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.
This set includes the following:
Tojiro DP Kurouchi – Gyuto 210mm
Tojiro DP Kurouchi – Santoku 165mm
Tojiro DP Kurouchi – Nakiri 165mm
Tojiro DP Kurouchi – Petty 135mm
Arrow handcrafted Leather Knife Roll
Naniwa Traditional Stone 1000 Grit
FREE SHIPPING for orders over R850
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. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise 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.
The Naniwa Stone holder is a great addition to your sharpening Station.
The heavy-duty rubber base insures that your whetstone is firmly secure and sturdy when sharpening your knives. It also insures great knuckle clearance when your stones are thinned out.
The holder can easily be adjusted with the set of adjustable screws. This makes it possible to attach water stones in the holder for stones up to 22 cm.
The Naniwa – 24 Grit Flattening Stone produces extremely flat results on all water stones, ceramic or traditional.
Always make sure the flattening stone is wet before use. This large flattening stone comes with rubber feet for grip while running the dished whetstone across the flattening stone.
This stone is Extra coarse for a super fast flattening experience. We use these because of the high volume of hand sharpening. The stone cuts quickly, but can leave fine grooves in the higher grit stones, which should be smoothed with your dressing stone. For persons doing a more normal volume of sharpening, the large 24 grit provides the benefit of truer flat without the grooving, it just takes longer.
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. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise 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.
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