Tojiro ZEN Knife Set
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Tojiro ZEN knife set includes 3 knives from Tojiro's Zen line of knives. An affordable way to get three matching knives that will very likely cover all your cutting needs. A 210mm (8.3") gyuto will be your go-to multi-purpose knife for most cutting tasks, a smaller 130mm (5.1") petty knife will cover all the smaller tasks on and off the cutting board, and a shorter, 90mm (3.5") paring knife for all those in-hand tasks (peeling, carving, trimming). The knives are safely stored in a decorative black knife box.
All three knives are made of the proven VG-10 steel with the hardness of 61 HRC. The outer two layers of softer stainless steel form a "shinogi' line along the entire edge of the blade. Shinogi line represents the border between the harder, inner VG-10 steel and the outer layer of softer steel.
The blade extends into a traditional Japanese round Wa handle made of the common wood for Japanese handles - magnolia wood - with a black plastic ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for right-handed users.
Dimensions (blade length x blade width x thickness / weight):
Gyuto: 210mm (8.3") x 44mm (1.7") x 1.8mm (0.07") / 190g (6.7 oz)
Petty: 130mm (5.1") x 28mm (1.1") x 1.7mm (0.07") / 45g (1.6 oz)
Paring: 90mm (3.5") x 24mm (0.9") x 1.7mm (0.07") / 35g (1.2 oz)
Box dimensions: 388mm (15.3" x 208mm (8.2") x 40mm (1.6")
Overall weight: 825g (29.1 oz)
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊
|Blade shape:||Gyuto, Petty|
|Hardness (HRC scale):||61|
|Handle type / wood:||Japanese / Magnolia|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a 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.