1 3

TOJIRO CLASSIC Carving Knife 210mm F-826

TOJIRO CLASSIC Carving Knife 210mm F-826

$133.00 CAD
$133.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
The perfect first knife. This knife is a great choice for chefs who want reliability, performance and low maintenance without breaking the bank.

Order

Place your order today and we'll prepare it for shipment

Your order will be shipped on this date

Arrives

About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.

About TOJIRO- The TOJIRO CLASSIC series has a knife for every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. These are super popular among chefs, cooking students, or anyone who wants to buy an amazing knife with a tight budget.

Shape Sujihiki
Maintenance Level Low
Blade Length 210 mm |
Blade Height 36.3 mm
Thickness 2.6 mm
Weight 192 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Reinforced Laminated Material Metal Bolster
Knife Line TOJIRO CLASSIC
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4960375038267 SKU: F-826

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 5.0 / 5 from 6 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["feels","knife","sujihiki","slices","edge"].

Review highlights

Reviews

Tojiro Classic Carving Knife

"Its wonderful. It holds the edge well. Its a perfect backup sujihiki until I get my 270mm sujihiki at the garage scale"

— Cameron C. (5/5)

Great line knife

"Perfect little slicer for small proteins no fuss and works great!"

— Jordan P. (5/5)

Excellent Knife!

"The blade is sharp and cuts through meat easily without much effort. It feels sturdy and comfortable to hold, even during longer use. Overall a great knife!"

— Narain.Mr B. (5/5)

Gets it done

"Visually beautiful, comfortable in the hand and super sharp."

— Megan J. (5/5)

It feels amazing

"The best knife so far, I like how the handle feels. It is staying sharp longer. I feel confident holding the knife, that I could do clean cuts."

— Johnlin D. (5/5)

Unusual, but useful length

"This knife is an uncommonly short sujihiki that plays a role that is usually taken by a western slicing knife, but with all of the benefits of a Japanese knife. It's the perfect size for when a full-size sujihiki is too long or awkward, but a gyuto is too tall and a long petty knife is too small. As always, the Tojiro Classic quality is uncompromising. The finish is flawless and the blade arrives quite sharp. The geometry of the blade makes it look single beveled, even though the edge itself is double beveled. I've heard more than once that Tojiro Classic is liked by professional cooks because it's less likely to be stolen. If I were a thief, I would totally steal them! They're gorgeous! Special thanks to the folks at Knifewear for adding this knife to their lineup after I inquired about it."

— Claudio P. (5/5)

Q&A

Recently Viewed