Tojiro Zen 3-layer blade, santoku 16,5 cm

Tojiro is one of the largest Japanese knife brands. This innovative brand has won several design awards. Traditional Japanese techniques are combined with modern production methods. The Tojiro kitchen knives are razor-sharp and very durable.

It’s always a challenge finding the right balance between hardness (sharp, but brittle and less stainless) and smoothness (less sharp and brittle, but more stainless). Tojiro has chosen for a multi-layered construction. The VG10 steel core is surrounded by 13-chrome steel. This makes for a unique combination of hardness and makes it far better resistant against rust! Way better than a regular carbon steel knife.

The handle is made of lightweight oak and is shaped in the traditional Japanese D-shape. Basically this means it is suited for right-handed use, but the a-symmetry does not bother for left-handed users.

Specifications
Finish blade     satin     
Right or left-handed     right-handed     
Type of edge     plain edge

THEORY: Ingredient understanding 

RECIPES:

1. BASICS: Gluten-free flour mixture, Vegan whites, Swiss meringue, Gelatin mass, Tartaric acid solution, Almond marzipan, Pralines, Gianduja, Candied citrus zest.

2. SPONGE: Soft almond sponge, Almond "pain de gènes" sponge, Pain d'Eugene praline sponge, Joconde sponge, Choux pastry sponge, Chocolate choux pastry sponge, Brownie, Chocolate sponge, Banana cake, Almond cream, Macarons.

3. SHORTBREAD: Almond shortbread, Cocoa almond shortbread, Brittany shortbread, Brittany shortbread cocoa, Crumble, Choux crunch.

4. CHOUX PASTRY

5. CRUNCH: Chocolate reconstituted shortbread, Praline crunch.

6. FRUIT COULIS

7. CREAMS: Water based chocolate cream, Fruit cream, Praline cream, Nut based cream, Soft caramel.

8. GANACHE AERIENNE: Chocolate ganache aerienne with cream, Chocolate ganache aerienne.

9.MOUSSE: Chocolate mousse, egg white based, Chocolate mousse, Fruit mousse, Praline mousse, Nut mousse, Dairy mousse, Tahini mousse.

10. GLAZE/ENROBING: Neutral glaze, Cocoa glaze, Fruit glaze, Couverture enrobing, Chocolate spray mixture.

INSTRUCTION MANUAL: Concept inspiration

INSPIRATION: Recipes to inspire

INFORMATION: Chocolate, Fruits, Flavour pairing, Equipment: material, Partnerships and Bibliography.