Tojiro Damascus Pro 10cm high quality SGPS steel japanese paring knife

The Tojiro Damascus Pro SGPS range is certainly the most technically advanced yet. This excellent series has won several cutting tests, and is much sought-after by Japanese chefs working in France. The many features of these Japanese knives make them top-of-the-range equipment, reserved for experienced cooks familiar with the properties of SGPS steel.

The blade of this paring knife measures 10cm. Small but versatile, you'll have no trouble slicing your tomato or other vegetable in seconds. The paring knife lets you peel, turn and slice fruits, vegetables and herbs.
It is made from SGPS steel: a very high-grade steel obtained from sintered steel powder. The exceptional qualities of sintered steels enable us to produce luxury knives with unrivalled sharpness.

Sintering is a highly advanced manufacturing technology:

1- The metal is first heated and then condensed to produce an extremely fine powder (nanometric in size),

2- This powder is then ground and mixed for several hours,

3- The powder is compressed and compacted,

4- The material obtained in the previous step is slowly heated to 180-250°C: this is the debinding stage, which removes the binders coating the particles to be sintered,

5- Finally, the sintering stage: the steel is heated to 1120°c, just below the melting temperature of the base material.

This highly technical design process is one of the most advanced in cutlery today.

The SGPS steel obtained gives the knife a sharpness far superior to that of VG10 steel blades (whose sharpness is already excellent), and a high degree of robustness. What's more, it has the added advantage of being stainless, thanks to the amount of chromium it contains (around 15%).

With a hardness of 62 HRC, it is advisable tosharpen it with a grit stone as soon as you feel that the cutting edge is no longer as sharp as on the first day (or leave the sharpening to a professional). Given the superior quality of SGPS and its high carbon content (approx. 1.4%), sharpening is a little more difficult than with VG10 steel, but the edge lasts longer. This concentration of carbon increases cutting performance tenfold, and also demands extreme care when using the knife.

This core, full of technical qualities, is enveloped by 63 layers of damascus, layers of stainless steel and nickel assembled one on top of the other to create a slight suppleness and protect the core. These layers produce a wave-like pattern on the blade that will appeal to fans of Japanese knives.

The eco-wood handle is rot-proof, so it's highly resistant to weathering, antibacterial and easy to maintain, a real plus for professionals who will save precious time. Its black color, classic shape and 3 steel rivets have been chosen to maintain a certain sobriety sought after by some cooks, so this knife will blend into any kitchen style.

KnifeLeader's advice: As the blade is very hard, it won't stand up to being used on a plastic cutting board, so give preference to wooden boards. It may break if the tip or cutting edge strikes a hard element such as bone or core, or undergoes a twisting movement. Even if stainless,steel of this quality needs to be cleaned as soon as you've finished using it, then wiped dry with a soft cloth.

This paring knife is a jewel of the cutlery world, performing to the highest standards. It was created for the most demanding cooks, whether professionals or enthusiasts of cooking and Japanese knives. A sensational combination of technical sophistication, elegance and sobriety, its efficiency will dazzle you!

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