The Tojiro Co Ltd was founded as Fujitora Farm Equipment by Mr. Torao Fujita in 1953 in Tsubame, Niigata Prefecture, Japan. The company was renamed to Fujitora Industry Co Ltd in 1964, and to Tojiro Co Ltd in 2015. It is now one of the largest makers of Japanese kitchen knives in the world.
Gyutos, santokus, and chef knives are almighty in the kitchen, but there are still some instances they are less suited for, such as cutting certain foods and ingredients. This Tojiro Salmon Slicer is primarily meant for processing smoked or raw salmon, but it can also be employed for a variety of other slicing and carving tasks.
The blade is made from Swedish high purity molybdenum vanadium steel using a mono steel construction. It is therefore very easy to maintain and care for. It has a full tang yo wood handle that is both comfortable and secure to hold.
The knife features a long, narrow blade and hollow-ground indentations that help release the sliced items from the blade. Smoked or cured proteins like ham or salmon are normally denser than a cooked meat like prime rib. Also the normal slices required are far thinner, so specialized slicing knives like this one have an exaggerated long, narrow blade with a little bit of flex to ensure smooth, easy slicing.
Armed with the Tojiro Salmon Slicer, you will be able to cut the thinnest, most professional-looking slices with ease.
Location: Sanjo City
Construction: Mono Steel, Stamped
Steel: MV Stainless
Edge Length: 305mm
Overall Length: 435mm
Handle: Yo Wood
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