Chef's Knife - Perforated Blade - 18cm

Tojiro Chef's Knife 18 cm - Perforated blade for reduced sticking

The Tojiro Chef's Knife features an 18 cm long perforated blade, making it an essential tool for professional kitchens. The specially designed holes in the blade reduce friction during cutting, making it particularly suitable for sticky ingredients. Its sharp blade and ergonomic design ensure precise slicing while minimizing strain during extended use.

Ideal for precision cutting of fish, meat, and vegetables, where ingredients tend to stick to the blade.

Perforated blade for improved cutting flow

The holes in the blade create less contact area between the knife and the food, significantly reducing friction and sticking. This allows for quicker, more precise cuts and minimizes the risk of damaging delicate ingredients. The reduced resistance also means less wrist fatigue during prolonged use—a crucial advantage for professional chefs and food enthusiasts alike.

Professional quality with long-lasting durability

This Tojiro knife is crafted from premium steel that stays sharp for a long time and can be honed repeatedly. With proper maintenance, the knife can last for many years, making it a valuable investment for your kitchen. Hand washing and careful storage ensure that the knife retains its functionality and sharpness. Please note that the knife is not dishwasher safe, as this may damage both the blade and the handle.

Technical specifications

The knife has an overall length of 18 cm and features a perforated blade, making it particularly suitable for working with sticky ingredients. The ergonomic handle provides a secure grip and good balance during use. Like all quality knives, this Tojiro knife should only be hand washed to maintain its quality and sharpness.

With the Tojiro Chef's Knife, you get:

• An 18 cm perforated blade that reduces food sticking
• High cutting precision with less strain during prolonged use
• Durable quality that can be honed repeatedly

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

FAQ

How do I best maintain my Tojiro knife?
Always hand wash the knife with mild soapy water and dry it thoroughly after use. Store it in a knife block or with a blade protector to safeguard the edge.

How often should I sharpen my chef's knife?
It depends on how frequently you use it, but generally, it is recommended to have the knife professionally sharpened 1-2 times a year and to regularly use a honing steel to maintain the edge.

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