Tojiro Handmade Aogami Rough Chef's Knife 21 cm Quince Handle

A knife - masterpiece of the Japanese company Tojiro. Handmade by experienced Japanese craftsmen, with the characteristic ideograms engraved on its blade, which are proof that in your hands you are holding an authentic Japanese traditional knife.

Its blade is made of Aogami steel and 21 layers of Damascus steel. Aogami steel is one of the best and hardest in the world. While the ergonomic & comfortable handle of the knife of the series is made of excellent quince wood for the best possible use. The two parts of this work of art are joined by a connecting collar from a real buffalo horn.

A valuable tool in the kitchen of even the most demanding chef and a beautiful handmade work of art, for your collection.

CAUTION: Aogami steel is high in carbon and is one of the sharpest metals for kitchen knives, but it is not stainless. Proper maintenance and avoiding the appearance of rust require very careful cleaning and drying after each use.

Features:

• Aogami blade and 21 layers of Damascus steel • Handmade, hammered craftmanship • Extremely high sharpness and toughness • Extremely durable, long lasting • Hand sharpened for excellent first use performance • Comfortable, quince wood handle • Authentic Japanese quality The chef's knife is every professional and amateur cook's favorite knife, and for a good reason. It has probably the most uses of any other knife in the kitchen, since you can use it to cut large portions, chop or cut from vegetables and fruits to meat and fish. Its wide and curved blade makes it ideal for fast cutting through the well-known motion. The thickness of the blade on the back is enough to give you the weight and power you need, and its length covers a wide range of daily tasks.

Aogami blade and 21 layers of Damascus steel The blade of Tojiro's handmade knife is made of Aogami steel and 21 layers of Damascus steel. This combination offers maximum durability, excellent sharpness and excellent performance that will satisfy even the most demanding user. Aogami steel is one of the oldest Japanese metals and is famous for its hardness and durability. The craftmanship of Damascus steel with 21 layers, is not only part of the impressive appearance of the knife, but also maximizes its sharpness. The blade has a unique appearance and the surface is made to emphasize the forged construction of the knife, giving a unique effect and character to the knife. The "waters" formed on the blade are individual on each knife, making it really 100% unique.

Comfortable quince wood handle

The first part of the knife you come in contact with is its handle. The handle of this handmade knife honors the tradition of Japanese cuisine and is made of quince wood, a hard and durable wood both in continuous and demanding use, as well as in contact with food and kitchen materials. The round handle makes the use of the knife comfortable and practical from every angle, giving you ergonomics and absolute control over use. The wooden handle made of quince has a simple look, fits harmoniously with the metal of the blade and ties with it with a collar of real buffalo horn. Made In Japan The Japanese tradition of knife making goes back many years, drawing on the techniques that have perfected the samurai knife making. Today, tradition is combined with the most up-to-date and innovative techniques of metal alloys and knife making. Tojiro is one of Japan's top five knife makers, combining the best of Japanese authenticity with modern technology.

Additional characteristics:

• Weight: 135 gr • Rockwell Hardness: HRC 62±1 • Backbone Thickness: 5 mm. • Overall length: 36 cm • Special gift box

Master of Blades recommends avoiding a dishwasher on any good knife. Hand washing in warm water and quick wiping is enough for any stainless knife. Whatever knife you use, it will eventually need to get sharpened to remain in high performance. Hard steel knives (high Rockwell) such as the Japanese and especially if they are sharpened on one side, it is recommended to sharpen exclusively with stone to achieve the best possible sharpening while protecting the blade of the knife to continue to have the highest possible performance.