The santoku is a cross between a cooking knife (gyuto) and a chopping knife (nakiri). The tip of the blade, which is directed downwards from the center of the knife, allows you to find a more stable support on the work surface and a larger cutting surface. It is well suited for cutting and chopping meat, fish, vegetables and fruits. The santoku is a very popular general knife in Japanese homes. Thanks to the wider blade, it is very convenient to lift chopped food from the cutting board to the pot.

Tojuro is a knife with a simple but practical design and material.

The so-called three-layer core of the sandwich-type blade is MO-V steel (58 HRC) with molybdenum-vanadium content, and 13 chrome steels are used for the outer layers. The handle of the knife is made of polypropylene.

Tojuro series knives can be washed in the dishwasher!