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The Tojiro Traditional Pro Series Nakiri Chopping Knife 16cm is a Japanese styled knife used for chopping vegetables. It is distinguished by its straight blade edge. This knife allows the user to cut all the way through with ease without the need for any horizontal push and pull.
With traditional single-bevel edges of premium-quality stainless steel and natural magnolia wood handles, these super-sharp knives are popular for preparing Japanese cuisine.
Owner of the three Michelin stars restaurant The Fat Duck, voted No. 1 in The World's 50 Best Restaurants in 2005.
"The knives I use for their precision, quality and design."
Tojiro whetstones and accessories have been developed to cater for the needs of enthusiastic cooks to professional chefs and are available in a wide range of abrasive grades:
To maintain a keen edge on your Tojiro knives, we highly recommend periodic honing with a whetstone.
Our most popular whetstone is Tojiro’s #1000/#3000 combination stone, but you may wish to start with a coarser grit for dull or damaged knives and fine-tune your edge using a high gritstone.
Tojiro recommends sharpening using the “70/30” rule - spend 70% of your time honing the primary cutting side of your knife, and 30% on the reverse side removing burrs.
If you’re right-handed, the primary cutting side is the right side of the knife when held in a natural cutting position; if you’re left-handed, it’s the left side of the knife.
For over one thousand years, Japanese sword and knife makers have been renowned for crafting the world’s sharpest, hardest and most refined blades. Tojiro, one of Japan’s top knife makers, still follows ancient techniques handed down by generations of master smiths to handcraft knives for the 21st century.
All Tojiro knives are painstakingly made at their Niigata, Japan factory. Tojiro knives are the #1 selling brand for professionals in Japan.
Estimated Delivery Time Frame: 1-14 business days
(excluding shipping)
Estimated Delivery Time Frame: 1-14 business days
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