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

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.

VG10 steel has the perfect characteristics required for making kitchen knives. With advanced processing technology and many years of experience, the Tojiro company manages to extract the maximum potential from it, so these knives keep their sharpness for an incredibly long time and can be easily sharpened again.

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. Very 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".