Japanese Chef Tojiro Western knife 180 mm (F-312)

The chef’s knife is used for most work in the kitchen: cutting vegetables, root vegetables, semi-finished products, butchery of meat, fish and poultry. This is a universal assistant in creating dishes that become the hallmark of professionals.

The Tojiro Western Knife Japanese Kitchen Knife is a great kitchen tool created from the legendary VG-10 steel, which has become famous worldwide for its unmatched durability and cutting qualities. Takefu has developed a 61 HRC metal quenching quality standard that has become the benchmark for firing tools. The knife is fully protected from corrosion and reinforced with additional metal resistance plates. The sharpening of the line is symmetrical and fine, allowing you to cut products easily and quickly.

You can buy a set of good Tojiro kitchen knives from this line not only for specialized use, but also for home use. Western Knife knives are used by professional chefs around the world. The mango is literally fused by hand, and the cooking process becomes a simple and interesting activity. A good advantage for such a tool is an affordable price.

Japanese Tojiro Western Chef Knife (F-312)
Special for: cutting, chopping, as well as for cutting meats, fish, fruits and vegetables.

Specification

1. Type: 18cm Chef Knife
2. Blade Material: VG10 Damascus Steel 3 Layers
3. Material of the handle: «ECO Wood»
4. Net weight: 159 g
5. Hardness: 60 ± 1 HRC

Cobalt alloy DP steel is manufactured by the low temperature gas reduction method which removes impurities and the layers are sandwiched. Before, when multilayer materials were made by forging welding, decarbonization used to be a big problem because it affected the hardness of the material. However, we were finally able to solve this problem using the DP (Decarbonization Prevention) method and we have achieved a final product that is easy to care for and perfectly sharpened. These knives have been receiving the best reviews from the most demanding professional chefs for half a century.

Recommendations for use and maintenance
This is a high-end chef’s knife and requires minimal care:

– Do not cut frozen food or bones
– wash your knife with warm water and a soft sponge. If necessary use neutral detergent
– Dry the knife completely with a soft cloth
– Never wash it in the dishwasher!
– Stores the knife so that the blade is well protected and prevents shocks against other knives or hard surfaces that could damage the edge or blade
– Keep your knife sharp using high quality sharpening stones and with the right grit
– Children should not use this knife