Collection: TOGIHARU ACIER CARBONE

Plaisir d'affûtage ... 
Pour de nombreux professionnels, les couteaux en acier au carbone sont une obligation. Pour répondre aux exigences 
L'acier au carbone peut être facilement affûté jusqu'à l'obtention du meilleur tranchant possible. 
Bien équilibrés, les couteaux Togiharu au carbone sont aussi pour les puristes très agréables à affûter.

A pleasure to sharpen ...
To many professional chefs, carbon steel knives are the only way to go. Carbon steel can be honed to the sharpest edge possible.
For these knife 'Purists', Togiharu Virgin Steel knives offer impeccable balance in the hand and are a pleasure to sharpen.

To many professional chefs, carbon knives are the only way to go. For these knife purists, Togiharu Virgin Steel Knives are made with the same level of carbon steel as a Japanese yanagi. The Togiharu carbon line is crafted out of junkou steel (virgin carbon) with a bacteria resistant polyacetal resin handle. The purity of the junkou carbon steel makes the blade harder, which allows it to hold a sharper edge for a longer period of time. Professionals agree that carbon knives can teach cooks how to be organized and care for their tools.