Tojiro Damascus Pro 13,5cm long japanese paring knife SGPS premium steel

This Tojiro Damascus Pro SGPS range uses a highly technical type of steel. This luxurious collection has won numerous cutting tests, and is much sought-after by Japanese chefs working in French brigades. The diverse properties of these Japanese knives make them top-of-the-range equipment, reserved for experienced cooks who know in advance all the characteristics of SGPS steel.

The blade of this paring knife measures 13.5cm. This long, multi-purpose blade will be useful for all types of cutting, mainly on fruit and vegetables, but also on small pieces of meat or fish.
It is made from SGPS steel: a rare high-end steel made from sintered steel powder. The incredible qualities of sintered steel enable us to create luxury knives with unbeatable sharpness.

Here's how the sintering process works:

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

2- The powder is again ground and mixed for several hours,

3- The powder is compressed and compacted,

4- The material obtained in the previous step is gently heated to 180-250°C: this is called debinding, and 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 ultra-technical manufacturing process is currently the most advanced in the cutlery industry.

The cutting edge of the SGPS steel blade obtained through sintering is far superior to that of VG10 steel blades (their cutting edge is already excellent). What's more, thanks to its high chromium content, SGPS has the added advantage of being rustproof!

Rockwell hardness is set at 62°C HRC, so we recommendsharpening the blade with a grit stone when you feel that the edge is no longer as sharp as on the first day (or leave the sharpening to a professional if you're not a sharpening pro!). Given the high carbon content (around 1.4%) and superior quality of SGPS, sharpening is a little more difficult than with VG10 steel, but the edge is not only longer-lasting but also better. This concentration of carbon considerably increases cutting resistance, and also demands extreme care when used in the kitchen.

This core, full of technical qualities, is covered by 63 layers of stainless steel and nickel damascus, superimposed one on top of the other to protect the core and give the blade (very) slight flexibility. These layers form small waves on the blade, a refined pattern that is sure to please fans of Japanese knives.

The eco-wood handle is hygienic and extremely durable. It is easy to clean, an advantage for professional cooks who will save precious time. Its classic shape, black color and 3 stainless steel rivets have been selected to preserve the sobriety desired by many chefs. Its style will blend in with all types of kitchen.

KnifeLeader's advice: As the blade is very hard, it's essential to use it on wooden boards , as it won't stand up to a plastic cutting board. If the tip or cutting edge of the blade strikes a hard object such as a bone or core, or undergoes a twisting movement, the blade could break. Finally, even though it's stainless, we recommend that you clean and dry your knife as soon as you've finished cooking, to preserve the beauty of the high-grade steel.

Acquiring this paring knife is the assurance of owning a top-performance knife. It has been created to satisfy the highest demands of professional chefs and Japanese knife enthusiasts alike. A sensational combination of elegance, technicality and sobriety, its efficiency will impress you!

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