Tojiro Damascus Pro 18cm high quality SGPS steel Gyuto Japanese chef knife

Opt for the excellence of the Tojiro Damascus Pro SGPS range: this hyper-technical series is often sought after by Japanese chefs working in France, and has won several cutting tests. These top-of-the-range knives are reserved for experienced cooks who are familiar with the technical characteristics of SGPS steel.

The blade of this Gyuto knife measures 18cm. Cutting fish, slicing meat and chopping vegetables has never been so easy! In just a few minutes, you'll be able to prepare 5-star dishes for your guests.
The blade is made of rare SGPS steel, obtained by sintering powdered steel. The exceptional qualities offered by this type of steel result in blades with unrivalled sharpness.

Sintering is a very precise manufacturing process:

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

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

3- Then the powder is 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 coating the particles to be sintered,

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

This highly specialized process is currently the most efficient in the cutlery industry.

The SGPS steel obtained through sintering gives the knife a cutting edge far superior to that of a VG10 steel knife (VG10 is widely used in Japan), and enhanced strength. What's more, it's stainless, which is hard to find in high-quality steel.

We advise you to sharpen your knife with a grit Sharpening stone when the cutting edge has a slight weakness. For a Rockwell hardness of 62 HRC, a 3000/8000 double-sided stone is ideal. Given the superior quality of sintered steel and its carbon concentration of around 1.4%, sharpening is slightly more complicated than sharpening a VG10 steel blade, but the cutting edge will last longer. Cutting performance is enhanced tenfold, and care must be taken when using the knife to preserve its beauty and performance.

The SGPS core is enveloped by 63 layers of damascus: this damascus is made of stainless steel and nickel. The alternating soft and hard layers create a very attractive pattern on the blade, and above all protect the core from external shocks and damage.

The eco-wood handle does not deteriorate over time, as it is rot-proof. Its rapid maintenance is a great advantage for professional cooks. The knife's classic color and shape have been chosen to maintain the sobriety so sought-after in some restaurants, so it will blend in with all kitchen styles.

Advice from the KnifeLeader team: The blade is very hard, so never use your knife on a plastic cutting board, preferring wooden ones. Use it with care: the tip or cutting edge will not resist if it strikes a hard object such as a bone or core, or undergoes a twisting movement. Even if stainless,steel of this quality should be cleaned as soon as use is finished, then wiped dry with a soft cloth.

This chef's knife is a masterpiece of cutlery, performing to the highest standards. It has been designed to meet the demands of the most demanding chefs, and is a favorite with fans of Japanese knives. With its Damascus Pro range, Tojiro has succeeded in combining technicality, elegance and sobriety with great efficiency!

You can also find all other Tojiro Damascus Pro SGPS knives on our KnifeLeader.eu website!