Tojiro Pro Santoku Knife, 17 cm, Damascus, 63 Layers

Tojiro Pro Santoku Knife 17 cm – Precision in Every Cut

This Japanese santoku knife from the Tojiro Pro series delivers ultimate cutting precision with its 17 cm blade in damascus steel. With an exceptional hardness of 61–63 HrC and built from 63 layers of steel, you get a tool that combines sharpness, durability and balance in a class of its own. The knife was developed exclusively for H.W. Larsen and represents the pinnacle of Japanese knife craftsmanship.

Ideal for precision work with vegetables, fruit and smaller cuts of meat and fish, where the wide blade provides stability and control throughout every cutting motion.

Japanese precision with unrivalled sharpness

The santoku knife is specially designed for the chopping and gliding motion that characterises Japanese cooking. The 17 cm blade with its wide shape provides outstanding stability, which is particularly advantageous for precision work such as finely chopping onions. The damascus steel construction with 63 layers ensures not only a beautiful pattern but also an exceptional sharpness that lasts. At 61–63 HrC, this knife ranks among the hardest professional knives on the market.

Perfect balance between form and function

The Tojiro Pro series is developed for the professional chef and food enthusiast who refuses to compromise. The knife features an ECO handle that, together with the blade, creates a perfect weight distribution and balance. At 266 grams, the knife sits comfortably in the hand and gives you full control over your cutting work. The black handle complements the beautiful damascus pattern on the blade and underlines the knife's exclusive character. Every detail, from bolster to rivets, has been carefully designed so that the knife feels like a natural extension of your hand.

Technical specifications

Blade length: 17 cm (170 mm)
Weight: 266 grams
Hardness: 61–63 HrC
Steel type: Damascus, 63 layers
Handle: ECO, black
Series: Tojiro Pro

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 santoku knife?
Always wash the knife by hand and dry it immediately. Never use a dishwasher, as this will damage both the edge and the handle. Avoid cutting hard materials such as bone or frozen food.

How often does the knife need sharpening?
This depends on how frequently you use it, but even the finest knives require regular sharpening. H.W. Larsen offers professional sharpening with over 85 years of experience.

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