Japanese knives "of Tojiro": overview, types and owner reviews

Not only professional cooks, but ordinary Housewives picky attitude to the choice of kitchen utensils. The convenience and reliability of the tool determines half of the success cooking. Knives “Tojeiro” from the distant land of the rising sun have earned fame far beyond its borders.

Company

The Company Tojiro – part of a Corporation Fuji Cutlery Co.,Ltd, established in 1953. The main office is located in Yoshida (Niigata Prefecture). Initially the main products were machinery for agriculture. 1955 saw the release of the first batch of kitchen knives. High quality blade from a damask steel quickly gained popularity in the country.

The Founder Fujitora Industry (the official name in 1964) became Torao Fujita (of the Fujita Toro). Manufacturers focused on professional chefs, for whom the knife was the instrument of labor. Over time, the range was expanded. There was a line of household cooking, serving and even safe for small children.

Since September 2000, the company was headed by Susumu Fujita and began to actively promote the product to the foreign market. Knives “Tojeiro”, which combines modern technology and ancient traditions of samurai weapons, easily gained popularity in European countries and the Americas.

Features

The Ancient technology of production of samurai swords from folded steel has found its application in the modern world. Firm Tojiro was the first to have taken it into service for the manufacture of kitchen knives. Modern developments in science and modern technologies made it possible to bring the process to perfection. More than 90% of all multilayered knives in the country sell a branded company.

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Knives “Tojeiro” can be a number of layers from 3 to 63. Added to the alloy chromium, vanadium, cobalt and molybdenum. Stainless steel (Vg10 – developed by the company) with such components has a high resistance to wear and chemical aggressive environments. The blades are durable and flexible, hardness of HRc reaches 64 units. Professional chef's knives “Tojeiro" (the European chefs reviews confirm this), compared to conventional blades, much longer retain sharpness despite the long hours of load.

Varieties

It is Wrong to think that all kitchen knives are equal. Traditions of Japanese cuisine define the importance and shape of the knife and the degree of its severity. Regional differences cuisine (within one country) led to the creation of more than eight types of kitchen knives. But such diversity is divided into several groups:

• Usuba. Designed to work with fruits and vegetables. Unilateral sharpening, blade length in the range of 15-24 cm (most running 18-22 cm). It is convenient to clean, chop or shred vegetables.
• Nakiri. Sharpening a double-sided, functional “duty” – neat slicing of vegetables in the home kitchen (professionals use them often). The length is 15-18 cm
• Deba. Sharpening one-sided (model Ko-Deba sharpened on both sides), the shape of a knife-a hatchet used for cutting fish and poultry. A powerful blade with a length of 12-27 cm will easily cope with lobsters, poultry, crabs.
• Yanagi-ba. Classic fillet knife with a fine cutting edge. Special tool for slicing seafood slices. Professionals use the blade 24-30 cm, lovers - 20-21 cm
• Takoihki. Length 24-30 cm, refers to the sirloin, “specialty” – cutting octopus cutting seafood.
• Funayuki-bocho. Cooking multifunction blade for the house of 13.5-16.5 cm, for professional kitchen – see 15-21

Not only in Japan but also in other countries of the chef widely used kitchen knives “Tojeiro”. User reviews say the quality of sharpening, flexibility of blades and the convenience of pen products.

European option

If Japan prefer unilateral sharpening, the Europeans accustomed to the tool with two way - she's not as demanding to comply with equipment cuts and easier to maintain. In European countries, knives “Tojeiro” different from the same model range for the domestic market.

Specialists of the company developed “European” serite knives Supreme. A consultant was made by the French chef Guy Martin. Handle products thicker and larger (compared to the Japanese counterparts) there is no sharp heel, blades made of damask steel.

European style models of knives:

• Versatile for chopping, a large chef's knife with a length of 24-30 cm (for house 18-21cm);
• For cutting of ready-made dishes, big – 24-27 cm;
• For cutting meat and fish length 21-24 cm;
• Small, with a length of 9-15 cm to work with fruits and vegetables;
• "boning", 15 cm, used for separating bones from meat.

Sharpening

In Japan, kitchen knives “Tojeiro” sharpened at the angle of 17-20^O (some models even 10^O). In Europe this index is usually 25-30^O. The acute angle allows in the process, make the least effort. Edit blades rarely required even under heavy load. A distinctive feature of the sharpening of Japanese knives is that the steel rule is rare, but verycarefully.

At home “correct” blade, you can use special devices. Sharpeners for knives Tojiro (“Tojeiro") roller combines functionality, ease of use and convenience. It provides two types of ceramic rollers. Some allow rough grinding of the blade, the second pair designed for finishing. The rollers can be changed. The body is made of metal, the base is provided with a rubber insert, not allowing it to glide over the surface.

Sets

Japanese knives “Tojeiro” can be purchased in sets, adapted to a European buyer. A huge number and variety of blades, are not always clear to the people of Europe, the company narrowed it down to a minimum number of 3-4 units. The standard set includes tools with double sided sharpening:

• For work with vegetables (thin blade);
• Cleaver for fish, meat, poultry;
• Special knife for the land;
• Small blade for cleaning of vegetables and small cuts.

Sometimes, the kits found a knife with a wavy blade that is not characteristic of Japanese tradition.

Advantages

The company's Engineers carefully develop and think through the design of products, so that they have a number of advantages:

• Japanese knives for the kitchen “Tojeiro” (professional, domestic) are equipped with special intermediate ring between the blade and the handle. At the hilt a dual function: it does not accumulate the remnants of food on the junction of the blade and protects the hand from slipping onto the cutting part.
• Cylindrical shape of the handle is usually made of wood. A special treatment eliminates the accumulation of dirt in the material structure. Gorgeous appearance and pleasant feel of the wooden handles distinguish it from plastic. Metal handles have anti-slip anti-bacterial coating. A small thickening at the end of the handle delivers a more confident grip.
• Edge knife has a fantastic sharpness. Solid blade of steel with a high carbon content holds great sharpening.

After use the knife, wash and wipe dry. Super acute tool requires proper treatment. Otherwise, the possible formation of viderunt and microscales.