Product Details
Since 1953, Tojiro has produced high-quality cutlery in Tsubame-sanjo, a craft centre in Japan specialising in metallurgy. They were one of the first Japanese companies to prove stainless steel knives could be just as effective as carbon steel for culinary use, and their passion for melding traditional Japanese techniques with modern industrial technology has won them multiple international design awards. The Tojiro Classic range features stamped blades with a core of hard VG10 steel (58±1 on the Rockwell Scale), clad with softer stainless steel. This double-sided carving knife, also known as a sujihiki knife, is thinner and more flexible than more traditional forged blades, with a long (21cm) blade and pointed tip to improve precision and manoeuvrability around bone, fat, and cartilage. The riveted Western-style handle, made from ultra-durable resin composite, is ergonomic for a comfortable grip. The knife’s full-tang construction enhances blade-to-handle balance and sturdiness. It is built to withstand many years of regular use in home and restaurant kitchens.
As with all Japanese knives, they must be used with care – make sure to avoid tough impact with bones and frozen food. For more on Japanese knife care, read our guide here.
Why we love it
'Tojiro Classic knives combine harder, thinner Japanese blades with classic Western-style handles to excellent effect. After lots of testing, we’re confident they are the best-quality Japanese blades you can find at the most affordable price point.'Specifications & Care
| Care | Hand wash only with a soft sponge and dry before storing |
|---|---|
| Country of Origin | Japan |
| Dimensions | Blade length: 21cm (total length approx 35cm) |
| Material |
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| Weight | 190g |
About The Brand
Tojiro
Established in 1953, Tojiro pioneered the use of stainless steel culinary knives in Japan (which were considered sub-par to carbon steel at the time). In addition to sharpness, their designs incorporate comfort and durability – the result of the way they have combined ancient Japanese metalworking traditions with modern machinery.
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