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Japanese knives "Tojiro": review, types and reviews of owners

Not only professional cooks, but also ordinary housewives are captious to the choice of kitchen utensils. The convenience and reliability of the instrument determine half the success of cooking. Knives "Tojiro" from the distant Land of the Rising Sun enjoy well-deserved fame far beyond its borders.

Company

Tojiro is part of the Fuji Cutlery Co., Ltd, established in 1953. The main office is located in the city of Tsubame (Niigata Prefecture). Initially, the main products of the company were equipment for agriculture. 1955 was marked by the release of the first batch of kitchen knives. High-quality blades from Damascus steel quickly gained popularity in the country.

The founder of Fujitora Industry (the official name since 1964) was Torao Fujita (Torao Fujita). Producers focused on professional chefs, for whom the knife was a tool of labor. Over time, the range was expanded. There was a line of household cook, serving and even safe instruments for children.

Since September 2000, the company was headed by Susumu Fujita and began actively promoting products to the foreign market. Knives "Togzhiro", combining modern technology and age-old traditions of samurai weapons, easily gained popularity in European countries and the American continent.

Features

The ancient technology for the production of samurai swords from multilayer steel has found its application in the modern world. Tojiro was the first company to use it to make kitchen knives. Modern developments in the field of science and modern technologies made it possible to bring the process to perfection. More than 90% of all multilayer knives in the country are sold with the brand of the company.

Knives "Togzhiro" can be with a number of layers from 3 to 63. In the alloy add chromium, vanadium, cobalt, molybdenum. Stainless steel (Vg10 - developed by the company's specialists) with such components has increased resistance to wear and chemical aggressive environments. The blades are strong and flexible, the hardness of HRc reaches 64 units. Professional chef knives "Tojiro" (reviews of European chefs confirm this), in comparison with conventional knives, much longer remain sharp, despite many hours of work.

Varieties

It is wrong to think that all kitchen knives are the same. The traditions of Japanese cuisine determine the importance and shape of the knife, and the degree of its sharpness. Regional differences in the cuisine (within the same country) led to the creation of more than eight hundred kinds of kitchen knives. But such a variety is conditionally divided into several groups:

  • Usuba. Designed to work with fruits and vegetables. Sharpening is one-sided, the length of the blade is within 15-24 cm (most running ones are 18-22 cm). They are convenient to clean, chop or shred vegetables.
  • Nakiri. Sharpening two-sided, functional "duties" - accurate cutting of vegetables in the home kitchen (professionals use them infrequently). The length is 15-18 cm.
  • Deba. The sharpening is one-sided (the Ko-Deba model is sharpened on both sides), in shape it is a knife-hatchet used for cutting fish and poultry. A powerful blade length of 12-27 cm can easily cope with lobsters, poultry, crabs.
  • Yanagi-ba. Classical loin knife with the finest cutting edge. Special tool for slicing seafood slices. Professionals use a blade 24-30 cm, fans - 20-21 cm.
  • Takoihki. Length 24-30 cm, refers to the loin, "specialization" - cutting octopus, slicing seafood.
  • Funayuki-bocho. Cook's multifunctional blade for home 13,5-16,5 cm, for professional kitchen - 15-21 cm.

Not only in Japan, but also in other countries, the chefs widely use kitchen knives "Tojiro". Customer feedback notes the quality of sharpening, the flexibility of the blade and the convenience of handle products.

The European version

If one-sided sharpening is preferred in Japan, Europeans are more accustomed to a two-sided tool - it is not so demanding to observe the cutting technique and is easier to maintain. In European countries knives "Tojiro" differ from a similar model range for the domestic market.

The specialists of the company developed the "European" sulfur of Supreme knives. The consultant was the French chef Guy Martin. The handles of the products are thicker and larger (compared to Japanese counterparts), there is no sharp heel, the blades are made of Damascus steel.

The European style is represented by knife models:

  • Universal for shredding, large chef's knife length of 24-30 cm (for the house 18-21cm);
  • For cutting already prepared dishes, large - 24-27 cm;
  • For cutting meat and fish, length 21-24 cm;
  • Small, length 9-15 cm for working with fruits and vegetables;
  • "Boning", 15 cm, is used to separate bones from meat.

Sharpening

In Japan kitchen knives "Tojiro" sharpen at an angle of 17-20 o (individual models, even 10 o ). In Europe, this indicator is usually 25-30 °. An acute angle allows less effort during the work. Edging of the blade is rarely required, even under heavy load. A distinctive feature of sharpening Japanese knives is that its steel is ruled rarely, but very carefully.

At home, the blade can be "corrected" using a special device. Knife sharpeners Tojiro (Togzhiro) roller combines functionality, ease of operation and convenience. It provides two types of ceramic rollers. Some allow a rough grinding of the blade, the second pair is designed for finishing. Rollers can be changed. The body is made of metal, the base is equipped with a rubber insert, which does not allow sliding on the surface.

Sets

Japanese knives "Tojiro" can be purchased in sets adapted for the European buyer. A huge number and variety of blades, not always understandable for Europeans, the company narrowed to a minimum of 3-4 units. The standard set includes tools with two-sided sharpening:

  • For working with vegetables (with a thin blade);
  • Sword for fish, meat, poultry;
  • Special knife for sushi;
  • A small blade for cleaning vegetables and small cuts.

Sometimes in sets there is a knife with a wavy blade, not characteristic of the Japanese tradition.

Benefits

The engineers of the company carefully design and think over the design of products, so they have a number of advantages:

  • Japanese knives for the kitchen "Tojiro" (both professional and household) are equipped with a special intermediate ring between the blade and the handle. The handle has a double function: it does not allow the food to accumulate at 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. Special processing completely eliminates the accumulation of dirt in the structure of the material. Magnificent appearance and pleasant sensations from a wooden handle favorably distinguish it from plastic ones. Metal handles have anti-slip antibacterial coating. A small thickening at the end of the handle provides a more secure grip.
  • The edge of the knife has a fantastic sharpness. A solid blade made of steel with a high carbon content perfectly grinds.

After use, the knives are washed and wiped dry. A good tool requires proper handling. Otherwise, the formation of scrapes and microscopes is possible.

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