The Tojiro Zen series represents an authentic version of traditional Japanese knives, just as knives have been made in Japan for centuries. The blade of these knives is identical to the DP series, but the handle is significantly different.

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.

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 traditional Japanese style from magnolia wood. The collar of the handle, that is. the part where the blade and the handle join is made of polypropylene resin to make it extra strong.

The Zen series is an ideal option for professional and hobbyist chefs, and because of the good ratio of price, quality and appearance, customers choose knives from this series as gifts.

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".