Best To Use
A hand-forged Tojiro Micarta 270mm (10.6") bread knife with a slightly more compact handle and a little longer blade (270 mm) is an indispensable tool for either professional chefs or passionate home cooks (sourdough enthusiasts, raise your hands!).
First-class VG-10 steel reaches a hardness of 60-61 HRC and is clad in 2 layers of softer, rust-resistant steel. The blade is extremely sharp and resistant to external factors.
The knife saws through soft bread without much pressure and glides effortlessly also through hard crusts. It is also suitable for slicing a roast or any large piece of meat, as well as cakes, sushi rolls, tomatoes etc.
Specifications:
| Blade shape: | Serrated knife |
| Steel type: | VG-10 |
| Hardness (HRC scale): | 60-61 |
| Overall length: | 385mm (15.2") |
| Blade length: | 270mm (10.6") |
|
Blade height:
|
40mm (1.6") |
| Spine thickness: | 1.9mm (0.07") |
| Weight: | 170g (5.9 oz) |
| Handle length: | 115mm (4.5") |
| Handle type / wood: |
Japanese / Micarta |
| Blacksmith: |
Tojiro |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.