Light and easy to handle, perfect blade thickness, TOJIRO’s new model for home-use concepting “Bringing professional sharpness to your home”.
Blade is Japanese premium knife steel ‒ VG10 ‒ brings you the best sharpness and maximum edge retention. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen.
Handle is light and fits in your hand very natural, it is compressed and laminated layers of thin wood sheets – so called pakkawood – has good water-repellant, very hygienic, and firmly fixed by 3 rivets to avoid wiggling.
Blande length 200 mm
Total length 315 mm
Weight 130 g
Handle: Pakkawood scales with 3 rivets
Edging: Double Bevel
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
