Tojiro Bread Knife 270 mm

The Blacksmith

Tojiro knives come to us from Tsubame-Sanjo City region, Niigata Prefecture, Japan -- a powerhouse for manufacturing and craftsmanship. They are high performing factory-made knives, meaning they are made very efficiently, with machine laminated steel, and excellent value, particularly for home cooks and industry chefs not looking to break the bank! Tojiro works primarily with VG 10, although these guys are made from Molybdenum Vanadium Stainless Steel, a very popular choice for kitchen knives, known for its durability and rust resistant qualities.

The Knife

This serrated bread knife has great length for you to slice through crusty sourdough and softer breads alike! The serrations are ultra sharp and convex in shape, which can also pierce through tougher tomato and bell pepper skins!

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

• Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
• Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.