Tojiro Pro Chef Knife

The 63-layer construction combines a high-performance alloy core with layers of softer steel, which provides both exceptional edge retention and increased structural durability. This layering process also creates the distinct, aesthetic wave pattern characteristic of Damascus steel.

The handle features a 'tornado pattern' texture that provides a secure, non-slip grip even when your hands are wet. While stainless steel is firmer than wood or composite handles, the ergonomic shape is designed to reduce fatigue during extended use in professional kitchen environments.

Because it is made of high-quality alloy steel, you should hand-wash and dry the knife immediately after use to prevent corrosion. Avoid using it on hard surfaces like glass or stone, and use a whetstone for sharpening to maintain the integrity of the double-bevel edge.

The 180mm length is a versatile 'mid-size' Gyuto that offers excellent maneuverability for precision tasks like mincing herbs or slicing vegetables. It is compact enough for tight workspaces but long enough to handle most proteins and larger produce.

Yes, the knife features a double-bevel edge, meaning it is ground evenly on both sides. This makes it perfectly suitable for both left-handed and right-handed chefs.