Chef's Knife with Laminated Steel Black Size 18cm - 60HrC - ECO 250g

Tojiro DP Slicing Knife - Sharpness That Lasts

This 270 mm slicing knife from the Tojiro DP series combines extreme sharpness with durability. Featuring a laminated blade constructed from 3 layers of steel and a hardness of 60 HrC, you will have a professional tool that ensures precise cuts. The handle is made from eco-friendly ECO-Wood materials, providing a secure grip during use.

Ideal for precise slicing of roasts, hams, poultry, and other larger cuts of meat where clean cuts are crucial for both presentation and texture.

Japanese precision in every detail

The core of this knife features Tojiro's patented Decarburization Prevention technique, which preserves maximum carbon content in the steel during the manufacturing process. This results in an exceptional hardness of 60 HrC, giving the blade outstanding sharpness and a longer-lasting edge. The three layers of steel also protect the hard core from damage, making the knife more resilient for everyday use.

Eco-friendly design with optimal balance

The handle is made from ECO-Wood, which consists of compressed wood fibers from recycled wood. This material is not only environmentally friendly but also incredibly stable—retaining its shape and securely holding around the rivets even after prolonged use. Tojiro has carefully balanced the relationship between the blade and handle, ensuring the knife fits comfortably in hand with a balance that minimizes fatigue during extended use.

Technical specifications

With a blade length of 270 mm, this slicing knife is perfect for precise cuts in larger pieces of meat. The black color of the handle gives it an elegant, professional appearance. The knife is constructed with 3 layers of steel, with the middle layer having a hardness of 60 HrC, placing it among the hardest knives on the market. Please note that this high hardness requires careful handling—avoid hard items like bones and dropping it on the floor.

Remember to:

• Always hand wash the knife - dishwashers can damage both the edge and the handle
• Thoroughly dry the knife after use to maintain the steel's quality
• Even the best knives require regular sharpening to retain optimal sharpness

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

FAQ

How often should I sharpen my Tojiro DP slicing knife?
It depends on usage intensity, but professional sharpening is recommended 1-2 times a year under normal use. Daily maintenance with a honing rod extends the time between sharpenings.

Can I use the knife for frozen food?
No, it is not recommended. The hard steel (60 HrC) can be damaged when in contact with frozen foods. Always allow food to thaw before slicing.

AI has assisted with the text, and therefore, errors may be present.