What's included
All-purpose Japanese chef's knife.
This double-sided chef’s knife, also known as a gyuto knife, is thinner and more flexible than more traditional forged blades, with a curved blade that’s well-suited to rock chopping (where the top of the blade stays on the chopping board). It can be used for a wide variety of kitchen prep, be it meat, fish or vegetables.
Product Details
Since 1953, Tojiro has produced high-quality cutlery in Tsubame-sanjo, a craft centre in Japan specialising in metallurgy. They were one of the first Japanese companies to prove stainless steel knives could be just as effective as carbon steel for culinary use, and their passion for melding traditional Japanese techniques with modern industrial technology has won them multiple international design awards. The Tojiro Classic range features stamped blades with a core of hard VG10 steel (58±1 on the Rockwell Scale), clad with softer stainless steel. These double-sided blades are thinner and more flexible than more traditional forged blades. The riveted Western-style handles, made from ultra-durable resin composite, are ergonomic for a comfortable grip. The knives' full-tang construction enhances blade-to-handle balance and sturdiness. They are built to withstand many years of regular use in home and restaurant kitchens. The Tojiro Classic 3-Piece Knife Set includes a 21cm chef's knife, a 15cm utility knife, and a 9cm paring knife packaged in a wooden gift box.
As with all Japanese knives, they must be used with care – make sure to avoid tough impact with bones and frozen food. For more on Japanese knife care, read our guide here.
Why we love it
'A terrific set of Japanese knives that cover every kitchen prep task. After lots of testing, we've found they are the best-quality Japanese knives available at the most affordable price point.'
Bundle
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Specifications & Care
| Care | Hand wash only with a soft sponge and dry before storing |
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| Country of Origin | Japan |
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About The Brand
Tojiro
Established in 1953, Tojiro pioneered the use of stainless steel culinary knives in Japan (which were considered sub-par to carbon steel at the time). In addition to sharpness, their designs incorporate comfort and durability – the result of the way they have combined ancient Japanese metalworking traditions with modern machinery.
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