Tojiro Damascus Pro 15cm high quality SGPS steel japanese Universal knife

The Tojiro Damascus Pro SGPS range is packed with ultra-technical features. This collection has won cutting tests, and is much sought-after by Japanese chefs working in French kitchens. The fabulous features of this range make them top-of-the-range knives, yet reserved for informed cooks who know in advance the particular properties of SGPS steel.

The blade of this Universal knife measures 15cm. The advantage of a Universal knife is, of course, its versatility: if you're hesitating between a paring knife and a chef's knife, this is the perfect compromise. It cuts all types of fruit and vegetables, and even pieces of meat and fish, effortlessly!
Made from sintered powdered steel, this series is considered top-of-the-range. The exceptional characteristics ofSGPG steel(the end result of sintered steel) give us knives with a merciless cutting edge (watch out for your fingers!) designed to satisfy the elite of chefs.

Sintering is a highly specialized manufacturing process:

1- The metal is first heated and then condensed to obtain a very (very) fine powder,

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

3- The powder is then compressed and compacted,

4- The material obtained in step 3 is slowly heated to 180-250°C: this is called debinding, and removes the binders clinging to the micro-particles to be sintered,

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

This ultra-precise, highly technical manufacturing technology is the most advanced in kitchen knives today.

The SGPS steel obtained gives the blade a sharpness far superior to that of VG10 steel blades (and yet their sharpness is already excellent). SGPS has the added advantage of being stainless, which is rare for a steel of this quality!

For sharpening, we recommend choosing a fine grit for the stone, e.g. a double-sided 3000/8000 stone, given the blade's 62°C HRC hardness. The high carbon concentration and superior quality of SGPS make sharpening a little more difficult than for VG10 steel, but the edge will last longer. The high carbon content is a major contributor to the blade's hardness, which means you'll need to be extremely meticulous when cutting, as the carbon accentuates the blade's cutting strength and edge performance.

The core of the blade is enveloped by 63 layers of damascus steel (stainless steel and nickel). These layers, softer than the core, protect the SGPS steel and form a highly aesthetic and refined pattern on the blade that catches the eye.

The handle is made of eco-wood: it is both rot-proof and hygienic, which is an advantage for professional cooks in terms of time-saving maintenance. Its dark color, simple shape and 3 stainless steel rivets maintain a certain sobriety, often sought-after by cooks.

KnifeLeader's advice: Don't use a plastic cutting board, buta woodenone . If the tip or cutting edge hits a hard element such as bone or core, or undergoes a twisting movement, it could break in places. Even if stainless,steel of this quality should be cleaned immediately after use, then wiped dry with a soft cloth.

This Universal knife is a work of art as well as a concentrate of performance. It has been designed to meet the highest demands of professional cooks and enthusiasts of Japanese cuisine and knives. A sensational alliance of sobriety, elegance and technicality, its efficiency is prodigious!

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