Tojiro ITK Serrated Knife – Versatility and Power in Every Slice
This standout serrated knife from Tojiro — part of the ITK series — has become a trusted companion for professional chefs, bakers, and passionate home cooks alike.
Its signature feature lies in its wave-pattern serrations, sharp and aggressive enough to glide through soft pastries while remaining strong enough to handle dense crusts with ease. It also performs brilliantly when slicing produce like tomatoes and eggplants, or even roasted meats.
With a long 270 mm blade, this knife is more than ready for any kitchen challenge.
MV Stainless Steel – Toughness that Withstands Demanding Use
The MV steel blend includes molybdenum and vanadium, improving hardness, wear resistance, and edge retention under rigorous conditions.
The handle is crafted from durable Micarta with smooth edges, providing a secure and comfortable grip even during extended use.
Specifications:
Manufacturer: Tojiro
Blade type: Serrated
Blade length: 270 mm
Total length: 385 mm
Weight: 166 g
Edge grind: Double bevel
Spine thickness: 1.9 mm
Steel: MV stainless steel
Hardness: HRC 58 ±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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