The White Mac honing rod has a medium 1200 grit surface that polishes your edge smooth. Similar in function to a traditional European “steel” these rods are meant to hone or gently realign your edge. Use it daily in commercial restaurant environments or once every few weeks in home environments to maintain a fine edge. This does not replace sharpening which you should still do every couple of weeks (restaurant) or every couple of months (home).
Ceramic honing rods are a much harder material than a traditional steel and have a much finer grit which obtains faster and better results.
Great for use on harder Carbon steels or powdered stainless steel.
The Atoma Diamond plates are made from Mono-Crystalline diamonds as the abrasive on the 10mm thick aluminum Plate.
These Diamond plates are some of the best quality we have used. The durability of these plates are insane and could be used for many years before needing to replace with a new baseplate.
We use our Atoma diamond plate for heavy chip repairs and also for flattening our whetstones.
Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied.
Our knives are produced by traditional techniques and combines modern industrial technology are held in the highest regard not only in Japan, but around the world.
The Tojiro Hammered Series features a 3-ply clad construction with a core of VG-10 super steel. This formula of steel results in 60 Rockwell Hardness and provides a 9-12 degree blade angle for scalpel-like sharpness.
The handle is made from Japanese magnolia, which has a smooth texture and is moisture-resistant. The closed rein collar allows for full and complete sharpening of the blade. Each knife is hand-finished by an artisan craftsman.
Tojiro is exclusively distributed in South Africa by Kitchen Samurai.
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Type: Western Style
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Care Instructions
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food.
Never twist or cleave the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Naniwa Lobster series is made from a soft, resin-bond. Theses stones are relatively soft and would need to be trued, flattened on a regular bases.
The Lobster 1000 Grit has good feedback and feel. We do recommend that the lobster series needs to be soaked at least 5 – 10 mins before use.
Make sure the stones are dried properly before storing away.
The 1000 Grit stone falls under the Medium Grit category or Nakato Meaning Middle Stone in Japanese. Medium grit stones ranges between 600 – 2000 Grit. The 1000 Grit is a great stone to start your collection, mainly used for general maintenance on an relatively sharp knife.
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