Tojiro Classic Carving Knife 24cm 242011 garlic and ginger - into

garlic and ginger - into a fine paste for gourmet cooking results

As you prepare your Christmas pudding

The 8cm blade is good for all those small kitchen tasks

Brew for 7 – 10 minutes

then flips over to work as a griddle

Tojiro Classic Carving Knife 24cm 242011 garlic and ginger - intoThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.