Light, easy to handle, perfect blade thickness and excellent household knives with a very good price-quality ratio, is a short description of the new Tojiro Basic series of knives.

The Tojiro Basic set is a combination of two universal knives, "Gyuto" and "Petty", without which it is impossible to perform everyday kitchen tasks. Whether it is complex or simple operations, these two knives will certainly be your favorite "helpers". The superior VG10 steel with a hardness of 61 HRC promises impeccable cutting quality and is distinguished from other knives by its simple aesthetic appearance.

Gyuto shape serves us as the most universal knife in the kitchen. It is an excellent choice for the first Japanese knife, and with it we can perform almost all tasks in the kitchen, from the smallest ones like chopping garlic to cutting large pieces of meat or fish.
The Petty is often one of the most useful knives. Finer and more delicate tasks in the kitchen often require a smaller and therefore more precise knife. The perfect length of 130mm is ideal for working both in the hands and on the board.

This set can also be a wonderful gift for all knife and culinary lovers both professional and amateur as it covers almost all the needs of a chef.

The handle is made in European style from pakka wood, it is waterproof and the shape of the handle is such that it fits naturally in the hand. Extremely hygienic handle secured with 3 steel rivets.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".