Tojiro Basic Santoku 170 mm

Tojiro Basic Santoku 170 mm – versatile Japanese knife

The Tojiro Basic Santoku 170 mm is a traditional Japanese kitchen knife with a versatile blade designed for meat, fish, and vegetables alike. Weighing just 130 grams, the knife sits comfortably in the hand and provides good balance during use. This santoku knife combines Japanese knife tradition with functional design for everyday use.

Ideal for finer cutting tasks in the kitchen where precision and control are essential to achieving the right result.

The many uses of a santoku knife

The santoku knife was developed as a multi-purpose tool for the kitchen. The wide blade provides good contact with the chopping board during cutting, ensuring precise cuts. The knife's shape makes it particularly well suited to slicing vegetables thinly, carving meat, or filleting fish. Unlike Western chef's knives, the santoku knife typically features a wider blade with a straighter edge, enabling a more vertical cutting technique.

Tojiro quality for everyday use

Tojiro is known for producing knives with excellent sharpness and durability. The Basic series offers this quality in an affordable version aimed at both home cooks and professionals. The relatively light weight of 130 grams reduces wrist strain during extended use. This makes the knife particularly well suited to precision work where you need to cut many ingredients into uniform pieces.

Technical specifications

This santoku knife has a blade length of 170 mm, providing a good balance between manoeuvrability and cutting surface. At 130 grams, the knife is lighter than many Western kitchen knives. The Tojiro Basic series is designed to deliver excellent functionality at a reasonable price, making it a great choice for both beginners and experienced chefs.

Benefits of the Tojiro Basic Santoku: - Versatile knife for meat, fish, and vegetables - Light weight (130 grams) reduces strain during extended use - Japanese knife design with a focus on precision and sharpness

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Frequently asked questions

How do I maintain my Tojiro santoku knife?
Wash the knife by hand with mild washing-up liquid and dry it thoroughly after use. Use a wooden or plastic chopping board and sharpen the knife regularly to maintain its edge.

What is the difference between a santoku knife and a standard chef's knife?
The santoku knife typically has a wider, shorter blade with less tip and a straighter edge. It is designed for a vertical cutting technique, whereas Western chef's knives are often used with a rocking motion.

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