. The brand also strives for excellence in ergonomics and design. As such, their motto is “More than just sharpness.”

High-Quality Materials: Tojiro knife blades are typically made from high-carbon stainless steel or multi-layered Damascus steel, ensuring durability and corrosion resistance.
Precision Craftsmanship: Each knife is crafted with attention to detail, ensuring perfect balance and comfort during use.
Exceptionally Sharp Blades: Japanese knives are renowned for their sharpness, which allows for easy and precise cutting of all kinds of ingredients.
Ergonomic design: Tojiro knife handles are designed to provide maximum comfort and control while cutting.
A variety of models: Tojiro offers a wide range of knives, including kitchen knives, fish knives, meat knives, and vegetable knives, to suit different needs and preferences.

If you’re looking for high-quality knives that will enhance your cooking and provide precision and comfort, Tojiro is a brand definitely worth considering.