"Tojiro Senkou Chef's Knife,16cm Blade" (SK-6316)

Over one thousand years ago, Japanese swordsmiths developed the high art of sword making to provide strong, sharp blades for the Samurai. Tojiro have adopted these traditional techniques in producing their Senkou Knives for the 21st Century. Incorporating the same multi-layered blades so painstakingly produced by the master craftsmen of the past, this Damascus style, layered steel effect is known in Japanese as 'kasumi-nagashi' or 'floating mist'. Tojiro knives have blades formed from up to 62 layers of special folded steel, around a core of VG-10 steel. The knife handles are made from hard wearing Micarta. You may have seen these knives on television, as they are a favourite of Heston Blumenthal, 'culinary alchemist' and owner/chef of the Fat Duck, a 3 Star Michelin restaurant. Always wash your Tojiro knife immediately after use using a soft sponge and mild detergent. Rinse well and dry thoroughly with a kitchen towel. Do not use a dishwasher for such high quality knives. Rust spots may appear if knives are left dirty, or in contact with salty or acidic solutions, or certain detergents. They can be avoided if knives are kept clean and dry at all times.

See all Tojiro Senkou Knives

Japan has a long tradition of knife manufacturing. Over one thousand years ago, Japanese swordsmiths developed the art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste.

Tojiro have adopted many of these traditional techniques in producing knives for the 21st Century which incorporate the same multi-layered blades so painstakingly produced by masters in the past, and which both look and perform as well in a kitchen as their predecessors did in the fields. Each knife is carefully assembled and finished, and comes with a full guarantee.