Tojiro Knives

What makes the Tojiro knife unique compared to other brands?

Knives like the Tojiro brand are crafted using traditional Japanese techniques and feature premium Japanese steel, known for exceptional sharpness, durability, and edge retention.

Which Tojiro knife is best for everyday kitchen tasks?

The Tojiro Gyuto chef's knife is highly versatile and perfect for a range of everyday kitchen tasks, making it a great choice for both home cooks and professionals.

How should I care for my Tojiro knife to maintain its best condition?

Hand wash your Tojiro knife with gentle dish soap and water, dry it immediately, and store it in a dry place. Use a sharpening stone to maintain the edge.

Can I use a Tojiro knife for cutting bones or frozen foods?

Tojiro knives are designed for precision cutting and are not suitable for chopping bones or slicing through frozen foods, as this can damage the blade.

What is the difference between the Tojiro Gyuto chef's knife and the Sujihiki slicing knife?

The Gyuto chef's knife is an all-purpose knife with a curved blade great for chopping, slicing and mincing, while the Sujihiki is a specialty knife with a longer, thinner blade designed for the soul purpose of long precision  slicing cuts of meats and fish.

Are there any Tojiro knives specifically designed for professional chefs?

Yes, Tojiro blades are found across the world in professional kitchens. You can also find a wide selection of specialised blades like the Deba and Yanagiba, which are perfect for precise fish and meat preparations.

What is the handle material of Tojiro knives?

Tojiro knives typically feature handles made from durable materials like magnolia wood that has been stabilized in resin for a practical long lasting and water-resistant grip. 

How often should I sharpen my Tojiro knife?

The frequency of sharpening depends on usage, but generally, it's good to sharpen your knife every few months to maintain optimal performance.

How do I sharpen my knives using honing steel?

To sharpen a knife using a honing steel, hold the knife at a 15-20 degree angle and slide it down the steel from the heel to the tip 5-10 times on each side. This method straightens the blade rather than sharpening it, maintaining its edge for smoother cutting.

What type of honing steel should I use for my knives?

For most kitchen knives, ceramic or diamond-coated steel is recommended because they are harder than standard steel and can realign the blade more effectively.