Made in Seki, Japan the elite Japanese knives by TOG are a cut above the rest. Made from 21 layers of Acuto 440 roll forged high carbon Japanese steel, TOG has incorporated the craftsmanship of sword making with expertise to ensure that these knives are not only as sharp as can be but are made to last.
Named Gyuto in Japan as a translation for our chefs knife, this knife is considered to be the favoured general purpose knife to all cooks and chefs to use. The unique and visible copper stripes across the TOG 21cm 'Gyuto' Chef's Knife are not only designed for attractiveness but the 10 antimicrobial layers make TOG knives the most hygienic around. We all know that a blunt knife is more dangerous than a sharp one and with TOG 21cm 'Gyuto' Chef's Knife its blade has been sharpened to 10 degrees either side to give strength and sharpness to its blade and with their expert precision, TOG have ensured that their knives are made to a Rockwell Hardness 58-60, any higher this then increases the risk of damage to your knifes edge.
Not only is sharpness important, so is the weight and balance of the knife. The paring knife by TOG is made full tang, bolstered and triple riveted for comfortability, durability and creates the perfect balance for all cooks. To finally set this wonderful knife off, this stunning handle is made from Kebony maple, a Norwegian eco-alternative to a tropical hardwood, resulting in a hard, water resistant handle, this is then finished off with an intricate heritage Japanese design that has been etched for texture.
The thought, precision and craftsmanship that has been used to create TOG knives is one that is non comparable so if youre looking for a new professional knife made with the highest quality than look no further.
Arguably the most important tool in any professional or home kitchen, Chef’s Knives can accomplish almost any cutting task from slicing a pumpkin to dicing a shallot with ease. Chef’s Knives range in size from tiny 12cm models to huge 36cm blades. Choose Chef’s Knives with the longest blade that you are comfortable with for the most versatility.
Hand wash and dry immediately after. Using a dishwasher with a TOG knife has the possibility to damage the knifes edge due to rattling with other objects within and may affect your TOG knife’s handle due to the chemicals and heat a dishwasher can produce.
Do not use to cut onto hard surfaces like glass, stone and ceramic as this may blunt your knife and cause damage to them.
The copper on your knife may darken over a period of time, this is perfectly normal and can be restored if you wish and can be done so by using lemon or lime juice.
Do not use scourers or abrasives when cleaning your knifes, this could possibly scratch the blade of your knife and would recommend using a ‘non-stick’ washing up sponge.
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