TOG Web Brochure Jun2015 - TOG Elite Japanese Kitchen Knives

ELITE JAPANESE KITCHEN KNIVES
ABOUT TOG KNIVES
TOG Knives are the creation of British industrial designer Robert Beagley-Brown. Rob combined traditional
craftsmanship with modern design and innovation, aiming to create the best kitchen knife in the world.
The blades of TOG knives are forged in Seki City, the Samurai sword capital of Japan. Like the swords that
have been made there for 800 years, they are layered and hardened to give an unparalleled combination of
sharpness and strength. Sandwiched between the layers of steel are 10 layers of antimicrobial copper alloy,
creating the beautiful orange stripes and offering improved hygiene.
The handles are made from Kebony maple, a durable, warm, natural and eco-friendly alternative to tropical
hardwoods. They are shaped by master craftsmen in Sheffield, England, using a 48-stage process and
laser-etched with a 600-year-old Japanese pattern. They have a unique side scoop feature for added control.
Antimicrobial copper alloy layers,
half the thickness of a human hair
Laser-etched Kebony handles
"My new favourite knives - Fantastic, beautifully crafted,
a joy to work with."
Anthony Demetre
Chef Patron, Arbutus & Wild Honey Michelin-starred restaurants, London.
"I am a massive fan of Japanese knives. I've used many
top brands but TOG beat them all! They are light, sharp as
hell and feel fantastic to use.”
Adam Handling BCF Chef of the Year 2014. Head Chef, Caxton Grill, London.
"Lightweight, incredibly sharp & comfortable to use, I use
the TOG knife both in my kitchen at work and at home"
Ollie Dabbous
Chef / owner of Dabbous Restaurant, London (Michelin Star).
"I've used these knives in some of the toughest environments around the world and they survived better than
me! Tough yet precise, TOG knives are a joy to work with."
Matt Tebbutt Award winning chef and presenter of Channel 4's "Food Unwrapped" and
The Discovery Channel's "Kings of the Wild".
"The Santoku Knife is a sublime knife that should be in the
kitchens of both professional cooks and home cooks.
TOG have created something very unique with a lot of care
and attention for detail."
Andy McFadden Head Chef, L'Autre Pied restaurant, London (Michelin Star).
"At the Pony and Trap, we strive to find all things local, so
to find an amazing chef knife producer on our door step is
a real treat. I now use TOG as they're honestly the best
knives I've ever used.”
Josh Eggleton Head Chef, The Pony and Trap, Chew Magna (Michelin Star).
TECH SPECS
TOG blades are made from a special steel, roll-forged in Seki City,
Japan, using 800 year old Samurai swordmaking techniques.
21 layers of metal are combined to produce the incredibly sharp
blade and ensure that it stays sharp.
Ten antimicrobial copper alloy layers give TOG blades their unique
stripes and make TOG blades the most hygienic on the market.
Each copper layer is about half the thickness of a human hair.
Microscope cross section
Each TOG knife from the initial batch is individually numbered.
Phenomenal cutting performance from a central layer of ACUTO
440 Japanese steel. This steel is one of the very best available with
1% carbon. It is hardened to HRC 59±1.
Blades sharpened to 10° each side giving a perfect balance
between extreme sharpness and resistance to damage.
Laser-etched graphics will never fade and there is no ink to come
off in your food, unlike with other brands.
No thick metal hilt at the heel of the knife, which means the blade
can be sharpened along its full length.
Welded stainless steel bolster improves durability and helps to
perfectly balance the knife.
TOG handles are made from Kebony, a Norwegian eco-alternative
to tropical hardwood. Kebony is made by treating FSC maple with
a bio-waste liquid, using heat and pressure and the result is hard,
durable and water resistant.
Laser-etched 600-year-old Japanese pattern gives texture.
Scoop feature for your little finger gives control and precision.
‘Full tang’ construction (blade running full length of knife) gives
additional strength.
PRODUCT RANGE
Our most up-to-date product range can always be found at www.togknives.com
4¾” / 12.5cm ‘PETTY’ (UTILITY/PARING) KNIFE ペティーナイフ
‘Petty’ is the Japanese name for this type of small utility knife. It is light and agile and perfect for smaller work
including paring and slicing. It also has a very useful, sharp point.
6½” / 17cm ‘SANTOKU’ (MULTI-PURPOSE) KNIFE
三徳ナイフ
‘Santoku’ in Japanese means ‘three virtues’, relating to its proficiency with meat, fish and vegetables.
The Santoku is the most versatile of all kitchen knives.
8” / 21cm ‘GYUTO’ (CHEF’S) KNIFE 牛刀
The Gyuto is used as a general purpose knife by many chefs for mincing, slicing & chopping vegetables and
disjointing large cuts of meat.
10” / 25cm CERAMIC HONING ROD 黒セラミック包丁研ぎ棒
The TOG ceramic honing rod is the perfect tool for keeping kitchen knives super-sharp. It works by repairing
minor damage to the blade and at the same time its fine abrasive surface refines the edge. Use the rod daily
or weekly. For really blunt knives we recommend sharpening with Japanese ceramic whetstones.
Stainless steel hanging ring.
Durable, comfortable, hygienic handle.
Laser-etched TOG branding.
Universal length rod (10” / 25cm), suitable for all kitchen knives.
Lightweight ceramic - easier to handle than a steel.
Ultra-hard (Mohs 8) sintered black ceramic works effectively on
very hard steels. Can also be used for deburring during whetstone
sharpening.
Smooth, super-fine abrasive surface repairs damage and refines
your edge with minimal wear on the blade. Less harsh on the
edge than diamond steels.
3-Part shock absorber system consisting of handle, endcap and
central core material that transmits shock along the rod. This
patented system absorbs 70% of impacts and reduces the risk of
the rod breaking if it is dropped.
Endcap absorbs shock and prevents the ceramic hitting the floor if
dropped. It is flush so that the knife blade doesn’t catch on it.
TOG Knives Ltd.
Registered Address :
Glenside Farm, Oxleaze Lane,
Bristol BS41 8LA
Company No. 09538163
Registered in England
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