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Single bevel blade is the domain of Japanese knives. To be fair, we must add that especially the professional ones. They offer several advantages compared to double bevel blades. Looking at the cross-section of both types of blades, it is clear that the single bevel has a smaller cutting angle and is therefore naturally sharper. Common values of such a blade are most often in the range of 10-15°. Knives of higher classes have a Urasuki cut, which is a concave profile of the back of the blade. It contributes to better separation of food from the blade, reduction of friction and a cleaner cut. All the key features of a successful sushi master's tool. Another practical advantage is easier and faster sharpening, as only one side - Shinogi - is sharpened. Of course, there are also disadvantages. A finer blade is more prone to chipping, and knives are strictly divided into those for right-handers and those lacking for left-handers. While they dominate in fine cuts, they are not the most suitable for vertical cuts in thick substances, where they tend to arc trajectories.
Knives with a single bevel are usually referred to as traditional knives of the eastern type, or simple single bevel knives. The professional ones, with few exceptions, are made from proven high-carbon steels Shirogami and Aogami. The basic types are Yanagi, Usuba and Deba. The types may differ slightly from each other. For example, the Usuba vegetable knife for the Kanto region has a square rectangular shape, while the Usuba for the Kansai region has a rounded front and is called the Kamagata.
Tojiro Shirogami Hammered is the latest hand-forged line of traditional professional knives from the manufacturer of the same name. The blades are of the Ni-Mai type, i.e. double-layered. The working part with the Urasuki grind is forged from "white" Shirogami 2. This Yasuki with a hardness of 63-64 HRC is sandwiched with a layer of softer steel. The texture is Kurouchi Tsuchime, unpolished with hand hammered and sandblasted Shinogi. The half tang blade passes through a resin ferrule into a handle with a "D" profile, made of Japanese magnolia. Knives are designed for right-handed people. Due to the type of steel, it is necessary to treat the blade with oil.
Tojiro Shirogami Hammered are synonymous with original Japanese professional knives.
©2024 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.
Photographs and texts are protected by copyright and their use is not possible without the author's consent.
About producer
We have been watching the Tojiro brand for several years. We focused our attention not only on the kitchen knives themselves, but also on the history and background of the company, the scope of its assortment and the ability to repeatedly achieve the highest quality standards. Finally, after getting to know each other for a long time, we had the honor of representing the Tojiro brand in Slovakia.
There are several areas in Japan famous for the concentration of exceptional blacksmiths and grinders. Cities like Seki, Sakai, Takefu, Tsubame-Sanjo need no introduction to lovers of noble knives. And it is in the Tsubame-Sanjo area in Niigata Prefecture that Tojiro is based.
Tojiro is known above all for its strict adherence to proven techniques that have been passed down from generation to generation since the Edo period. It was the duty of every wealthy feudal lord to spend a certain amount of time in the capital city of Edo. It was a sign of respect for the ruling shogun. The feudal lords brought the best quality products from their regions to the shogun. Therefore, each of them employed the best craftsmen on their estate. Blacksmiths were of course no exception. Today, the shogun for a Japanese manufacturer is its customer. This explains the enormous care for quality that producers devote to their products.
Since the mere observance of tradition is not enough in today's competitive environment, Tojiro introduces new advanced procedures and technologies into its production. It is enough to mention the DP method, in which the manufacturer can prevent unwanted decarbonization at higher temperatures. The result is very hard and durable blades DP series kitchen knives. It may be safe to say that Tojiro represents a clear symbiosis of tradition and revolutionary techniques.
Nippon Knives has selected for you the most interesting from the Tojiro production program, not only in terms of quality but also in terms of price. The ratio of price to performance is a very strong point of the Tojiro company. See for yourself and enter the catalog of our products.
©2010-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.
Photos and texts are protected by copyright law and their use without the author's consent is not possible.
