Tojiro Gai Chef's Knife, 18 cm

Tojiro Gai Chef's Knife – Precision in 37 Layers of Damascus Steel

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

Ideal for finer cutting of vegetables, meat, and fish, where precision and control are crucial to the finished result on the plate.

Japanese Knife Technology for Your Kitchen

The 37-layer damascus blade is not only visually striking with its distinctive pattern, but also lends the knife extra strength and sharpness. The VG10 steel core retains its edge longer than standard knives, meaning less need for frequent sharpening. The moderate 180 mm size makes the knife versatile and easier to handle than larger models, particularly for detailed cutting work.

Balanced Design for Daily Use

With an overall length of 305 mm and a weight of just 170 g, the knife sits perfectly in the hand. The name "Gai", meaning "armour" in Japanese, refers to the handle's durability. The Linen Mikarta handle is resistant to moisture and provides a secure grip even with wet hands. The carefully considered balance between blade and handle reduces wrist fatigue during extended use.

Technical Specifications

The knife is manufactured with a double bevel grind, 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 efficient cutting, yet manoeuvrable enough for precision work. The overall weight of 170 g makes the knife comfortable to work with, even during prolonged 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 Mikarta handle that provides a secure grip under all conditions
• Balanced design weighing just 170 g to reduce fatigue during use

You are always welcome to contact our customer service at web@hwl.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 afterwards. Avoid the dishwasher, as it can damage both the edge and the handle. Only use the knife on wooden or plastic chopping 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 frequency of use, but VG10 steel retains its edge longer than traditional knives.

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