Tojiro DP Chef's Knife, 18 cm, 3 layers

Tojiro DP Carving Knife - Sharpness That Lasts

This 270 mm carving knife from the Tojiro DP series combines extreme sharpness with durability. With a laminated blade made of 3 layers of steel and a hardness of 60 HrC, you get a professional tool that ensures precise cuts. The handle is made from environmentally friendly ECO-Wood materials, providing a secure grip during use.

Ideal for precise slicing of roasts, hams, poultry, and other larger cuts of meat, where clean cuts are crucial for both presentation and texture.

Japanese Precision in Every Detail

The core of this knife features the patented Decarburization Prevention technique that Tojiro uses to maintain maximum carbon content in the steel during the manufacturing process. This results in an exceptional hardness of 60 HrC, giving the blade outstanding sharpness and the ability to hold its edge longer. The three layers of steel also protect the hard core from damage and make the knife more resilient in everyday use.

Eco-Friendly Design with Optimal Balance

The handle is made from ECO-Wood, which consists of compressed wood fibers from recycled wood. This material is not only environmentally friendly but also incredibly stable - it retains its shape and stays securely around the rivets even after prolonged use. Tojiro has carefully balanced the relationship between the blade and handle, ensuring the knife fits perfectly in the hand with a balance that minimizes fatigue during extended use.

Technical Specifications

With a blade length of 270 mm, this carving knife is perfect for precise cuts in larger pieces of meat. The black color of the handle gives it an elegant, professional appearance. The knife is constructed with 3 layers of steel, with the middle layer having a hardness of 60 HrC, placing it among the hardest knives on the market. Please note that this high hardness requires careful use - avoid hard items like bones and dropping it on the floor.

Remember to:

• Always hand wash the knife - the dishwasher damages both the edge and the handle
• Thoroughly dry the knife after use to maintain the quality of the steel
• Even the best knives require regular sharpening to maintain optimal sharpness

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

FAQ

How often should I sharpen my Tojiro DP carving knife?
It depends on the intensity of use, but professional sharpening is recommended 1-2 times a year with normal use. Daily maintenance with a honing steel extends the time between sharpenings.

Can I use the knife for frozen food?
No, it is not recommended. The hard steel (60 HrC) can be damaged when in contact with frozen foods. Always allow the food to thaw before cutting.

AI has assisted with the text, and therefore errors are possible.