Tojiro Classic Chef's Knife

A Japanese chef’s knife (gyuto) that can be used for the vast majority of food prep; available with an 18cm or 21cm blade.

---DETAILS--- Since 1953, Tojiro has produced high-quality cutlery in Tsubame-sanjo, a craft centre in Japan specialising in metallurgy. They were one of the first Japanese companies to prove stainless steel knives could be just as effective as carbon steel for culinary use, and their passion for melding traditional Japanese techniques with modern industrial technology has won them multiple international design awards. The Tojiro Classic range features stamped blades with a core of hard VG10 steel (58±1 on the Rockwell Scale), clad with softer stainless steel. This double-sided chef’s knife, also known as a gyuto knife, is thinner and more flexible than more traditional forged blades, with a curved blade that’s well-suited to rock chopping (where the top of the blade stays on the chopping board). It can be used for a wide variety of kitchen prep, be it meat, fish or vegetables. The riveted Western-style handle, made from ultra-durable resin composite, is ergonomic for a comfortable grip. The knife’s full-tang construction enhances blade-to-handle balance and sturdiness. It is built to withstand many years of regular use in home and restaurant kitchens.

As with all Japanese knives, they must be used with care – make sure to avoid tough impact with bones and frozen food. For more on Japanese knife care, read our guide .

---BENEFITS--- 'Tojiro Classic knives combine harder, thinner Japanese blades with classic Western-style handles to excellent effect. After lots of testing, we’re confident they are the best-quality Japanese blades you can find at the most affordable price point.'