Name: TO-KI-270 - MAC KNIVES
Brand: - All -
SKU: TO-KI-270
Price: 4940.00 PLN
Availability: InStock

TO-KI-270

4,940.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	chef's knife, fish knife, hand-forged knife, professional knife, sushi knife, versatile knife, Honoyaki knife
Total length (mm)	420
Knife weight (g)	231
Steel type	GIN 3 steel (stain resistant stainless steel), solid
Rockwell hardness of steel	60
Stain-resistant	Yes
Handle	Comfortable octagonal magnolia wood handles with buffalo horn reinforcements

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TO-KI-270

TO-KI-270 Kiritsuke – a symbol of authority, mastery, and absolute control

The TO-KI-270 from the prestigious TO Honoyaki series is not a knife that tries to please everyone. It is a tool reserved for those who understand the hierarchy of Japanese cuisine, the weight of tradition, and the responsibility that comes with true mastery. Kiritsuke (切りつけ) has long been regarded as the chef’s knife of authority— in many Japanese restaurants, only the head chef is allowed to use it. Not out of snobbery, but because this knife demands knowledge, experience, and complete control over the blade.

This single-bevel Kiritsuke Honoyaki combines the DNA of two legendary forms: Yanagiba and Usuba. Its long, elegant blade enables fluid, precise cuts typical of raw fish preparation, while the nearly flat heel allows techniques associated with high-level vegetable work. This is not a compromise—it is a conscious choice for chefs who do not need multiple knives because they know how to extract the maximum from a single, exceptional tool.

The distinctive reverse tanto tip is not a stylistic flourish. It is a functional feature designed for surgical precision, fine detailing, and control that no classic profile can offer. Kiritsuke demands intention in every movement—it rewards flawless technique and mercilessly exposes its absence. That is precisely why it has become a symbol of status, seniority, and authority in Japanese kitchens.

The TO Honoyaki series represents the pinnacle of Japanese knife-making. Each TO-KI-270 is created as a singular piece of craftsmanship—without automation, without mass production, without compromise. The steel is forged and hardened by masters who have spent years learning to control temperature, stress, and blade structure. The result is a knife of exceptional cutting purity, perfect balance, and a character that cannot be replicated.

With a blade length of 270 mm, this model is a favored alternative to Gyuto among professionals who demand greater precision, longer cutting strokes, and a tool that communicates status even before it touches the cutting board.

The TO-KI-270 is not a knife you simply buy.
It is a knife you grow into.

Recommended recipe

Udon Noodle Salad with Teriyaki Tofu

This udon salad is a perfect balance of comfort, freshness, and umami. Springy noodles, caramelized tofu in teriyaki sauce, aromatic ginger, and shiitake mushrooms meet crisp greens and a gentle chili kick. It’s satisfying yet light—ideal for a quick lunch or a modern Japanese-inspired dinner.

Ingredients (serves 2–3)

270 g udon noodles
2 tbsp peanut oil
250 g small shiitake mushrooms
2 tsp freshly grated ginger
2 tbsp tamari (or soy sauce)
1 tbsp mirin
2 tbsp honey
1 tsp sambal oelek (chili paste)
500 g medium-firm tofu, sliced into ~1 cm thick pieces
150 g mizuna or wild arugula leaves
150 g sugar snap peas, blanched and halved
1 tbsp toasted sesame seeds

Instructions

Cook the noodles
Bring a large pot of water to a boil. Add the udon noodles and cook according to the package instructions (about 8 minutes) until tender but springy. Drain and set aside.
Sauté the mushrooms
Heat the peanut oil in a large pan over medium heat. Add the shiitake mushrooms and sauté for 3–4 minutes until golden and lightly caramelized. Remove from the pan and set aside.
Make the teriyaki sauce & glaze the tofu
Reduce the heat to medium. In the same pan, add the ginger, tamari, mirin, honey, and sambal oelek. Cook for 2–3 minutes until the sauce thickens slightly and becomes glossy.
Add the tofu slices and gently turn to coat evenly. Remove from the heat.
Assemble the salad
In a large bowl, combine the cooked udon noodles, mizuna (or arugula), and sugar snap peas. Toss gently.
Divide between bowls and top with the shiitake mushrooms and teriyaki-glazed tofu, spooning over the remaining sauce.
Serve
Sprinkle with toasted sesame seeds and serve immediately.

Tips

For extra depth, finish with a few drops of toasted sesame oil.
If you prefer more texture, lightly pan-sear the tofu until golden before glazing.
This salad is also delicious chilled—perfect as a next-day lunch.

A simple, modern udon salad that proves plant-based dishes can be rich, satisfying, and anything but ordinary.