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

The Tojiro Fujitora Dp 3-Layer Sujihiki Knife with Stainless Steel Handle 270mm is a premium slicing knife designed for precision and durability. Featuring a VG-10 steel core clad with softer stainless steel, this knife offers excellent sharpness and edge retention. Its sleek stainless steel handle is hygienic, textured for a secure grip, and crafted to provide comfort during extended use.

Ideal for professional chefs and home cooks alike, this 270mm sujihiki knife excels at slicing meats, fish, and vegetables with ease. Its balanced design and sharp blade enable clean, thin cuts that enhance presentation and cooking consistency. Manufactured by Tojiro, a trusted Japanese brand with over sixty years of expertise, this knife combines traditional craftsmanship with modern materials for a reliable kitchen tool.

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

• Manufacturer: Tojiro Co Ltd

• Made in: Japan

• Sharp VG-10 steel core blade for excellent edge retention and cutting performance
• Three-layer construction with softer stainless steel cladding for durability and corrosion resistance
• Hygienic 18-8 stainless steel handle with textured surface for a comfortable and secure grip
• 270mm blade length ideal for precise slicing of meat, fish, and vegetables
• Dishwasher safe for convenient cleaning and maintenance

Hold the knife firmly by the stainless steel handle with a secure grip. Use a smooth slicing motion to cut through meats, fish, or vegetables, applying even pressure for clean cuts. Avoid twisting or forcing the blade to maintain sharpness. After use, rinse the knife with warm water and dry immediately to prevent water spots and maintain hygiene.

Clean the knife by hand washing with mild detergent and warm water; although dishwasher safe, hand washing is recommended to preserve sharpness and finish. Dry the knife thoroughly after washing to prevent rust or corrosion. Store the knife in a knife block or protective sheath to protect the blade edge. Avoid cutting on hard surfaces like glass or stone to maintain blade integrity.