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Tojiro Classic F-826 Carving Knife 21 cm – VG10 – Reinforced Laminated Handle

€119.00 €97.54
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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The Tojiro Classic F-826 is a 210 mm carving knife designed for the precise slicing of roasts, cooked meats, fish and other foods that require a long, even cut. The VG10 blade, clad in 13 Chrome stainless steel, offers excellent cutting performance and good edge retention, whilst remaining relatively easy to maintain. The reinforced laminated handle, featuring three rivets and a full tang, is designed for frequent professional use. The 18-8 stainless steel ferrule creates a hygienic and durable joint. Technical specifications: • Series: Tojiro Classic • Code: F-826 • Blade length: 210 mm • Steel: VG10 • Cladding: 13 Chrome Stainless Steel • Handle: reinforced laminated material • Construction: 3 rivets, full tang • Ferrule: 18-8 stainless steel • Grind: double-bevel • Overall length: 350 mm • Weight: 190 g • Made in Japan Delivery time: 5–7 days
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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What truly distinguishes Tojiro knives?
Tojiro is one of the Japanese brands most focused on the balance between performance and real accessibility. Unlike brands that emphasise design or premium positioning, it focuses on substance: high-performance steels, efficient blade geometry, and reliable construction. This makes it a reference point for those seeking an authentic Japanese knife without entering overly exclusive territory.
What is the Tojiro philosophy?
A strongly pragmatic approach: to maximise performance at each price point while maintaining authentic Japanese cutting principles. The result is a very practical range where every design choice directly impacts real use.
Who are they recommended for?
Advanced users, enthusiasts, and professionals looking for reliable performance. They are also an excellent choice for those transitioning from Western knives to Japanese ones without immediately moving to more demanding blades.
What are they ideal for?
Ideal for advanced daily use and light professional work: line prep, precision cutting, and repetitive kitchen tasks.
How should they be maintained?
Hand wash, dry immediately, and sharpen regularly using whetstones. Some series may require extra care depending on the steel used.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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