Tojiro Pro Chef's Knife, 27 cm, Damascus, 63 Layers

Tojiro Pro Chef's Knife – Sharp Precision with 63 Layers of Damascus Steel

This 27 cm chef's knife from the Tojiro Pro series combines Japanese knife tradition with modern technology. With a 63-layer damascus steel blade and an exceptional hardness of 61–63 HrC, you get a precision tool that holds its edge for a long time and gives you optimal control in the kitchen. The ergonomic black ECO handle ensures a secure grip and excellent balance during use.

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

Japanese precision tool with exceptional durability

The 27 cm blade with 63 layers of damascus steel gives the knife a unique combination of sharpness, strength and flexibility. The high hardness of 61–63 HrC means the edge retains its sharpness longer than ordinary knives, reducing the need for frequent sharpening. The black ECO handle is carefully balanced against the blade, resulting in a knife with perfect weight distribution that sits naturally in the hand and minimises strain during intensive use.

Precise cuts that elevate your dishes

With this Tojiro Pro chef's knife you achieve cuts of the highest quality, which directly affects the texture, cooking time and visual presentation of your food. At 380 grams, the knife has enough weight to cut efficiently through ingredients, whilst still being light enough to handle with precision over extended periods. The damascus surface reduces resistance during cutting, preventing ingredients from sticking to the blade – a crucial factor 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: Damascus, 63 layers
Handle: ECO, black
Care: Not dishwasher safe

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 Pro chef's knife?
Always wash the knife by hand with mild soapy water and dry it immediately. Never use a dishwasher, as this can damage both the edge and the handle.

How often does the knife need sharpening?
This depends on the intensity of use, 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 sharpened professionally.

AI has contributed to this text and we therefore reserve the right to correct any errors.