Chef's Knife - Damask - Black - 270mm - 63 Layers - 61-63 HrC

Tojiro Pro Chef's Knife - Sharp precision with 63 layers of damask steel

This 27 cm chef's knife from the Tojiro Pro series combines Japanese knife tradition with modern technology. Featuring a 63-layer damask steel blade and an exceptional hardness of 61-63 HrC, you get a precision tool that maintains sharpness for a long time and offers optimal control in the kitchen. The ergonomic black ECO handle ensures a comfortable grip and balance during use.

Ideal for professional chefs and food enthusiasts who demand the best from their kitchen tools for everything from fine cuts to everyday cooking.

Japanese precision tool with exceptional durability

The 27 cm blade made of 63-layer damask steel provides the knife with a unique combination of sharpness, strength, and flexibility. The high hardness rating of 61-63 HrC means that the edge retains its sharpness longer than standard knives, reducing the need for frequent sharpening. The black ECO handle is carefully balanced in relation to the blade, giving you a knife with perfect weight distribution that feels natural in your hand and minimizes strain during intensive use.

Precise cuts that elevate your dishes

With this Tojiro Pro chef's knife, you achieve top-quality cuts, which directly influence the texture, cooking time, and visual presentation of your food. Weighing 380 grams, the knife has enough heft to cut efficiently through ingredients while still being light enough for precise handling over extended periods. The damask surface reduces resistance during cutting, ensuring that ingredients do not stick to the blade—an essential feature when working with precision cuts of meat, fish, or vegetables.

Technical specifications

Blade length: 270 mm
Weight: 380 grams
Hardness: 61-63 HrC
Steel type: Damask, 63 layers
Handle: ECO, black
Maintenance: Not dishwasher safe

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

Frequently asked questions

How do I maintain my Tojiro Pro chef's knife?
Always wash the knife by hand with mild soapy water and dry it immediately after. Never use a dishwasher, as it can damage both the blade and the handle.

How often should the knife be sharpened?
It depends on usage intensity, but thanks to the high hardness of 61-63 HrC, the edge stays sharp longer than standard knives. Use a fine whetstone or have it professionally sharpened.

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