Tojiro Pro Service en Salle DP Damascus VG10 Steak Knife 190 mm FD-708
Type: Steak Knife
Blade Material: DP Damascus Cobalt Alloy
Core: Cobalt Alloy Steel (VG10)
Outside: Damascus Stainless Steel
Blade Length: 190 mm ( 7.5'')
Overall Length: 340 mm ( 13.4'')
Thicker portion of the blade: 2 mm
Weight: 134 g (4.7 oz)
Handle: 18-8 Stainless Steel
Item Number: FD-707
Made in Japan
Tojiro-Pro ”Service en Salle” Service Knives Series
Specialized for Professional Service Person. It is the First in the World.
Tojiro have been doing positive activities under a slogan “World-wide exchanges and inheritance of food and cooking culture”. As one of the activities, they have been a sponsor of “Contest of Restaurant Service – Maitre de Service Cup” and also a corporate supporting member of “Association des Maitres de Service“. They found that there are no knives specialized for services in the world through the activities and saw service persons are taking pains. That is why they developed first service knives in the world in corporation with Toshikazu Fukuoka, a chief service instructor of FFCC (French Food Culture Center), prize winners and Association des Maitres de Service. “Tojiro-Pro Service en Salle” series are recognized as Association des Maitres de Service‘s recommended knives. The refined sharpness and magnificent usability has also good reputations. Also a champion of the 9th contest in Japan, Osamu Takamori is regularly using “Tojiro-Pro Service en Salle” series and he also conquered the world contest with his skills and the knives.
The Beautiful Shape is Essential for Fascinating Service
Magnificence and beauty are especially important when a service person cuts in front of customers. They studied the unique grip of service persons and put “Shinogi” shape that is adopted on traditional Japanese knives on the handle. The shape of bolster controls drops of fruits juice in cutting and patterns of 37 layers DP Damascus steel on the blade emphasizes the beauty. It realizes “fascinating service” =Gueridon Service.
It is not too much to say that this series are essential for service persons. Why don’t you provide the best services to your customers with “Tojiro-Pro Service en Salle”, which are recognized among top professionals in the world?
No Compromise with the Sharpness
Supporting an accurate and quick cutting is one of most important points in a service field. In a developing process, they never compromise with the sharpness at all, neither because “Tojiro” have been particular about the sharpness as many people know. Because the special edging is done by full-time workmen one by one carefully, the knife moves to the direction where a service person intend to.
Also DP Damascus steel for the blades are available to use the right knives in the right situation.
Beautiful Knife is Necessary for Restaurant Services
In developing this series, I had three points in my mind, which are comfortable grip, easy control and beauty. I offered detailed requirements on handle, bolster and blade.
They must be very difficult or I even thought it might be impossible, however, they are all realized exactly I imagined. I was so surprised at Fujitora’s very high skills and the quality of design.
I am also very proud of them. Usually I am demonstrating in front of students as an instructor.
I am so happy to have opportunities to tell and show them how good these knives are. I expect that not only service person but everyone who is engaged in cooking use “Tojiro” and entertained their customers with wonderful presentation.
Chief Instructor of French Food Culture Center
Exclusive Knives for Service, “Association des Maitres de Service” Recommends.
This series is for professional Gueridon Service people developed by corporation of Mr. Toshikazu Fukuoka, chief instructor of FFCC (French Food Culture Center). Also Association des Maitres de Service recommends.
It is first trial in the world. It realizes “fascinating service” and necessary for the service.
VG-10 is high-carbon stainless steel containing cobalt, hard and HRC is 60-61. The material has excellent sharpness and abrasion resistance. So it spread between professional recently. It is developed and made by Takefu Special Steel Co.,Ltd. It's Japanese company. If the entire blade is very hard, it is difficult to sharpen. If the edge is soft, it is dull, and sharpness fall immediately. So the hard material is used in the center only, the soft material is used in the side.
Note: Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.
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