1 3

Couteau à découper TOJIRO CLASSIC 210mm F-826

Couteau à découper TOJIRO CLASSIC 210mm F-826

$133.00 CAD
$133.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Le premier couteau parfait. Ce couteau est un excellent choix pour les chefs qui veulent fiabilité, performance et faible entretien sans se ruiner.

Owned & Operated in Canada Ships from Calgary
Order

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

Your order will be shipped on this date

Arrives

À propos de la forme - « Sujihiki » se traduit par « Trancheur de viande » et c'est exactement ce que le nom suggère, parfait pour découper et trancher les rôtis, la dinde, les viandes crues, le poisson et toutes les autres protéines. La longueur étendue de la lame vous permet de trancher d'un seul long mouvement, au lieu de faire glisser le couteau d'avant en arrière comme si vous sciez. Ainsi, les tranches de poitrine de bœuf nettes ou les applications ultra-fines comme le Carpaccio sont un jeu d'enfant à réaliser.

À propos de TOJIRO- La série TOJIRO CLASSIC propose un couteau pour chaque besoin culinaire. Avec leur design magnifique et discret, leur tranchant chirurgical et leur facilité à être réaffûtés, ces couteaux sont inoxydables, robustes et faciles à entretenir. Ils sont très appréciés des chefs, des étudiants en cuisine, ou de toute personne souhaitant acquérir un couteau extraordinaire avec un budget limité.

Shape Sujihiki
Maintenance Level
Blade Length 210 mm |
Blade Height 36,3 mm
Thickness 2,6 mm
Weight 192 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Anse Occidentale - Matériau laminé renforcé Mitre métallique
Knife Line TOJIRO CLASSIQUE
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japon

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.com/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
Afficher tous les détails
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

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

Review highlights

Reviews

Tojiro Classic Carving Knife

"Great alternative to replace an older western style carving knife."

— Alan Y. (5/5)

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