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Following the success of Tojiro Shirogami DB knives (double-sided grinding ), we bring our fans a new collection of knives made of this exceptional Japanese steel with a high carbon content. This time, however, we reached for the blade that characterizes traditional knives of the eastern type. We will explain the reasons for our decision.
Western-type knives are overwhelmingly represented on the European continent. You will recognize them by the typical shape of not only the handles but also the blades. But the most important thing is the shape of the edge. These knives have a "U" shape. When it comes to Japanese Western-style knives, we speak about a "V" -shaped edge. Eastern traditional knives are different at first glance. Wooden handles in the shape of an oval, the letters "D" or octagon, buffalo horn or resign ferrules, stabilized pakka wood and atypical-looking blades.
And of course the edge. It is slanted only in one part, similar to the chisels. We call it one-sided
griding. Japanese chefs use almost exclusively single-edged knives. This is so for several reasons. The knife is sharper than a "V" -shaped edge. It is ground at angles of 7-15 degrees. Provides better control when slicing. Thanks to its straight underside of the blade, it is more suitable for horizontal slicing. And if you need to cut vegetables or meat into really thin slices, one-sided grinding is the right solution. Another advantage is easier sharpening, as you practically only deal with one side. Here, as in life, everything is a matter of habit and training. Especially vertical cuts may require training, but then there is no going back.
The ideal material for these blades is the already mentioned "white steel" Shirogami, also called Yasuki-Hagane White. Due to its high carbon content, it is very hard (more than 61 HRC), which is a basic prerequisite for very thin edges. Otherwise, a blade with an angle of less than 15 degrees would last only a short time. A natural feature of Shirogami steel is its susceptibility to oxidation. It is therefore necessary to rinse the blade with lukewarm water after use, wipe it dry and apply a thin layer of camellia oil or Hamono Abura oil from our offer. The knife must finally be placed in the paper in which it was delivered. The whole activity will take you practically no time and the knife will please you at every sight. The Shirogami steel has a softer steel on the right side, which not only allows for easier grinding, but also gives the knife greater durability.
We have selected for you the most practical types of knives with one-sided grinding.
©2010-2018 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.
