Tojiro offers excellent quality knives on a more modern higher volume scale by mixing modern machinery with traditional techniques. This achieves amazing quality, especially for the modest price, with levels of sharpness and durability aimed at professional kitchen use.
The values instilled in Tojiro's production, coupled with the value for money make them a no brainer. A very full range of excellent knives should offer you everything you need.
This range is made using a VG10 core steel with a lighter cobalt coating. This means the blade retains most of the statistics of VG-10 with a HRC rating of ~60 while the softer stainless steel coating helps to make sharpening easier.
Petty knives are a smaller blade mainly used for chopping herbs, veg, or perhaps even filleting a fish. A vital knife for when a Gyuto is too big. Blades are normally between 120mm and 150mm
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: