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

2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21

Not only professional chefs, but also ordinary housewives are picky about the choice of kitchen utensils. The convenience and reliability of the tool 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 Fuji Cutlery Co., Ltd, established in 1953. The main office is located in Tsubame City (Niigata Prefecture). Initially, the main product of the company was equipment for agriculture. 1955 was marked by the release of the first batch of kitchen knives. High-quality Damascus steel blades quickly gained popularity in the country.

The founder of Fujitora Industry (official name since 1964) was Torao Fujita (Torao Fujita). Manufacturers focused on professional chefs, for whom the knife was a tool of labor. Over time, the range has been expanded. A line of household cooking, serving and even safe tools for children has appeared.

SIn September 2000, the company was headed by Susumu Fujita and began to actively promote products to the foreign market. Combining modern technology and centuries-old traditions of samurai weapons, Tojiro knives have easily gained popularity in European countries and the Americas.

Features

The ancient technology of manufacturing samurai swords from laminated steel has found its way into the modern world. Tojiro was the first to adopt it for making kitchen knives. Modern developments in the field of science and modern technologies have 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 "Tojiro" can be with the number of layers from 3 to 63. Chromium, vanadium, cob alt, molybdenum are added to the alloy. Stainless steel (Vg10 - developed by the company's specialists) with such components has increased resistance to wear and chemical aggressive environments. Blades are strong and flexible, hardness HRc reaches 64 units. Professional chef's knives "Tojiro" (reviews of European chefs confirm this), compared to ordinary knives, remain sharp much longer, despite many hours of use.

Varieties

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

• Usuba. Designed to work with fruits and vegetables. Sharpening is one-sided, the length of the blade is within 15-24 cm (the most common ones are 18-22 cm). They are convenient for peeling, chopping or chopping vegetables.
• Nakiri. Sharpening is double-sided, functional "duties" - accurate cutting of vegetables in the home kitchen (professionals use them infrequently). 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 hatchet knife, which is used when cutting fish and poultry. The powerful 12-27cm blade cuts through lobsters, poultry, crabs with ease.
• Yanagi-ba. Classic fillet knife with the thinnest cutting edge. Special tool for cutting seafood into slices. Professionals use a 24-30 cm blade, amateurs use 20-21 cm.
• Takoihki. Length 24-30 cm, refers to sirloin, "specialization" - cutting octopuses, cutting seafood.
• Funayuki-bocho. Chef's multifunctional blade for the home 13.5-16.5 cm, for the professional kitchen - 15-21 cm.

Not only in Japan, but also in other countries, chefs widely use Tojiro kitchen knives. User reviews note the quality of sharpening, the flexibility of the blade and the convenience of the handle of the products.

European version

If in Japan one-sided sharpening is preferred, then Europeans are more accustomed to a double-sided tool - it is not so demanding on the cutting technique and is easier to maintain. In European countries, Tojiro knives differ fromsimilar range for the domestic market.

The company's specialists have developed a "European" series of Supreme knives. French chef Guy Martin acted as a consultant. 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.

European style is represented by knife models:

• universal for shredding, large chef's knife 24-30 cm long (for home use 18-21cm);
• for slicing ready meals, large - 24-27 cm;
• for cutting meat and fish, length 21-24cm;
• small, 9-15 cm long for working with fruits and vegetables;
• "boning", 15 cm, used to separate bones from meat.

Sharpening

In Japan, Tojiro kitchen knives are sharpened at an angle of 17-20^o (some models even 10^o). In Europe, this figure is usually 25-30^{o. The sharp angle allows you to apply less effort during work. Blade dressing is required infrequently, even under heavy use. A distinctive feature of sharpening Japanese knives is that its steel is rarely corrected, but very carefully.}

At home, you can “fix” the blade with a special tool. Sharpeners for knives Tojiro ("Tojiro") roller combines functionality, ease of use and convenience. It has two types of ceramic rollers. Some allow for rough sharpening of the blade, the second pair is designed for finishing. rollers canchange. The body is made of metal, the base is equipped with a rubber insert that does not allow slipping on the surface.

Sets

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

• for working with vegetables (with a thin blade);
• cleaver for fish, meat, poultry;
• special sushi knife;
• a small blade for peeling vegetables and small cuts.

Sometimes in sets there is a knife with a wavy blade, which is not typical for the Japanese tradition.

Benefits

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

• Japanese kitchen knives "Tojiro" (both professional and household) are equipped with a special intermediate ring between the blade and the handle. The handle has a dual function: it prevents food residues from accumulating at the junction of the blade and prevents the hand from slipping onto the cutting part.
• The cylindrical shape of the handle is usually made of wood. Special processing completely eliminates the accumulation of dirt in the structure of the material. The great look and feel of the wooden handle sets it apart from the plastic ones. Metal handles have an anti-slip antibacterial coating. Slight bulge at the endhandle provides a more secure grip.
• The edge of the knife has a fantastic sharpness. Solid blade made of high carbon steel for excellent edge retention.

After use, the knives are washed and wiped dry. An ultra-sharp tool requires proper handling. Otherwise, chipping and micro-splitting may occur.