Tojiro DP Carving Knife, 27 cm, 3 Layers

Tojiro DP Carving Knife – Sharpness That Lasts

This 270 mm carving knife from the Tojiro DP series combines extreme sharpness with durability. With a laminated blade built from 3 layers of steel and a hardness of 60 HrC, you get a professional tool that ensures precise, clean cuts. The handle is made from 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 slices are essential for both presentation and texture.

Japanese Precision in Every Detail

At the heart of this knife is the patented Decarburization Prevention technique that Tojiro uses to preserve the 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 the ability to hold its edge for longer. The three layers of steel simultaneously protect the hard core from damage and make the knife more resilient in everyday use.

Stable Handle with Optimal Balance

The handle is made from ECO-Wood, which consists of compressed wood fibres. This material is incredibly stable – it retains its shape and remains firmly secured around the rivets even after prolonged use. Tojiro has carefully balanced the relationship between blade and handle, so the knife sits perfectly in the hand with a balance that minimises fatigue during extended use.

Technical Specifications

With a blade length of 270 mm, this carving knife is perfect for making precise cuts in larger pieces of meat. The black handle gives the knife an elegant, professional appearance. The knife is built 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 use – avoid hard materials such as bone and dropping the knife on the floor.

Please remember to:

• Always wash the knife by hand – dishwashers will damage both the edge and the handle
• Dry the knife thoroughly after use to preserve the quality of the steel
• Even the finest knives require regular sharpening to maintain optimal sharpness

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

Frequently Asked Questions

How often should I sharpen my Tojiro DP carving knife?
This depends on the intensity of use, but professional sharpening is recommended 1–2 times a year under normal use. Daily maintenance with a honing steel will extend the time between sharpenings.

Can I use the knife on frozen food?
No, this is not recommended. The hard steel (60 HrC) can be damaged by contact with frozen food. Always allow food to thaw before carving.

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