Tojiro Fujitora DP 3-Layer Nakiri Knife - Stainless Steel Handle 165mm (FU-894)

The Tojiro Fujitora DP 3-Layer Nakiri Knife with a stainless steel handle is a must-have kitchen tool for anyone who loves cooking fresh vegetables. Its 165mm blade is expertly crafted with a VG-10 steel core and clad in softer stainless steel, ensuring sharpness and durability for precise slicing. The double-edged nakiri design makes chopping vegetables easy and efficient, perfect for everyday meal prep or professional use.

Featuring a textured 18-8 stainless steel handle, this knife offers a secure and comfortable grip, enhancing safety and control while you work. The sleek stainless steel construction also provides a modern look that complements any kitchen. Easy to clean and dishwasher safe, the Tojiro Fujitora DP Nakiri Knife combines traditional Japanese craftsmanship with practical convenience.

• Product Material: VG-10 Steel Core with Stainless Steel Cladding and Stainless Steel Handle

• Manufacturer: Tojiro Co Ltd

• Triple-layer blade with VG-10 steel core for exceptional sharpness and edge retention
• Double-edged nakiri blade ideal for precise vegetable slicing and dicing
• Textured 18-8 stainless steel handle provides secure and comfortable grip
• 165mm blade length suitable for a variety of kitchen tasks
• Dishwasher safe for easy cleaning and maintenance
• Crafted by Tojiro Co Ltd, a trusted Japanese manufacturer since 1953

Hold the Tojiro Fujitora DP 3-Layer Nakiri Knife firmly by the handle and use a gentle rocking motion to slice through vegetables with precision. Always use a cutting board to protect both the blade and your work surface. After use, rinse the knife with warm water and dry thoroughly to maintain its sharpness and prevent corrosion. Handle with care to avoid injury and always store the knife in a safe place.

Hand wash the knife with mild detergent and warm water immediately after use to prolong blade life, although it is dishwasher safe. Dry thoroughly with a soft cloth to prevent water spots and rust. Avoid using abrasive materials or harsh chemicals that can damage the blade or handle. Store the knife in a knife block or protective sheath to keep the edge sharp and prevent accidents.