The Fujitora factory of Niigata Japan aspired to produce a commercially successful knife that would be accessible to professional and amateur chefs alike. Their strategy saw them link up with the most famous of Japanese housewares designers, Komin Yamada who also designed the Global knife series to produce a series of quality yet value Japanese knives. The result was the development of the Tojiro Sha Ra Ku Mono series, made from a Molybdenum Vanadium steel to offer superior cutting performance and durability. The knives feature an elegant and stylish sweeping design evoking the history of the traditional Samurai katana sword. The handles of the knives are made from stainless steel and are hollow, making these knives feel extremely light. Tojiro Sha Ra Ku Mono knives are good value for a range of high carbon Japanese steel knives and have a hardness of 56 HRC.
It is a specialist knife, really for use with bread only. The teeth are made to saw through the crust of bread but could also be used for some tough meats, for example crackling. The funny thing is, the Japanese do not really eat bread and so it is one of those products that they never really understood! If you look closely at the knife blade you will see that on the face of the knife, the teeth have a chamber whilst on the back of the knife, the face is flat. When you cut into bread, you will automatically cut inwards in a curve rather than straight down and the chamber is there to help correct this so that your slicers will be more of a similar thickness all the way throug