The Tojiro Hammered series of knives represents a combination of tradition and modern steel processing techniques.
This series is characterized by a black forging finish that is very difficult to achieve on stainless steels, then hammer marks and a coating of edible varnish that is responsible for initially preserving the steel from rusting.

Gyuto is one of the most popular shapes, and the 210mm blade is the standard size that will suit most users. Gyuto in Japanese means: "cow sword" and is the same as a chef's knife in French cuisine. It is considered one of the most universal types of knives, and is used for all jobs in the kitchen. It is particularly suitable for cutting boneless meat and fish.

The blade consists of 3 layers of steel. A hard core of VG-10 steel, and outer layers made of stainless steel, refined with the "Tsuchime" and "Kurouchi" techniques. This softer steel protects the hard core layer, resulting in a compact blade with high strength and long-lasting sharpness.

The handle is made of Japanese magnolia wood, which is extremely resistant to water, and the collar at the junction of the blade and the handle is made of polypropylene resin.

After repeated use and regular washing, the outer lacquered layer will slowly come off and reveal the final look of this beautiful blade.

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".