Tojiro Classic Carving Knife 24cm 242011 Brew for 7 – 10

Brew for 7 – 10 minutes

The nonstick surface ensures easy food release and hassle-free cleaning

The 8cm blade is good for all those small kitchen tasks

As you prepare your Christmas pudding

then flips over to work as a griddle

Tojiro Classic Carving Knife 24cm 242011 Brew for 7 – 10Three layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.