This bread knife arrived from the manufacturer with a small gap between the handle and the blade, as shown in the fourth picture.
The TOJIRO ITK Bread Knife 270mm is a CKTG exclusive and one of our longtime best-selling Japanese bread knives. This knife has earned a loyal following because it simply works: the long scalloped edge glides through crusty sourdough, soft sandwich loaves, bagels, dinner rolls, tomatoes, cakes, melons, and other foods that can be crushed or torn by a standard chef knife. The generous 270mm blade gives you plenty of draw length for smooth, even slices with very little pressure.
The blade is made from molybdenum-vanadium stainless steel, giving it good edge retention, easy maintenance, and everyday durability. The scalloped edge has a smoother, less toothy feel than many serrated knives, so it bites cleanly into crust without skating and then moves through the loaf with control. The black pakka wood handle gives the knife a familiar western-style feel, and the blade has enough length and stiffness to handle larger loaves and bigger kitchen tasks with confidence.
What Customers Are Saying: Customers consistently describe this knife as a huge upgrade over ordinary bread knives, especially for crusty sourdough, soft rolls, bagels, and warm bread that usually gets crushed. Many reviewers say it cuts in one smooth motion, leaves clean slices, and makes bread prep easier and more enjoyable. Several also mention using it successfully on tomatoes, melons, pineapple, meats, and other large or delicate foods. The most common theme is value: customers call it sharp, sturdy, versatile, and one of the best bread knives they have owned for the money. Made in Sanjo City Japan.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Avoid cutting bones, frozen foods, or hard surfaces. Serrated and scalloped edges are difficult to sharpen at home, so use a soft cutting board to help preserve the edge.
The TOJIRO ITK Bread Knife 270mm is a CKTG exclusive and one of our longtime best-selling Japanese bread knives. This knife has earned a loyal following because it simply works: the long scalloped edge glides through crusty sourdough, soft sandwich loaves, bagels, dinner rolls, tomatoes, cakes, melons, and other foods that can be crushed or torn by a standard chef knife. The generous 270mm blade gives you plenty of draw length for smooth, even slices with very little pressure.
The blade is made from molybdenum-vanadium stainless steel, giving it good edge retention, easy maintenance, and everyday durability. The scalloped edge has a smoother, less toothy feel than many serrated knives, so it bites cleanly into crust without skating and then moves through the loaf with control. The black pakka wood handle gives the knife a familiar western-style feel, and the blade has enough length and stiffness to handle larger loaves and bigger kitchen tasks with confidence.
What Customers Are Saying: Customers consistently describe this knife as a huge upgrade over ordinary bread knives, especially for crusty sourdough, soft rolls, bagels, and warm bread that usually gets crushed. Many reviewers say it cuts in one smooth motion, leaves clean slices, and makes bread prep easier and more enjoyable. Several also mention using it successfully on tomatoes, melons, pineapple, meats, and other large or delicate foods. The most common theme is value: customers call it sharp, sturdy, versatile, and one of the best bread knives they have owned for the money. Made in Sanjo City Japan.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Avoid cutting bones, frozen foods, or hard surfaces. Serrated and scalloped edges are difficult to sharpen at home, so use a soft cutting board to help preserve the edge.
- Brand: TOJIRO ITK
- Knife Type: Bread Knife
- Blade Length: 270 mm
- Steel: Molybdenum-Vanadium Stainless Steel
- Edge: Scalloped / Serrated
- Handle: Black Pakka Wood
- Construction: Stainless Steel
- Use: Bread, bagels, tomatoes, cakes, melons, and soft or crusty foods
