Tojiro Damascus Pro 24cm high quality SGPS steel Gyuto Japanese chef knife

This Tojiro Damascus Pro SGPS range is certainly the most technical of the Tojiro knife series. Several cutting tests have been won with them, and they are much sought-after by Japanese chefs working in French brigades. The marvellous characteristics of these Japanese knives make them top-of-the-range tools, created for discerning cooks (be sure to find out about the properties of SGPS steel before buying).

The blade of this chef's knife measures 24cm. With this long blade, you'll have no trouble slicing through your meat, fish and large fruit and vegetables.
Made from SGPS steel, you're assured of owning a rare luxury knife! This top-of-the-range steel is made from sintered steel powder, and it's this steel that makes it possible to obtain a cutting edge that far exceeds anything you've ever tested...

Sintering is a highly advanced design technique:

1- The metal is first heated and then condensed into a nano-sized powder,

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

3- The powder is compressed and compacted,

4- The resulting material is slowly heated to 180-250°C: this is the debinding stage, which removes the binders around the particles to be sintered,

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

This ultra-technical manufacturing process is one of the most advanced in cutlery today.

VG10 steel already offers an excellent cutting edge, but SGPS steel gives the knife a far superior cutting edge and high strength. What's more, it's stainless because it contains chromium, which is very rare for a steel of this quality.

With a hardness of 62 HRC, we recommend sharpening with a grit Japanese stone (minimum 3000/8000). Sharpening is a little more difficult than for VG10 steel,given SGPS's high carbon content (approx. 1.4%), but the cutting edge is more durable. This concentration of carbon considerably increases cutting performance, but you also need to be extremely careful when using your knife, as the blade is very hard and therefore requires a great deal of care.

This highly technical blade is coated with a 63-layer Damascus steel, a blend of stainless steel and nickel that protects the core from impact and gives the knife a minimum of flexibility. These superimposed layers produce a wave-like pattern on the blade, typical of Japanese knives.

The handle is made of eco-wood, an inalterable material that is very easy to maintain, an advantage for professionals who will save precious time. The sobriety of its shape and color is perfect for any type of professional or personal kitchen! The 3 rivets on the handle reinforce the knife's solidity and balance.

Our team's advice: The blade should not be used on a plastic cutting board, but rather on a wooden one. It could break if the tip or cutting edge hits a hard element such as bone or core, or undergoes a twisting movement. The blade is stainless, butsteel of this quality needs to be treated with care, i.e. cleaned once you've finished using it, and dried with a soft cloth.

This chef's knife is probably one of Tojiro's best-performing kitchen knives. It has been designed for the most demanding cooks, whether professional or enthusiast. A majestic alliance of technicality, charm and sobriety, the efficiency of the Tojiro Damascus Pro chef's knife is sensational!

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