Not only professional cooks, but also ordinary housewives are picky about choosing kitchen utensils. Convenience and reliability of the tool determine half the success of cooking. Tojiro knives 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 (Niigata Prefecture). Initially, the company's main products were equipment for agriculture. The year 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. Over time, the range was expanded. A line of household cook, serving and even safe tools for children has appeared.
Since September 2000, the company was headed by Susuma Fujita and began to actively promote products on the foreign market. Tojiro knives, combining modern technology and centuries-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 made of multilayer steel has found its application in the modern world. Tojiro was the first company to adopt it for the manufacture of kitchen knives. Modern developments in the field of science and modern technology have brought the process to perfection. More than 90% of all multilayer knives in the country are sold with the brand of the company.
Tojiro knives can be with the number of layers from 3 to 63. Chrome, vanadium, cobalt, 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. The blades are durable and flexible, with a hardness of HRc of 64 units. Professional chef knives "Tojiro" (reviews by European chefs confirm this), compared with ordinary knives, remain sharp for much longer, despite hours of work.
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 several groups:
- Usuba. Designed to work with fruits and vegetables. One-sided sharpening, blade length within 15-24 cm (the most running 18-22 cm). It is convenient for them to peel, chop or chop vegetables.
- Nakiri. Two-sided sharpening, 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, which is used when cutting fish and poultry. A powerful 12-27 cm long blade can easily cope with lobsters, poultry, and crabs.
- Yanagi-ba. Classic filet knife with the finest cutting edge. A special tool for slicing seafood. Professionals use a blade of 24-30 cm, amateurs - 20-21 cm.
- Takoihki. Length 24-30 cm, refers to loin, "specialization" - cutting octopus, slicing seafood.
- Funayuki-bocho. The chef's multifunctional blade for the home 13.5-16.5 cm, for 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 they prefer one-sided sharpening, then Europeans are more familiar with a double-sided tool - it is not so demanding on observing the cutting technique and is easier to maintain. In European countries, “Tojiro” knives differ from a similar model range for the domestic market.
The company's specialists have developed the "European" gray knives Supreme. The consultant was the French chef Guy Martin. The arms 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 a shredder, a large chef's knife 24-30 cm long (for the house 18-21cm);
- for cutting ready-made dishes, large - 24-27 cm;
- for cutting meat and fish, length 21-24 cm;
- small, 9-15 cm long for working with fruits and vegetables;
- “Boning”, 15 cm, is used to separate bones from meat.
Sharpening
In Japan, “Tojiro” kitchen knives are ground at an angle of 17–20 ° (some models even 10 °). In Europe, this figure is usually 25-30 about . A sharp angle allows you to apply less effort in the process. Blade dressing is not often required even under heavy loads. A distinctive feature of sharpening Japanese knives is that its steel is rarely edited, but very carefully.
At home, you can “fix” the blade using a special device. Knife sharpeners Tojiro ("Tojiro") roller combines functionality, ease of use and convenience. It provides two types of ceramic rollers. Some allow rough sharpening 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 that does not allow sliding on the surface.
Sets
Japanese "Tojiro" knives can be purchased in sets adapted to the European buyer. A huge number and variety of blades, which are not always understandable for residents of Europe, the company narrowed to a minimum of 3-4 units. The standard set includes tools with double-sided sharpening:
- for work with vegetables (with a thin blade);
- cleaver for fish, meat, poultry;
- special knife for sushi;
- a small blade for peeling vegetables and chopping.
Sometimes in sets there is a knife with a wavy blade that is not characteristic of the Japanese tradition.
Benefits
The company's engineers carefully develop and think over the design of products, so they have several advantages:
- Japanese tojiro kitchen knives (both professional and domestic) are equipped with a special intermediate ring between the blade and the handle. The handle has a double function: it does not allow food residues to accumulate at the junction of the blade and prevents slipping of the hand to the cutting part.
- The cylindrical shape of the handle is usually made of wood. Special treatment completely eliminates the accumulation of dirt in the structure of the material. The magnificent appearance and pleasant sensations from the wooden handle favorably distinguish it from plastic. Metal handles have anti-slip antibacterial coating. A slight thickening at the end of the handle provides a more confident grip.
- The edge of the knife has a fantastic sharpness. A solid carbon steel blade holds sharpening excellently.
After operation, the knives are washed and wiped dry. An ultra sharp tool requires proper handling. Otherwise, the formation of dents and micro-chips is possible.