Tojiro SD Series collaborated with "Ikuko Yoshida"

Blade Structure	Performance
		Double Edged / for Professionals		with Bolster
		ECO Wood Handle		3 Studs / Full Tang
	*The sharpness and the hardness are just for your reference.

Skillful Cooking with Good Knives

Niigata Cooking Technical School, located in Niigata, has been producing a lot of chefs for a long time. A president Ikuko Yoshida, has been working not only on educating students but on the activities for housewives, children and the general public to teach about food education.
Through the many kind of activities, she was surprised that knives the students had were always very dull.
She believes that cooking knives have to be selected carefully for a good cooking. She also says, “In the process of cooking, we use may kind of kitchen utensils, however, no one can cook well without good knives and the skills to use them.” Finally she visited us for consulting to realize her thoughts.
It was on year ago and a project have started…

Sizes and Materials She Selected with Confidence

She had a confidence through the activities and experiences, which is that obviously she knew proper sizes for kitchen knives. She learned from students in her classes and felt the sizes of general knives sold in markets were noncommittal.
 “Tojiro” made an exclusive die for her knives to live up with the requirement.
200mm for Chef knife. It works from cutting a chunk of meet to slicing Sashimi. 150mm for Santoku, which works as a convenient utility knife for your daily life and the smaller size is good for your children as well. 130mm for Petty knife, which fits the size of apple. We also slanted the heel. This shape guides your fingers to the right holding position.
She selected SD Molybdenum Vanadium steel, which has good sharpness and corrosion resistance. She thought about material in terms of people who use knives everyday. This also shows her kind personality.

“I am very happy that I could develop this series discussing with manufacturer directly. Because we pursued and examined the best material, the shape of handle for easiness of use and sizes, I highly recommend with confidence.
Also I believe that everybody from housewives to children are satisfied with. Please feel your hand.”

Ikuko Yoshida
President of Niigata Cooking Technical School

Outstanding Durability with 3 Anchors, ECO Handle and Bolster

Employed traditional shape ECO wood handle focusing on its usability and practicality. It is one of the reasons why we did not try to be different.
ECO wood is not only eco-friendly material but has less shrinkage with age-related deterioration and that means the durability lasts for a long time. You always can feel as if it is just like brand-new handle.
We gave top priority to durability employing 3 anchors and bolster structures as a professional model on this series.
That leads less cracks, loosening and a wrap on the handle. This is designed for professionals indeed.

Ikuko Yoshida’s Concept in Your Hands

Produced by Ikuko Yoshida, a lot of her ideas in this series. Employed SD Molybdenum Vanadium steel that has superior sharpness and corrosion resistance combined with handle that has stronger durability.
Her rich experiences and know-how cultivated through many classes and activities are fully utilized on the sizes and shapes.
DP Cobalt Alloy steel series is recommended for your next step.

Item No.	Item Name	Total Length	Weight
YF-130P	Petty Knife 130mm	240mm	65g
YF-150SA	Small Santoku 150mm	285mm	175g
YF-200CH	Chef Knife 200mm	325mm	175g
YF-01WS	Whetstone for home use (Middle #1000)	-	405g
YP-04ST	Kitchen Knives 3 Pieces Set (Petty Knife･Small Santoku･Chef Knife)	-	-