The Tojiro used "Shirogami" steel as the core for this knife, which is one of the hardest steels in the world, and then the craftsmen forged it with layers of iron.

If you want to cut food into very thin slices or create pieces with great symmetrical precision, and even with fast movements without leaving any food residue on the knife, then you will love the single bevel of this knife.

Its hardness level is 60 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Cuts are recommended to be made 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 at first, 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 dull.

It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.