Japan has a long tradition of knife manufacturing. Over one thousand years ago, Japanese sword smiths developed the high art of sword making to provide strong, sharp blades for the Samurai.
Tojiro have adopted many of these traditional techniques in producing knives for the 21st century which incorporate the same multi-layered blades so painstakingly produced by these masters in the past, and which perform as well in the kitchen as their predecessors did in the fields.

A perfect blade needs to be hard, but also strong and flexible. In many respects, these features can be contradictory. The cutting edge on Tojiro knives is made of extremely hard steel (Rockwell 60°-62°). This allows the knives to be sharpened to a more acute angle and to emerge from the factory razor sharp.

The Tojiro knives are made of 37 or 63 layers of Damascus Steel. This results in the beautiful Damascene effect - a pattern formed by the many layers of steel, which is known in Japanese as "kasumi-nagashi" or "floating mist".

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