The meat knife is ideal for cutting large pieces of meat, such as roasts or cold cuts, into thin slices. Its thin blade, combined with its low height, provides better precision in cutting, while its length ensures that you can easily and accurately cut even large slices with just one motion.
Meat knife
Blade Material
Based on the ultimate sharpness, the blade of the Tojiro DP satisfies even the most demanding. Having over 5 processes for the construction of the knife blade and its sharpening, Tojiro craftsmen spend a lot of time to achieve the best possible result. The core of the knife is made of VG10 and is covered by two layers of soft stainless steel with 13% chromium content for easier sharpening and better protection of the knife.
The hardness level is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
Durable & comfortable handle
The handles of Tojiro's DP knives are made of reinforced laminate material for maximum usability, practicality, and durability of the knife, in order to satisfy even the most demanding professional. The material of the handles is not only environmentally friendly but also resistant to contraction and alteration over time.
The design of the handle with 3 rivets made of stainless steel that connect the parts is based on strengthening resistance and creating a reliable knife.
Cutting Surface
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Cleaning
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from the edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
Sharpening
No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.
It is also advisable to sharpen your knives with a professional occasionally, to fix any possible damage to the blade's edge and to maintain sharpness.
- Product Number
- F-826
- Type
- Meat
- Material
- Stainless Steel
- Japanese
- No
- Professional Series
- Yes
- Household Use
- No
- Pieces
- 1 pcs
- Blade Length
- 21 cm
- Colour
- Black
- with Non-Stick Coating
- No
- Dishwasher safe
- No
- For Left-Handed Players
- No
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.