Tojiro is one of the largest knife manufacturing companies in Japan. This company has two parts, one of which is the Atelier or artistic part where traditional methods of forging and producing knives are nurtured. They employ artists who work daily to improve techniques and designs, and the knives they produce are considered some of the best, if not the best, hand-forged knives in the world.

The VG10 steel used to make this series has ideal characteristics for making kitchen knives due to its hardness and resistance to wear and rust. Its hardness reaches 61HRC, and Toyro's artists really know how to get the best out of it. This steel is also very demanding to work by hand and only a few blacksmiths in the world can do this process properly. This Atelier series features 63 layers of damascus and a beautiful dark blacksmith finish that contrasts perfectly with the highly polished blade section.

Nakiri is the main knife when it comes to preparing vegetables. Its flat and thin blade comes into contact with the worktop with a large surface and easily passes through even the hardest vegetables. Nakiri is a shape specially designed and suitable for cutting vegetables, but it can also be used for cutting and preparing other foods in the kitchen.

The handle is made of exotic African ebony wood in an octagonal shape with a buffalo horn collar that is a work of art in its own right in terms of precision and beauty. The octagonal shape gives you a perfect grip so that the handle will not slip in your hand and will give you a pleasant feeling of security and balance.

Already after the first use, it can be concluded that Tojiro Atelier are the best hand-forged knives from Japan!

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. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

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 rind, pits...
-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".