Tojiro Atelier Stainless Damascus Gyuto | 7" | TA-CH180 45-day-dry-aged It was born in 2009

It was born in 2009 as a result of a research project called "the Beef Checkoff"

A whole packer brisket includes both the lean flat and the fatty point

made from Bell & Evans Chicken Thighs

What makes Iberian Duroc pork different from regular pork

To get the perfect balance of tender meat and crispy skin

Tojiro Atelier Stainless Damascus Gyuto | 7" | TA-CH180 45-day-dry-aged It was born in 2009This hand forged Gyuto presents the top level of Tojiros offer of multi purpose, large chef's knives. The core is hand forged using the traditional method into a beautiful 21 layer Damascus pattern with black kuro uchi patina. This blade is very rare to find outside of Japan. This knife was made in the Tojiro Atelier, known for elaborate custom made knives under the careful eye of Tomo Matsumura. The blade is hammer forged, San Mai in the city of