In Tsubame-Sanjo, Niigata Prefecture - a region where metalworking traditions have been passed down since the 1600s - Tojiro continues to craft knives of the highest quality. This historic area, once known for producing wakugi (Japanese nails), has evolved into Japan’s leading centre for cutlery and metalwork.
Here, skilled artisans refine their techniques through collaboration and friendly competition, preserving the spirit of Japanese craftsmanship. From this renowned production hub, Tojiro delivers exceptional knives trusted by chefs around the world.
Cleaning
Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel. Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.
Storing
When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided. The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
Instruction Manual
Sharpening & Care
Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness. Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.
