Chef's Knife - Damascus - 180mm - 170g

Tojiro Gai chef's knife - precision in 37 layers of damascus steel

This 180 mm Tojiro Gai chef's knife combines Japanese craftsmanship with everyday functionality. The knife features a 37-layer damascus blade with a VG10 steel core, ensuring sharpness and durability. The ergonomic Linen Micarta handle provides a secure grip during all types of cutting tasks.

Ideal for precise slicing of vegetables, meat, and fish, where accuracy and control are crucial for the final presentation on the plate.

Japanese knife technology for your kitchen

The 37-layer damascus blade is not only visually appealing with its distinctive pattern, but it also offers the knife enhanced strength and sharpness. The VG10 steel core retains sharpness longer than standard knives, meaning less frequent sharpening is required. The moderate size of 180 mm makes the knife versatile and easier to handle than larger models, especially for detailed cutting work.

Balanced design for everyday use

With an overall length of 305 mm and a weight of just 170 grams, the knife fits perfectly in your hand. The name "Gai," meaning "armor" in Japanese, refers to the durability of the handle. The Linen Micarta handle is resistant to moisture and provides a secure grip even with wet hands. The thoughtful balance between the blade and handle reduces wrist fatigue during prolonged use.

Technical specifications

The knife is crafted with double bevel grinding, making it suitable for both right- and left-handed users. The 180 mm blade length places it in the category of medium-sized chef's knives - large enough for effective cutting, yet maneuverable enough for precision work. The total weight of 170 grams makes the knife easy to work with, even during extended cooking sessions.

Key benefits of the Tojiro Gai chef's knife:

• 37-layer damascus blade with VG10 steel core for long-lasting sharpness
• Durable Linen Micarta handle that ensures a good grip under all conditions
• Balanced design weighing only 170 grams for less fatigue during use

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 Gai knife?
Always wash the knife by hand and dry it immediately afterward. Avoid the dishwasher, as it can damage both the blade and the handle. Only use the knife on wooden or plastic cutting boards.

Can the knife be sharpened, and how often is it necessary?
Yes, the knife can be sharpened many times. The sharpening interval depends on usage frequency, but VG10 steel maintains sharpness longer than traditional knives.

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