Japanese kitchen knife Gyuto Tojiro Atelier TA-CH210 21cm heat-treated to 63–64 HRC

heat-treated to 63–64 HRC

If not properly maintained

although it is not advised to cut through hard-skinned fruit or vegetables as this could cause damage to the blade

Cutting bones and meat with bones

Japanese kitchen knife Gyuto Tojiro Atelier TA-CH210 21cm heat-treated to 63–64 HRCJapanese knife Gyuto Tojiro with 210 mm damascus blade A chef's knife with Japanese design is called a gyuto. The masters of the Tojiro Atelier hand craft new series for Tojiro. This chef's knife has a laminated reinforced grip like a traditional kitchen knife. Damascus blade with a distinctive black finish. This special series' tojiro knives are hand forged utilizing the same process used to create Japanese swords.