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 serious 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 – Hammered Kurouchi Santoku 165mm – Click here for more information about the Santoku

Tojiro – Hammered Kurouchi Petty 135mm – Click here for more information about the Petty

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.
• Never transport knives unprotected.

RYUTOKU

RYUTOKU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price.

This set includes the following:

1 x RYUTOKU – Yanagiba 210mm

1x RYUTOKU – Deba 150mm

Yanagiba:

The Yanagiba is like a carving knife on rocket boosters. It slips through food effortlessly and crazy sharpness of the single edge means you will never struggle. Its a true gateway knife for people wanting to get into single bevel knives and learn some cool tricks. When slicing with a yanagiba the blade will naturally want to pull to the left on a right handed knife. (The opposite is true for is true for a lefty. ) As the driver of the blade, you must take control and tell it where to go. Sounds tricky, but you will get the hang of it after a while. Still the Yanagiba can take years to master.

Deba:

The Deba is one of the first knives a sushi chef would use when preparing fish. Mainly used for filleting fish but can also be used for doing some poultry work.

These knives, and a considerable amount of skill on the chefs part, are the reason sushi looks so good and why the fish is cleaned so perfectly. Done properly, the bones will be in one pile with almost no meat on them and the meat will be completely bone-free, perfect fillets.

Most debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat. Single bevels knives have more acute angles on their edges that excel at cutting softer, thinner product like fish but in return require a different skill set to use and sharpen.

FREE SHIPPING for orders over R850

Delivery time: 2 to 3 Working days

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.
• Never transport knives unprotected.