The Tojiro Classic kitchen knife, featuring a 165 mm blade, is a highly durable and corrosion-resistant tool engineered to professional specifications. Long favored by professional chefs, this knife combines exceptional sharpness with ease of maintenance. The blade features a VG10 steel core encased in 13-chrome stainless steel, ensuring long-lasting performance. The reinforced laminated handle is designed for strength and resistance to deformation, while the integrated metal bolster provides a hygienic seal that prevents debris from accumulating between the blade and the handle. This model was recognized with the Good Design and Long Life Design awards in 1996.
Advantages
This knife offers a superior balance between professional-grade cutting performance and practical maintenance. The use of high-quality VG10 steel ensures a sharp edge that retains its quality over time, while the 13-chrome stainless steel cladding provides excellent rust resistance. The construction is robust, featuring a full-tang design with a triple-riveted, reinforced laminated handle that resists wear and tear. Furthermore, the hygienic metal bolster design ensures that the knife remains clean and safe for food preparation, meeting the high standards required in professional kitchen environments.
Suitable for
- Precise slicing of vegetables and fruits
- Dicing and mincing herbs
- General food preparation tasks in professional and home kitchens
This knife may not be suitable for heavy-duty tasks such as chopping through thick bones, frozen foods, or extremely hard shells, as these actions can damage the fine edge of the blade. Additionally, it is not recommended for users who prefer dishwasher cleaning, as high temperatures and harsh detergents can compromise the integrity of the handle and the sharpness of the blade.
Key specifications
- Blade length: 165 mm
- Total length: 295 mm
- Weight: 200 g
- Blade material: VG10 core with 13-chrome stainless steel cladding
- Handle material: Reinforced laminated material with three rivets
- Edge type: Double bevel
How to use
To achieve the best results, use the knife on a wooden or soft plastic cutting board to protect the blade edge. Maintain a firm grip on the reinforced handle and use a smooth, sliding motion for slicing. Avoid lateral pressure or twisting the blade during use to prevent chipping. After each use, wash the knife by hand with mild soap and warm water, then dry it immediately with a soft cloth to maintain its condition.
What to consider before purchase
- Ensure the 165 mm blade length meets your specific culinary needs
- Confirm that you are prepared for hand-washing, as this knife is not dishwasher safe
- Consider the double-bevel edge, which is suitable for both right-handed and left-handed users
Usage recommendations: Regularly hone the blade with a sharpening rod to maintain its edge, and store the knife in a knife block or on a magnetic strip to prevent damage to the blade.
