Chef's Knife with VG10 Steel Black 21cm

Tojiro Hammered Chef's Knife - Precision in Professional Quality

This Tojiro Hammered Chef's Knife with a blade length of 21 cm combines traditional Japanese craftsmanship with modern technology. Made from VG10 steel in a 3-layer construction, it ensures both durability and sharpness. The beautifully crafted light-colored wooden handle provides a good grip, while the black upper section adds an elegant touch.

Ideal for professional kitchens and culinary enthusiasts who appreciate precision when slicing meat, fish, and vegetables.

Japanese precision steel for optimal sharpness

The core of VG10 steel in this chef's knife is renowned for its exceptional hardness and ability to maintain a sharp edge for a long time. The three layers of steel protect the core while providing strength and balance to the knife. The distinctive hammered surface of the blade reduces friction and prevents food from sticking during use, making precise cuts easier and more controlled.

Comfort and control in busy kitchens

The ergonomic wooden handle ensures a secure grip even during intensive cutting tasks. The knife's balance between the blade and handle is carefully calibrated to reduce wrist strain during extended use. The black upper section not only adds a stylish design but also helps protect the junction between the blade and handle—an area often subjected to wear in professional kitchens.

Maintaining your Tojiro Hammered

To preserve the knife's quality and sharp edge for as long as possible, it is recommended to wash the knife by hand immediately after use. It is not dishwasher safe, as both the edge and wooden handle can be damaged. Dry the knife thoroughly after washing and store it protected. Regular honing will keep the knife in top shape and ensure continued precision in your cuts.

With the Tojiro Hammered Chef's Knife, you get:

• Japanese VG10 steel in a 3-layer construction for superior sharpness
• Ergonomic wooden handle for a comfortable grip and control
• Hammered surface that reduces friction while cutting

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

Frequently Asked Questions

How do I best maintain my Tojiro Hammered Chef's Knife?
Always wash the knife by hand with mild soapy water, dry it thoroughly after use, and store it protected. Avoid the dishwasher, as it can damage both the edge and the wooden handle.

How often should I hone my chef's knife?
It depends on usage intensity, but professional chefs recommend maintaining the edge with a honing steel weekly and more thorough sharpening every 2-3 months with daily use.

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