Couteaux de cuisine japonais Tojiro

Le couteau de chef Gyuto Tojiro Shippu Black FD-1593 est idéal pour la plupart des tâches en cuisine : trancher les légumes racines, les légumes et les produits semi-finis, ainsi que découper la viande, le poisson et la volaille. C'est un outil polyvalent permettant de créer des plats qui deviendront la signature des professionnels. La série Tojiro Shippu Black est dotée d'une lame en acier damassé 63 couches avec un noyau en VG-10. Les lames sont anodisées noires pour mettre en valeur l'élégance du grain. Le manche en bois de châtaignier est à la fois esthétique et pratique. Ne pas utiliser pour couper des aliments congelés ou des os. Laver le couteau à l'eau chaude avec une éponge douce. Utiliser un détergent neutre si nécessaire. Sécher soigneusement le couteau avec un chiffon doux. Ne jamais le laver au lave-vaisselle. Entretenir le tranchant du couteau avec des pierres à aiguiser de haute qualité au grain approprié. Présenté dans un élégant coffret cadeau, le couteau de chef Tojiro Shippu Black est un présent idéal.

Universal teflon knife.

Original teflon knife.

Tojiro takes pride in Japanese skills for cutleries. The enthusiasm for pursuing sharpness created “Tamahagane” that is extremely pure iron no one had never seen. The “Tamahagane” is highly valued as “Yasuki-Hagane” that is very good for knive-making in the present days and it also has very important role to support Japanese knife culture. Tojiro employed “Shirogami” that is taken as synonymous with the “Yasuki-Hagane” and put soft iron on it and forged. This series can offer you high quality and reasonable price as well. Special Swordsmith, Tojiro calles them “Tosho”, who are allowed to make Japanese sword by government can only make Japanese sword. Also they are under many restrictions on the materials, processing and so on to protect traditional Japanese way. That is why it is said that “Japanese knives are the best ones that everyone can have, which also have the best keenness”. “Tojiro” also has been transmitting the tradition and trying to develop a fusion of the tradition and modern technology on Japanese-style knives. Tojiiro has studied the best temperature for hardening, the edge angle, etc. for Shirogami steel. Tojiro can highly recommend this series with firm confidence. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

Tojiro takes pride in Japanese skills for cutleries. The enthusiasm for pursuing sharpness created “Tamahagane” that is extremely pure iron no one had never seen. The “Tamahagane” is highly valued as “Yasuki-Hagane” that is very good for knive-making in the present days and it also has very important role to support Japanese knife culture. Tojiro employed “Shirogami” that is taken as synonymous with the “Yasuki-Hagane” and put soft iron on it and forged. This series can offer you high quality and reasonable price as well. Special Swordsmith, Tojiro calles them “Tosho”, who are allowed to make Japanese sword by government can only make Japanese sword. Also they are under many restrictions on the materials, processing and so on to protect traditional Japanese way. That is why it is said that “Japanese knives are the best ones that everyone can have, which also have the best keenness”. “Tojiro” also has been transmitting the tradition and trying to develop a fusion of the tradition and modern technology on Japanese-style knives. Tojiiro has studied the best temperature for hardening, the edge angle, etc. for Shirogami steel. Tojiro can highly recommend this series with firm confidence. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.