For use
Maintenance
Materials / Shape
Manufacturing process
Manufacturing process
Other
There may be slight weight difference even for the same kinds of knives.
Since we sharpen and finish each knife by hand, there may be slight weight difference between individual knives. Rest assured, this does not impact quality. Also, the weight of a knife will gradually decrease as it is re-sharpened.
When handle smells…
The laminated reinforcement material contains phenol resin, which may emit an odor when it is exposed to heat. Please be careful when using in places where the handle could be exposed to high temperatures such as near gas stoves and use in dishwashers. In addition, the natural wood material sometimes emits a unique innate odor, and is not harmful to the human body. If you are concerned about the odor, leave the knife in a well-ventilated place for a period of time.
How can be bent blade fixed?
Wrap a towel around the blade, press it down on a flat surface and apply force from the opposite side of the bending direction to straighten the bent part. Since the blade may break if force is suddenly applied, please apply force gradually. If the bend appears to be wavy, the knife may have been used while it was twisted to both sides.
What kind of cutting board should I use?
Wooden cutting boards are gentle on knife blades and reduce loads applied to the edge of a blade, which allows the knife to maintain its sharpness longer. For users who wish to keep a knife in a good condition for a long time, we recommend using a wooden cutting board. For users who place priority on ease of cutting board maintenance, we recommend using plastic or rubber cutting boards.
Where does the worn off edge of the blade go during use?
The worn off tip adheres to the cutting board and is rinsed away when the cutting board is washed. Although it may mix in with the ingredients, since the waste that is caused by wear is finer than sand and naturally passes through your body, there is no need for concern. On the other hand, if the blade is nicked or chipped, do not mix it with ingredients because it is dangerous.
Are left-handed knives available?
Some left-handed products are made-to-order. See the respective product information page for details.
I want to dispose of an old knife.
When disposing of knives, wrap a cloth or newspaper around the blade and dispose of it as a dangerous object. How to dispose of waste differs depending on your municipality, so please contact your city office directly. We will accept our products only for disposal. (However, you must bear the shipping fees.)
Are rusted knives no longer usable?
Rust on an edge can be removed by sharpening with a whetstone or sharpener. For stainless steel knives, rust on areas other than an edge can be scraped off with cleanser, etc. (However, please note that this may cause scratches to the blade.) For carbon steel knives, perform maintenance by scraping rust with a scrubbing brush, and then apply cooking oil to prevent rust.
How can I repair a rattling handle?
If an insertion type handle rattles, (a handle that does not have a rivet on the knob) such as the handles of Japanese style knives, tap the knob end slightly with a hammer or on the floor a few times to fix the rattle. When there is rattling immediately after purchase, please contact us before use. When rattling occurs after some time of use, the inside of the knob may be corroded. While it depends on the state of the corrosion, we will repair such knives (fee-based).
Is blade chipping a defect?
Most blade chippings are considered to be caused by cutting hard ingredients. Use a dedicated freezer knife for frozen food. When chopping fish bones, etc., into pieces, the Deba is best. When the blade stops in the process of cutting an ingredient, pull it out straight and cut again without forcibly twisting the knife to both sides. When the blade is sharpened thin, while its sharpness is increased, its strength decreases. Therefore, be careful of excessive sharpening.
What should I do if the blade is cracked?
Cracks are considered to stem from the same cause as blade chipping. In addition, cracking may occur when the blade is given a strong impact (hacking or dropping, etc.). For knives made by composite materials, it may be able to re-sharpen and use again. Since even small cracks can result in blade breakage, if you find a crack, immediately repair it by grinding with a whetstone. We will also accept repairing for our products.(fee-based)
If I have a simple sharpener, is sharpening with a whetstone unnecessary?
A simple sharpener is not a substitute for a whetstone. Sharpeners do not sharpen the edge as a whetstone does, but is rather used for the purpose improving the knife’s biting of ingredients temporarily by roughening the edge of the knife. Use of simple sharpeners only makes the edge very brittle, causing blade chipping. In order to keep the edge in good condition, periodically sharpen with a whetstone.
Which whetstone should I choose?
Whetstones are generally classified into three types: rough, medium, and finishing whetstone. A medium grind is sufficient for re-sharpening that is performed for maintenance at home. When re-sharpening chipped or cracked knives, or when genuine sharpness is required, please prepare a rough grind and finishing grind as appropriate.
●Rough whetstone <#220~#400>: This is used to repair chipped blades and the shape of the blade.
●Medium whetstone <#800~#1000>: This is used to sharpen the edge.
●Finishing whetstone<#3000~#10000>: This is used for a sharper finish.
What kind of material is Damascus steel (Kasuminagashi)?
Elegant wave patterns are characteristic of Damascus steel. This wave pattern is generated by laminating different types of materials in several layers, rolling and forging, producing a raw material with less unevenness and free from impurities. Having less unevenness increases hardening accuracy, resulting in a blade material with high hardness and excellent sharpness.
What does “DP” and “SD” described for material quality mean?
“DP” is the abbreviation for Decarburization Prevention Method, and shows that a technology which prevents a reduction in hardness due to the movement of carbon between raw materials of composite materials was used as the manufacturing method. “SD” is the abbreviation for “Super Durability” which means “high durability,” and represents a special single-layer material in which molybdenum and vanadium are mixed into a high purity iron ore for blades.
What is the difference between “Western knives” and “Japanese knives”?
While there is a classification method that classifies Western knives as double-edged and Japanese knives as single edged, we classify our knives according to the handle shape and the specifications. Basically, Western knives have a riveted handle and Japanese knives have an insertion type handle. Furthermore, Western knives basically cut by bringing the blade down, while Japanese knives basically cut by pulling. Furthermore, the way blades are attached is also different between Western and Japanese knives.
What is the difference between the Chef Knife and Santokuk?
The Chef Knife came to Japan with Western culture in the 18C, and was named “Gyuto (means beef blade)” since it was a knife to cut beef. This knife is suitable for cutting meat. The Santoku has the shape of both the Chef Knife and Nakiri combined, and is suitable for cutting a wide variety of ingredients including meat, fish and vegetables. The Santoku is called a “versatile knife” because virtually any kind of cooking can be performed with this knife alone.
For types of Japanese knives, what is the difference between “glost fired knives” and “composite knives”?
“Glost fired knives are Japanese knives made of single-layered material, and composite knives are made of composite materials in which two or more types of materials are combined. Glost fired knives have the characteristic of longer lasting sharpness and composite knives have the characteristic of being tough with excellent durability.
What is “hardening”?
Hardening is the process to stimulate metallic components by heating raw materials to 1000°C or higher, and fixing this stimulated state while increasing hardness by cooling it. There are water, oil and air methods for cooling the raw materials, and each of them is classified into “water hardening,” “oil hardening” and “air hardening.”
What knife should I start with?
The key to selecting a knife is to consider what you want to cook and how often you will use the knife. If selecting only a single knife at the beginning, we recommend the Santoku. The Santoku is suitable for cutting a wide variety of ingredients including meat, fish and vegetables. For cooking at home, we would next recommend getting both the Chef knife and Petty knife. Easy-to-use knives can be selected depending on the ingredients. In addition, the Deba is convenient when preparing fish dishes regularly, and the Nakiri(Usuba) is also convenient if vegetables are prepared often.
Can I request made-to-order knives?
We basically do not accept requests for made-to-order knives from individuals. This is because die costs and sufficient manufacturing lots are required to manufacture new knives at our company. For companies that desire to develop original goods, please contact us as our sales representatives accept consultations.
Are knives suitable as a gift?
Knives have traditionally been a tool considered something sacred in dietary life. Even now, they are kept and widely used as an object of good luck during the stages and celebrations of life, such as ceremonial tape-cuttings for formal openings, cutting of wedding cakes at wedding receptions and as axes in launching ceremonies. Giving a knife as a gift serves as a congratulatory message of wishing good fortune in celebrating new beginnings.
Japanese traditional measuring unit “Sun” and “Shaku”, how long are they actually?
1 Sun is approximately 30mm(1.2”). 10 Sun is equal to 1 Shaku, and 1 Shaku is approximately 300mm(1’).
Where can I purchase TOJIRO knives?
We recommend purchasing from our official dealer. ( Distributors Information URL: http://tojiro-japan.com/distributors-information/)