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, "Santoku" 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.

Santoku translates to three virtues, which refers to his ability to process meat, fish and vegetables. This knife shape is the ultimate choice for households but is also preferred by professionals who don't like too long blades.
Petty is usually 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. 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".