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TOJIRO CLASSIQUE Kiritsuke 210mm F-796

TOJIRO CLASSIQUE Kiritsuke 210mm F-796

$148.00 CAD
$148.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de la forme - Inspirés par le profil d'un couteau de chef européen traditionnel et la pointe redoutable d'un Kiritsuke (traditionnellement un couteau à simple biseau), les Kiritsukes à double biseau sont des couteaux polyvalents avec une légère tendance à la découpe de la viande. Si vous voulez un couteau pour tout faire, et avoir l'air plus cool que votre ami, c'est votre couteau. Pour le cuisinier à domicile ou professionnel, nous recommandons un Kiritsuke d'une longueur comprise entre 210 mm et 240 mm.

À propos de TOJIRO - La série TOJIRO CLASSIC propose un couteau pour chaque besoin culinaire. Design magnifique et discret, affûtage de scalpel et facile à réaffûter, ces couteaux sont inoxydables, robustes et faciles à entretenir. Ils sont très populaires auprès des chefs, des étudiants en cuisine ou de quiconque souhaite acheter un couteau incroyable avec un budget serré.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 210 mm |
Blade Height 45,8 mm
Thickness 2 mm
Weight 212 g
Steel Type VG10 Stainless Steel avec habillage 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: 4960375037963
SKU: F-796

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.8245616 / 5 from 57 reviews.

AI Generated Review Summary

The TOJIRO CLASSIC Kiritsuke 210mm F-796 is praised for its comfortable and beautiful handle, great quality, and sharp edge retention. It is a versatile knife suitable for both home cooks and professionals.

Summary topics

  • Handle Comfort: 12%
  • Knife Quality: 10%
  • Edge Retention: 14%

Review topics: ["weight","quality","looks","handle","value","maintenance","edge","gift","feels","service","use","price","works","knife","tip","steel","blade"].

Review highlights

  • "Great first good quality knife" — Dan M.
  • "Great edge excellent for delicate knife work, but difficult to handle on tougher vegetables" — Osmar K.
  • "It's familiar handle is nice as someone who is used to western style knives, and it's also very beautiful imo." — Dipon D.

Reviews

Tojiro kiritsuke

"Exactly as I expected, a good brand knife with a good edge retention, I use it for most of my slicing, and the blade is exactly what i wanted, no unnecessary aesthetics"

— Fernando C. (5/5)

Beautiful knife…Fast delivery

"This particular Tojiro was out of stock in most places so I bought it from here. It took 3 days to get from Canada to UK. Great service and would buy again. Knife is legit and super sharp. I wouldn’t buy it for a rocking motion but it’s great for slicing among other things. Thanks Knifewear."

— Damien M. (5/5)

Decent beater knife

"Had recently been drawn to the Japanese knife craze and decided to dive in with another knife but as a beater. Great investment, only down side is the sandblasted finish on the knife keeps scratches easy. Easy to sharpen and edge retention is okay as a 5 days a week chef"

— Dan N. (5/5)

Good

"Yay"

— Justin K. (5/5)

Knife

"Great knife especially if you like a little bit of weight small issue it did rust slightly in one spot some how after like one day even though I dried it and it is small and I did get most of it off but this was a bummer cause it’s my work knife and it’s stainless steel"

— Daniel E. (5/5)

I purchased this knife as

"I purchased this knife as a wedding gift for a great nephew and his bride. They are a young couple so I was hoping to start them off on the right foot with a great knife."

— Tim L. (5/5)

Fantastic!

"This knife feels great in the hand and was incredibly sharp out of the box. The kiritsuke tip is really useful, allowing you to do very fine work despite the blade being over 8 inches long"

— Avi M. (5/5)

Excellent service prices

"I got a great Japanese knife for general meal preparation, for about $135. It is made cooking much nicer! I intend to take their course on knife sharpening so that I can restore my German knives"

— Baxter W. (5/5)

Awesome!

"Awesome!"

— Gregory M. (5/5)

Excellent

"It’s light and well-balanced, making it easy to use for long hours without hand fatigue. The handle is comfortable, though it took a bit of getting used to at first."

— Rizza P. (5/5)

Q&A

Does this knife not need a sharpening rod? We are looking at it for a gift and I want to make sure we get everything needed.
Hey Tracey, I would recommend the ceramic honing rod with this knife and any knife from our website. The ceramic rod even does a great job on other, non-Japanese, knives and I think makes a great addition to anyone's kit. Alex

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