Towa Chef Knife – 7.1 inches (18 cm)
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Towa Chef Knife – 7.1 inches (18 cm)
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The cornerstone of any kitchen
Japanese craftsmanship meets professional performance.
The Chef Knife with Sword Brim – 7.1 in (18 cm) is a premium kitchen tool designed for those who value sharpness, balance, and durability in a knife that performs beautifully with every cut. Expertly crafted in Seki City, Gifu Prefecture—a historic hub for Japanese blade-making—each Japanese knife is hand-finished by skilled cutlery artisans to ensure unmatched quality.
The blade is forged from Special Tenless Steel, known for its hardness, edge retention, and smooth glide through food. With a thinner and sharper cutting edge than a Santoku knife, this chef knife is ideal for slicing large cuts of meat along the grain, carving roast beef or ham, and even preparing sashimi saku. The 18cm blade provides the reach needed for precision work, while the brim (bolster) offers enhanced balance, control, and hand protection.
Key features:
- 100% Japanese-made in Seki City by expert craftsmen
- 7.1 in (18 cm) Special Stainless Steel blade – Long-lasting sharpness and high cutting performance
- Sword-style brim – Adds weight, stability, and ergonomic grip
- Laminated black plywood handle – Durable, sleek, and moisture-resistant
- Ideal for meats, sashimi, fine slicing, and everyday prep
This chef knife is a staple in the kitchens of professional chefs—but it’s also perfect for home cooks who take pride in their tools. Its long, slender blade allows for fluid slicing in a single stroke, minimizing resistance and preserving the integrity of each ingredient.
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Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
FAQs
All you need to know about Japanese Knives.
What makes Japanese knives different from Western knives?
Japanese knives typically feature harder steel, thinner and sharper blades, and lighter handles compared to Western knives. These characteristics allow for precision cutting, especially suited for detailed culinary tasks, but require careful maintenance to preserve sharpness and avoid damage.
How should I maintain and sharpen a Japanese knife?
Regularly hand-wash and dry your knife immediately after use to prevent rust and corrosion. Sharpen using a whetstone designed specifically for Japanese knives, maintaining a consistent angle (usually around 15 degrees). Avoid dishwashers and harsh cleaning methods to preserve blade integrity.
Can Japanese knives be used for any type of food preparation?
While versatile, certain Japanese knives are specialized: Gyuto (chef’s knife) handles most ingredients, Santoku excels in chopping vegetables and meats, while Yanagiba is specifically suited for slicing sashimi and seafood. Selecting the right knife enhances performance and preserves blade condition.
Why are Japanese knives often more expensive?
Japanese knives are handcrafted, employing traditional methods and premium high-carbon steel, which contributes to their exceptional sharpness, durability, and aesthetics. This artisanal craftsmanship and the high-quality materials used typically result in higher pricing compared to mass-produced knives.
Are Japanese knives suitable for beginners?
Yes, beginners can effectively use Japanese knives, but it’s essential to start with user-friendly styles like Santoku or Gyuto, known for balanced handling and versatility. Proper care, handling, and regular sharpening practices will ensure a positive experience, even for novices.