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Towa Octagonal Chef Knife – 8.3 inches (21 cm), Red
$275.00
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VG5 steel • 21 cm (8.3") blade • Made in Japan • Hand wash only
As the Towa Octagonal Chef Knife slices through succulent roast beef, the VG5 high-grade steel effortlessly glides, revealing clean, precise cuts. Its 8.3-inch blade, balanced and robust, maintains sharpness with a Rockwell hardness of approximately 58°C. The octagonal red handle offers a secure grip, while the knife’s three-layer construction ensures resilience, making it the ideal choice for both intricate sashimi preparation and everyday meal prep.
Why You'll Love It?
• Effortlessly glide through roast beef slices.
• Artisan-forged VG5 steel for lasting sharpness.
• Hand-honed octagonal handle for balanced control.
• Master sushi rolls with precise sashimi cuts.
• Beautifully crafted to enhance your kitchen aesthetic.
In stock, ready to ship
Directly sourced from artisan workshops in Japan
No US customs fees or surprise import charges — we take care of everything
Towa Octagonal Chef Knife – 8.3 inches (21 cm), Red
$275.00
Precision you can feel. Style that quietly stands out.
Product Description
Engineered for fluid slicing and razor-sharp performance, this VG5 chef’s knife combines hand-forged craftsmanship with modern durability. Made in Japan, it’s a versatile and reliable tool designed to handle everything from carving roast beef to slicing sashimi with precision—allowing you to fully appreciate each ingredient's texture and flavor.
The 8.3 in (21 cm) blade is forged from VG5 high-grade steel, offering a Rockwell hardness of approximately 58°C. Its impressive strength maintains a sharp edge while remaining easy to maintain. The knife’s robust three-layer construction enhances structural stability, contributing to its clean, balanced feel in hand—making each cut feel effortless and controlled.
A hand-hammered finish along the blade reduces friction and helps prevent ingredients from sticking during slicing. The elegant long, thin profile is expertly designed for sliding through proteins and produce in one fluid motion—from heel to tip—minimizing resistance and preserving the integrity of every slice.
Whether you're preparing tender cuts of meat or delicately slicing sashimi, the octagonal red handle provides a confident, ergonomic grip that fits naturally in your hand. With its razor-thin edge, this knife excels in delivering clean cuts, making it an essential tool for both professional chefs and passionate home cooks honing their craft.
When you choose the Towa Octagonal Chef Knife, you’re not just opting for a kitchen tool; you’re investing in a reliable companion that enhances your culinary skills. With easy maintenance and a design that stands the test of time, it’s sure to become a cherished part of your kitchen for years to come.
After each use, wash with mild detergent, dry thoroughly, and store safely. To maintain peak performance, resharpen every few months.
Artisan & Craft
Made by Towa in Seki City, Gifu Prefecture, Japan
Note
Every piece crafted by our artisans tells a unique story.
Subtle marks, slight irregularities in shape, variations in glaze color and texture—these natural differences give each creation its own soul.
Over time, as you use your pieces, their character deepens, becoming part of your daily life and memories.
In Gifu Prefecture, the city of Seki has been Japan’s blade-forging capital for over 800 years, earning a reputation as the “City of Blades.”
Its legacy began in the Kamakura period, when master swordsmiths—seeking the ideal conditions for forging—settled in Seki for its pure river water, rich charcoal, and fine iron sand.
These artisans developed a unique forging technique known for producing swords that were both incredibly sharp and exceptionally durable, prized by samurai across Japan.
Today, Seki’s blacksmiths uphold this tradition, seamlessly blending centuries-old methods with modern metallurgy to craft kitchen knives of unmatched precision and elegance, trusted by chefs and collectors around the world.
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.
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.
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