The steak knife is used for cooked food and ensures easier cutting compared to regular eating knives. It has a blade with a pointed edge. It is ideal for steaks, chicken, ribs, and fish.
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The steak knife is used for cooked food and ensures easier cutting compared to regular eating knives. It has a blade with a pointed edge. It is ideal for steaks, chicken, ribs, and fish.
Based on the ultimate sharpness, the blade of the Tojiro DP satisfies even the most demanding. Having over 5 processes for the construction of the blade and sharpening it, Tojiro's craftsmen spend a lot of time to achieve the best possible result. The core of the knife is made of VG10 and is covered by two layers of soft stainless steel with 13% chromium content for easier sharpening and better protection of the knife.
Its hardness level is 58 (±1) HRC (a knife with a hardness level above 56 HRC is considered good).
The handles of Tojiro's DP knives are made of reinforced laminate material to achieve maximum usability, practicality, and durability of the knife, in order to satisfy even the most demanding professional. The material of the handles is not only environmentally friendly but also has resistance to contraction and alteration over time.
The design of the handle with 3 rivets made of stainless steel that connect its parts is based on strengthening resistance and creating a reliable knife.
It is recommended to perform cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher, but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.
It is also advisable to sharpen your knives with a professional occasionally, to repair possible damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
Like every Tojiro, this knife is excellent!!! Sharp, lightweight, perfect for quick movements and perfect cuts!!!
The knife is quite lightweight and is very decent for its price. I use it for professional use.
Excellent knife. Beautiful, lightweight (in my hands), comfortable handle, and extremely sharp. It cuts everything with great ease. I have had it for a year and haven't sharpened it at all. Of course, I am not a professional and don't use it as extensively as someone who works professionally. But for the year that I have had it and the minimal use I give it, it cuts exceptionally well, without me noticing any difference.
I bought the Santoku 18cm, and I got it for €95. Now I see that its price has unfortunately increased.
Lightweight and well-balanced, very sharp.
Verified purchase