Tojiro Knives

12 products

Elevate your kitchen with the precision and craftsmanship of Tojiro Japanese knives. This renowned brand offers a diverse range of professional-grade knives forged from premium Japanese steel using traditional methods. From the versatile gyuto chef's knife to specialised blades like the nakiri vegetable knife and long sujihiki slicing knife - Tojiro has the perfect knife for every cutting task.

Their collections cater to both home cooks and professional chefs, with options tailored for different skill levels and budgets. Invest in these meticulously crafted Japanese knives renowned for their sharpness, edge retention, and durability. Experience the difference of authentic Japanese knife-making with the trusted Tojiro brand.

Tojiro Knives | Got A Question? Get Your Answer!

What types of Tojiro Japanese knives are available?

The Tojiro collection includes a wide range of knives, including chef's knives, santoku knives, paring knives, bread knives, and more. Each knife is designed for specific culinary tasks, allowing you to find the perfect tool for your cooking needs.

How do I care for my Tojiro knife?

To maintain the performance of your Tojiro knife, it's important to hand-wash it and dry it immediately after use. Avoid putting it in the dishwasher, as the high heat and harsh detergents can damage the blade. Regularly honing the knife with a sharpening steel or stone will also help keep the edge razor-sharp.

Are Tojiro knives dishwasher safe?

No, it's recommended to hand-wash Tojiro knives to preserve the quality and longevity of the blade. Dishwashers can be harsh on the delicate steel and potentially cause damage over time.

Are Tojiro knives suitable for left-handed users?

Yes, Tojiro knives are designed to be ambidextrous, making them a great choice for both right-handed and left-handed cooks.

How do I sharpen my Tojiro knife?

Tojiro knives can be sharpened using a whetstone or electric sharpener designed for Japanese-style blades. It's important to follow the proper sharpening techniques to maintain the knife's unique edge and avoid damaging the blade.