TOJIRO

We offer five different Tojiro knife ranges, including single and double bevel blades and wooden or metal handles. Whichever range you choose, all of our Tojiro knives are sharpened by hand to Japanese honbatsuki standard. Roughly translated this means ‘true edge’, and is the ultimate level of sharpness demanded by Japanese professional chefs. Each knife is packed in an individual presentation box, with care instructions.

Tojiro knives, imported direct by ourselves from Japan, meet the needs of the cook who demands the best, whether professional chef or dedicated food lover. They combine award-winning design with the best in materials and workmanship.

Tojiro DP   These knives have composite blades. The blades are made from very pure stain-resistant high-carbon steel alloyed with Molybdenum, which is then plated with 13 chrome stainless steel, leaving just the cutting edge of the inner blade exposed. The result is a blade that will take and hold an extremely sharp edge, but is protected by the stainless outer layer. Handles are made of laminated hardwood, impregnated with resin for long life and comfort in use.

The DP series has double-bevel blades (the cutting edge is angled on both sides of the blade), the style to which most British cooks are accustomed.

The gold sticker shown on the handle of the knife pictured  indicates that these knives received Japan's coveted Good Design award.

Tojiro DP Damascus   The core blade and cutting edge of the DP Damascus series is made from the same pure stain-resistant high-carbon steel alloyed with Molybdenum as the standard DP series. However, in the Damascus series this is overlaid with 36 separate fine layers of steel, the layers alternating between high-carbon and low-carbon stainless, giving the knife exceptional strength. These layers are then polished on the blade to create a very subtle, shimmering patterning effect to the blade surface. The effect of this technique is called kasuminagashi in Japanese, which translates as floating mist. Handles are of laminated hardwood impregnated with resin.

The cost of producing a Damascus blade is understandably high, and these are among the most expensive knives we offer. The DP Damascus range is for the cook looking for a knife which is not only a superb tool, but is also an object of subtle beauty and distinction.

Tojiro Pro DP These knives are of all-metal construction. They have composite blades similar to those of our standard DP range, with an inner core of high carbon steel alloyed with Molybdenum and Vanadium sheathed in a layer of 13 chrome stainless steel.

Handles are of 18-8 stainless steel, with a distinctive ribbed pattern. The ribbed design of the handles conquers a common problem with metal-handled knives, which have a tendency to become slippery and difficult to grip in use.

Knives in our Tojiro Pro range can be high-pressure sterilised at temperatures up to 160 degrees centigrade. They offer a winning combination of attractive design and hygiene and comfort in use. And like all of our Tojiro knives they are superbly balanced tools with a razor-sharp cutting edge.

Tojiro SD  Blades are forged from very pure steel alloyed with Molybdenum and Vanadium, resulting in a blade which is highly stain resistant, but holds a much sharper edge than the lower-grade stainless steels used in most knives. Handles are of laminated hardwood impregnated with resin.

Knives in the Tojiro SD range have single-sided blades i.e. the cutting edge is angled on the right side of the blade only. This type of edge is used by Japanese chefs to ensure that, when cutting, the food is not crushed by the angle of the blade. As an example, it is said to be impossible to cut slices of sashimi with perfectly square edges using a double-sided blade. The nature of one-sided blades means they are more suited to right-handed people. Left-handers can, of course, use them, but will not enjoy the additional benefit that the single-sided blade brings.

Tojiro Pro SD Specialist sushi knives, these have single-bevel blades of Molybdenum Vanadium stainless steel and handles of 18/8 stainless steel.. The unique handle design is ribbed on one side to allow maximum grip for the fingers, while the other is contoured to fit snugly in the palm.

The range includes a deba, which is heavier than our other knives and is designed for topping and tailing and filleting fish. It is also ideal for heavy duty chopping. Also included are yanagiba and takobiki knives, traditional tools of the sushi chef, and perfect for accurate slicing.

NARIHIRA

These sushi knives combine traditional styling with modern blade-making technology. Priced from just £13.99, they offer superb value. The single-bevel blades are of quality stainless steel, and  the handles are of magnolia wood, shaped to fit snugly in the palm. Bolsters are of hard-wearing polypropylene.

The range includes both deba and yanagiba knives, each available in two different sizes, as well as an usuba (vegetable slicer).