Towa Octagonal Chef Knife – 8.3 inches (21 cm), Gray
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Towa Octagonal Chef Knife – 8.3 inches (21 cm), Gray
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A trusted tool in professional kitchens—now in yours.
This VG5 chef’s knife is crafted for serious slicing—from large cuts of meat to delicate sashimi. Forged with precision in Japan, it blends traditional craftsmanship with modern functionality, making it a staple for professional kitchens and ambitious home cooks alike.
At its core is VG5 high-grade stainless steel, known for achieving a Rockwell hardness of approximately 58°C—the ideal balance of edge retention and ease of maintenance. The three-layer steel structure adds strength and stability, while the hand-hammered finish helps reduce drag and prevents food from sticking to the blade.
What makes this knife stand out:
- Razor-thin, ultra-sharp blade – Cuts cleanly through proteins and produce
- Hand-hammered finish – Enhances food release and reduces resistance
- Long cutting edge – Ideal for continuous slicing from heel to tip
- Octagonal handle – Balanced, ergonomic, and easy to control
- Versatile utility – Perfect for slicing meat, sashimi saku, ham, roast beef, and more
Compared to a Santoku knife, the chef’s knife (also known as a beef knife) features a longer, thinner blade. This allows it to follow the grain of meats more easily, making it perfect for carving large cuts or achieving delicate, consistent slices with a single, gliding motion.
Whether you're slicing roast beef or preparing sashimi, this knife offers clean results with less effort—thanks to the synergy of fine steel, expert construction, and a blade profile designed for precision.
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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.