TOG Knives Santoku (Multipurpose) Japanese Kitchen/Chef's Knife 6½” / 17cm Blade

Description

TOG Elite Japanese Kitchen Knives are the creation of UK-based product designer Bert Beagley-Brown. Bert was inspired by meeting a Samurai swordsmith in Japan and set out to create the best kitchen knives in the world. TOG Knives combine the best of British design and Japanese craftsmanship and the knives incorporate ancient swordmaking principals as well as modern materials and manufacturing processes. They are used and endorsed by many top chefs in the UK but are also very popular with keen amateur home cooks. TOG 6½” / 17cm ‘SANTOKU’ (MULTIPURPOSE) KNIFE Santoku' in Japanese means 'three virtues', relating to its proficiency with meat, fish and vegetables (or with mincing, slicing and dicing). This multipurpose knife is perhaps the most versatile of all knives. More tech specs, reviews and press coverage are available on the TOG Knives website. • Small batch-produced, numbered, elite Japanese knives, hand-finished by artisan knifemakers - each knife has minor variations. • Roll-forged, 21-layer, phenomenally sharp blade that stays sharp due to Acuto 440 high carbon Japanese steel cutting edge hardened to HRC 58-60. • Ten antimicrobial copper layers give TOG blades their distinctive orange stripes. • Full tang, bolstered, 3-rivet handle for durability and balance. • Kebony Maple wood handle, a sustainable and highly durable alternative to tropical hardwoods. Handle sculpted to provide excellent grip and control and laser-etched with Japanese pattern. TOG Santoku Knife (Boxed) TOG Steel This cross section shows the 21 layers that are roll-forged to produce TOG steel. The high carbon central core is made of ACUTO 440, one of the best Japanese steels available for knifemaking. This gives the knives their edge retention. Softer, stronger layers of steel protect the core, following the principal of the Samurai sword.There are also ten layers of copper which is naturally an antimicrobial metal, for hygiene. Kebony Handles The handles of TOG Knives are made of a Norwegian material called Kebony. This is a environmentally friendly processed maple that's more durable than any hardwood. The handles have a unique scoop feature for comfort and control and are laser etched with a 600 year old pattern. Laser-etched Numbering TOG Knives are small batch-produced by many craftsmen, each skilled in a particular part of the process. As a result, each TOG knife is unique and we reflect this by etching a number into each blade. Form and Function Some 'designer' knives look great but don't perform. When TOG Knives were designed, Bert placed equal emphasis on form and function, aiming to make the best performing knives in the world as well as the best looking! About the Startup Describe your product in 3 words. Quality, Beauty, Craftsmanship How did you come up with the idea for this product? In 2004, I had the opportunity to work with a small family-owned knifemaking company in Seki, the Samurai sword capital of Japan. While I was there I met a Samurai swordsmith and I just found the whole experience the most inspiring thing ever! As a product designer, I saw an opportunity to bring together my skills and Japanese craftsmanship to try and create the best knives in the world and in 2013 I launched TOG Knives. What makes your product special? TOG Knives are special because they are the result of a collaboration between a designer and a small, artisan Seki-based knifemaker. There is such a high level of skilled craftsmanship in each knife and we've numbered them to highlight that each knife is unique. What has been the best part of your startup experience? When you create a brand, you have to build brand awareness from nothing. I sent some knives to some of the best chefs in the UK for feedback and one of the more rewarding parts of my experience was the support that I got from them. Twelve chefs including Phil Howard and Anthony Demetre were happy to provide testimonials free of charge just because they loved the products so much.