Tojiro for Meat Industry

Blade Structure	Performance
		Single edged, for Professional		Formed with Elastomeric Resin
		Elastomeric handle
	*The sharpness and the hardness are just for your reference. *Both angle is available for some of the items on demand

Developed Hearing from Workplace and Evolved More

New suggestions for workers who keep using knives whole day, for a long time in meat industry. We utilized our know-how and technology that have been accumulated for a long time for this series to offer “Hygiene Control” and “Reduced physical stress”. Our full-time sales person traveled throughout Japan and visited actual workplaces many times to develop the best meat knives discussing with the workers in there. We are developing the products reflecting their opinion immediately, which only manufacturer can do.
Sometimes we face so many differences depending on each region or even personal tastes. We also try to reflect the opinion in this series and have been continuing the activities.
Because we are always groping for better shape, design and new kinds, this series is what we call “evolving meat knife”.

Exclusively Developed, ”ZF steel”

“ZF steel” is developed to make it have both sharpness just like carbon steel and corrosion resistance. By adding special chemical elements, it could have more fracture toughness, abrasion resistance and corrosion resistance.
It is a totally new material. The whole blade has HRC60±1 hardness that is almost the same as carbon steel by hardening with heat, which means that it has long-lasting sharpness and well-suited with whetstones when re-sharpen.

The Themes are “Hygiene Control” and “Reducing Physical Stress”

A notice issued from the Japanese Ministry of Health on march 17th 1993 highly recommends hygiene control based on HACCP (Hazard Analysis and Critical Control Point) in slaughterhouses. Especially on knives, handle material, rust of blades and mixing chipping piece of metal out of blades were considered as potential risks.
That is why it became hard to use wooden handle and carbon steel knives that rust easily. “Tojiro” employed hygienic resin handle that was made by insert molding method as soon as the notice had issued.
We prepared 3 kind of handles. The first one is a from  Tojiro Color series that have been getting good reactions from many of users. The second is square-shape with less slippery processing on the surface and the third is designed based of the ergonomics.
The handle also has anti-bacterial function and 115℃ of heat resistance for 85℃ sterilization. Also there is no chink between blade and handle, unwanted bacteria are hard to live and increase.

Artistic Edging with Heart and Soul

Sticking to sharpness, the edge satisfies even professionals. We have more than 5 manufacturing process for edging on this series and are willing to spend a lot of time. Usually, durability is required for business-use, however, “Tojiro” have been pursuing the sharpness and studying edging and structure of a blade for a long time. This is one of a reason that many professionals use “Tojiro” as their favorite knife all over the world.

Feelings Developed by Reflecting Opinions from Workplace

We are confident in the sharpness and easiness to control that are developed by discussing with workers who actually use in their workplace. We would like you to experience them. “ZF steel” and the hygienic 3 types of handles exclusively developed for this series promise more efficient usability and reduction of physical stress.
Tojiro Color series with molybdenum vanadium steel and Tojiro Color salmon series are also available for inspection purposes.

Item No.	Item Name	Total Length	Weight
TK-150	Skining Knife 150mm	285mm	140g
TKS-150A	Skining Knife 150mm (Square-shaped Handle)	270mm	130g
TK-180	Skining Knife 180mm	305mm	155g
TKS-180A	Skining Knife 180mm (Square-shaped Handle)	305mm	140g
TH-150	Japanese Style Boning Knife 150mm	290mm	155g
THS-150A	Japanese Style Boning Knife 150mm (Square-shaped Handle)	285mm	140g
TB-151	Wide Boning Knife 150mm (Square-shaped Handle)	280mm	125g
THS-160A	Boning Knife Chef Knife Style 160mm (Square-shaped Handle)	290mm	125g
TB-153	Boning Knife 170mm (Ergonomics Handle)	290mm	90g
TB-152	Wide Boning Knife 180mm (Ergonomics Handle)	315mm	110g
TB-150	Sticking Knife 150mm (Square-shaped Handle)	275mm	130g
TB-154	Butcher Knife 170mm (Ergonomics Handle)	290mm	110g
TS-240	Trimming Knife 240mm	370mm	130g
TS-270	Trimming Knife 270mm	400mm	155g
TG-210	Chef Knife 210mm	345mm	145g
TG-240	Chef Knife 240mm	375mm	180g
TG-270	Chef Knife 270mm	415mm	235g