Tojiro Pro Chef's Knife, 21 cm, SERRATED, 63 Layers

Chef's Knife 21 cm with Damascus 63-Layer Steel for Precise Cutting

This Tojiro Pro chef's knife with a 21 cm serrated edge combines Japanese craftsmanship with modern knife technology. The blade consists of 63 layers of damascus steel, providing an exceptional balance between hardness and flexibility. With a hardness of 61–63 HRC and its distinctive serrated edge, the knife is designed for precise cutting of food.

Ideal for professional chefs and food enthusiasts who want precision when cutting meat, fish and vegetables, where a traditional smooth blade may struggle to grip.

World-class Japanese knife craftsmanship

Tojiro Pro knives are made according to ancient Japanese traditions, where the damascus technique was originally developed in the 4th century for sword blades. This technique ensures a knife that is both extremely sharp and possesses the necessary flexibility. The 63 steel layers are forged together with the addition of cobalt, tungsten and nickel, giving the knife its characteristic pattern and outstanding properties. The serrated edge also provides a better grip on foods with a tough surface.

Handling and care

This Japanese quality knife requires careful handling. The hard steel produces a fantastic sharpness but also means the knife must be treated with respect. Avoid hard surfaces such as bone or frozen food, as these can damage the edge. The knife must not go in the dishwasher; it should be washed by hand and dried thoroughly after use. The ergonomic ECO handle ensures the knife sits comfortably in the hand, even during extended use.

Technical specifications

The Tojiro Pro chef's knife has a blade length of 210 mm with a serrated edge, making it particularly well suited to cutting foods with a tough surface. It weighs 290 grams, providing excellent balance. The knife is made from damascus steel in 63 layers with a hardness of 61–63 HRC, and features a comfortable ECO handle.

Advantages of the Tojiro Pro chef's knife:

• Damascus steel in 63 layers provides both hardness and flexibility
• Serrated edge for a better grip on foods with a tough surface
• Made according to traditional Japanese knife craftsmanship

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

Frequently asked questions

How do I care for my Tojiro chef's knife?
Always wash the knife by hand, dry it thoroughly after use, and use an appropriate sharpening tool to maintain the edge. Avoid contact with hard surfaces.

What does a "serrated edge" mean on a chef's knife?
A serrated edge features small teeth along the blade's cutting edge, which provide a better grip on foods with a tough surface, such as tomatoes or bread.

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