Tojiro Chef's Knife, 18 cm, Perforated Blade

Tojiro Chef's Knife 18 cm – Perforated Blade for Reduced Sticking

The Tojiro Chef's Knife with an 18 cm perforated blade is a precision tool for professional kitchens. The knife's specially designed holes in the blade reduce friction during cutting, making it particularly suited to sticky ingredients. The sharp blade and ergonomic design ensure precise cuts whilst reducing strain during prolonged use.

Ideal for precision cutting of fish, meat and vegetables where ingredients tend to stick to the knife blade.

Perforated Blade for Better Cutting Flow

The holes in the blade create less contact surface between the knife and the food, significantly reducing friction and sticking. This allows you to make faster, more precise cuts and minimises the risk of damaging delicate ingredients. The reduced resistance also means less wrist fatigue during extended use – a crucial advantage for professional chefs and cooking enthusiasts alike.

Professional Quality with Long-Lasting Durability

This Tojiro knife is made from premium-grade steel that retains its edge for a long time and can be resharpened repeatedly. With proper care, the knife can last for many years, making it a worthwhile investment for your kitchen. Hand-washing and careful storage will ensure the knife retains its functionality and sharpness. Please note that the knife is not dishwasher safe, as this can damage both the edge and the handle.

Technical Specifications

The knife has a total length of 18 cm and features a perforated blade that makes it particularly suitable for working with sticky ingredients. The ergonomic handle provides a secure grip and good balance during use. Like all quality knives, this Tojiro knife should only be washed by hand to preserve its quality and sharpness.

With the Tojiro Chef's Knife you get:

• An 18 cm perforated blade that reduces food from sticking
• High cutting precision and reduced strain during prolonged use
• Durable quality that can be resharpened multiple times

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently Asked Questions

How do I best maintain my Tojiro knife?
Always wash the knife by hand with mild soapy water and dry it thoroughly after use. Store it in a knife block or with a blade guard to protect the edge.

How often should I sharpen my chef's knife?
This depends on frequency of use, but it is generally recommended to have the knife professionally sharpened 1–2 times a year, and to use a honing steel regularly to maintain the edge.

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