Review of Tojiro knives

Japanese knives for the kitchen are considered the best in their category, which is not surprising, because in their manufacture, centuries-old oriental traditions are combined with the latest technologies. Tojiro kitchen knives occupy a leading position in sales not only in Japan, but all over the world. In this article, we will talk about the advantages of the brand's cutting products, consider the series offered and give some tips for choosing.

The products of the Land of the Rising Sun are very different from the European we are used to. First of all, the small weight of the devices should be noted: they are light, and the hand does not get tired while working, which is especially good for professional chefs. Blades in traditional Japanese instruments have several layers: in the center there is a thin and hard core, and on the sides it is lined with softer overlays. Such knives are harder than European ones.

The multi-stage processing of the blade makes it not only hard and durable, but also quite flexible. Such knives are incredibly durable and will not dull even with prolonged and frequent use, which undoubtedly makes them even more desirable.

This benefit is highly regarded in cooking. It should also be noted that in the manufacture of Tojiro models, not only high-tech, but also environmentally friendly materials are used that do not harm the health of customers. The blades are made of ultra-pure high-carbon steel that is highly resistant to corrosion. It is known to be produced by powder metallurgy.In addition, the company uses a special technique that makes it possible to produce solid knives with increased hygiene.

Japanese devices are easy to use, they have a special ergonomic handle, which is securely fixed in the hand. This advantage is due to the use of a special micro-coating, which prevents the slightest slip of the palm, even if it is wet or stained with oil. For professional chefs, this is very important as there is not always time to wash and dry your hands all the time before cutting. The blade is covered with a special antibacterial material, which will prevent the growth of harmful bacteria on its surface, even if the appliance has not been washed immediately.

Perhaps one of the main proofs of the highest quality of products of the Japanese company Tojiro is provided lifetime warranty on all products... The brand is so confident in the knives it produces that it is literally ready to vouch for them with its head.

If we talk about the disadvantages, then for many this is a high price, but the quality of the resulting device is worth giving good money for.

The Tojiro brand produces eight series of kitchen knives, among which everyone can choose something for themselves.

The professional kitchen knife set is the highest achievement of the Japanese company. The devices of this series are made according to a special Damascus technology, which implies welding of steel strips with different levels of carbon in the composition, woven into a bundle. Depending on the type of knife, the blade can consist of 3, 37 or even 63 layers of steel. This technology allows the Tojiro company to produce incredibly thin, light, but at the same time quite hard and sharp kitchen appliances.

Colored series of kitchen knives with handles of various shades. On request, you can purchase tools with a black, beige, white, green, blue, yellow or red handle. They will bring color to your kitchen. Hard and sharp blades are made of molybdenum-vanadium steel, which indicates their high performance and resistance to damage and corrosion.

A wide range of PRO knives of all types. The blades are made of high quality stainless steel with increased strength and sharpness, and are known throughout the country.

Western Knife tools are sharpened so well that they can cut even metal objects.

Appliances made by Japanese craftsmen using traditional technology. The knife blades are made of high-strength steel and have one-sided sharpening, which makes them the optimal tool for cutting fish and meat products. With one movement of your hand, you can remove excess skin and grease.

The best Japanese fish restaurant chefs use products Japanese Knife by Tojiro.

The peculiarity of the products in this series is immediately apparent from the name. The blades are made of special stainless steel and have a Teflon coating that completely prevents food from sticking to the knife.

The combination of a sharp blade with a similar surface will allow you to easily cut cheese, soft vegetables, meat, and even spread caviar on bread. Additionally, the devices have antibacterial surface to ensure cleanliness.

This is a series for cooks who prefer ceramic appliances and consists of all-purpose knives. Ceramics are very hard and resistant to all kinds of damage. The surface of the blade is smooth, which prevents food from sticking. The blade made using a special technology does not dull and is optimal for cutting soft foods.To cut hard vegetables or fruits, you need to make a sliding motion. In order for a ceramic instrument to serve for a long time, some rules must be followed: you cannot cut frozen food with it, and also chop food.

The slogan of this series reads: "Tojiro for everyone." The series was created specifically for home use, and is very convenient for beginners in the kitchen. Among the Tojyuros, you can find both single and multi-layer tools from 3 to 37 layers thick. In this case, you can purchase both knives with Japanese one-sided sharpening, and with two-sided.

Another home set. The handles of Narihira kitchen knives have a special stopper that protects the hand from being cut. The tools in this series have a very sharp edge comparable to professional versions.

When buying a kitchen knife, you should pay attention to some details. Of course, first of all we look at the design, however, there are characteristics that are much more important. First you need to decide on the type of device you are buying. Most often, a utility and chef's knife is purchased. The first option is great for cutting salads, making sandwiches and other work that requires a lightweight tool. The chef's knife is ideal for shredding, cutting bread, meat, fish and vegetables... Almost all the work can be done with these two knives.

Pay attention not only to the sharpness of the sharpening, but also to the handle. The size is chosen depending on the size of the chef's palm. A thin, cylindrical shape is suitable for women's hands, a larger one, with a slight thickening for men.

The material of the handle is also important - as a rule, it is made of wood, plastic or metal. Each option has both pros and cons. The first looks very nice and neat, however, it is less hygienic, as dirt can accumulate in the pores. But thanks to the latest Tojiro technology, the latest wooden handle knives don't have this problem.

For manufacturing, only hard rocks are selected that undergo heat treatment and impregnation with a special solution - all this ensures not only hygiene, but also increases strength. These appliances are stamped Eco.

Plastic handles are the simplest both in manufacture and in external data. Easy to care forhowever, the plastic does not fit very well in the palm and can slip, therefore, for ease of use, rubber inserts are made in plastic handles.

The most practical are the metal handles welded into one piece with the blade. They will not fall out, they can be washed in the dishwasher without fear of corrosion or plaque. These handles can be of any shape. Tojiro has equipped all metal handles with a special anti-slip coating that will prevent the knife from slipping out of the hand under any circumstances.

For an overview of Tojiro knives, see the video below.