The Tojiro Pro Gyuto 240mm is a full-size chef knife built for cooks who want power, reach, and dependable performance in a busy kitchen. The 240mm length gives you extra cutting surface for larger ingredients while still maintaining good balance and control. It is an excellent choice for professionals or serious home cooks who want a versatile knife that can handle everything from proteins to vegetables with ease. The Tojiro Pro line is well known for delivering strong performance, durability, and low maintenance in a practical, workhorse design.
The blade features a VG10 core steel clad in 13 chrome stainless steel, providing excellent edge retention along with corrosion resistance and easy care. Each knife is sharpened by skilled craftsmen to achieve a clean, consistent edge that performs well right out of the box . The handle is Tojiro’s signature 18-8 stainless steel tornado design, offering a secure grip even in wet conditions while maintaining a hygienic, all-stainless construction that resists moisture and buildup .
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.
Manufacturer: Tojiro
Line: Tojiro Pro
Location: Tsubame-Sanjo, Japan
Construction: San Mai, Stainless Clad
Edge Steel: VG10
Cladding: 13 Chrome Stainless Steel
Handle: 18-8 Stainless Steel Tornado Handle
Edge Length: 240mm
Total Length: ~375mm
Knife Type: Gyuto
The blade features a VG10 core steel clad in 13 chrome stainless steel, providing excellent edge retention along with corrosion resistance and easy care. Each knife is sharpened by skilled craftsmen to achieve a clean, consistent edge that performs well right out of the box . The handle is Tojiro’s signature 18-8 stainless steel tornado design, offering a secure grip even in wet conditions while maintaining a hygienic, all-stainless construction that resists moisture and buildup .
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.
