Tojiro Fujitora Dp 3-Layer Gyuto Knife With Stainless Steel Handle 270mm

The Tojiro Fujitora DP 3-Layer Gyuto Knife with Stainless Steel Handle 270mm is a premium kitchen knife designed for both professional chefs and home cooking enthusiasts. Its 270mm blade offers excellent versatility, making it ideal for slicing, dicing, and chopping a wide range of ingredients with precision and ease. Crafted with attention to detail, this knife combines durability and performance to enhance your culinary experience.

Featuring a 3-layer VG-10 steel core clad with softer stainless steel, the blade delivers sharpness and long-lasting edge retention while resisting corrosion. The ergonomic 18-8 stainless steel handle is textured to provide a comfortable, secure grip and ensures hygienic use. This knife not only performs exceptionally well but also offers easy maintenance, being dishwasher safe and simple to clean.

• Product Material: VG-10 Steel Core with Stainless Steel Cladding and Stainless Steel Handle

• Manufacturer: Tojiro

• Made in: Japan

• 270mm Gyuto blade suitable for versatile kitchen tasks
• 3-layer construction with VG-10 steel core for sharpness and durability
• Ergonomic 18-8 stainless steel handle with textured surface for secure grip
• Hygienic and easy to clean, dishwasher safe
• Ideal for both professional and home chefs

Hold the knife firmly by the handle and use smooth, controlled motions to slice, dice, or chop ingredients on a stable cutting surface. Keep the blade angled appropriately for the task to ensure precise cuts. After use, rinse the knife with warm water and mild detergent, then dry thoroughly. Avoid cutting on hard surfaces like glass or stone to maintain the blade's sharpness.

Hand wash the knife with warm soapy water and dry immediately to prevent water spots and maintain blade quality, although it is dishwasher safe. Store the knife in a knife block or protective sheath to avoid damage. Avoid using abrasive cleaners or harsh chemicals that could harm the blade or handle. Regularly hone the blade to keep it sharp and consider professional sharpening when necessary.