In 2004, TOG founder, Bert Beagley-Brown, held a Samurai sword in his hands. A real one. The man who made it was Mr. Hiromune Takaba and Bert had the privilege of meeting him on the day he finished the three month process of making the blade. The finest swords were made in the 13th Century, Mr. Takaba explained. Some of the knowledge swordsmiths had back then has been lost along the way. Mr Takaba had spent his life experimenting to try and regain some of that knowledge and to create the perfect sword.
Seki City is the Samurai sword capital of Japan. When Bert visited, Mr. Takaba was one of only 18 swordsmiths there. It is the culture and history of the Samurai sword that elevates kitchen knives from Seki to a league of their own.
Meeting Mr. Takaba was an incredible inspiration but so was being immersed in Japanese culture as a whole. Japanese people have so much respect for their possessions –the Samurai sword demanding the ultimate respect as it can take a life. The country is an incredible mix of centuries-old traditions and futuristic technology. The people have a humble pursuit of perfection and an incredible attention to detail.
It was years later in 2011 that Bert decided to try and create the best production kitchen knives in the world and he knew that they had to be forged in Seki.
Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. TOG follows the same philosophy. Their blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. Each blade is numbered in celebration of these differences.
Bert worked with his partners in Seki to create TOG’s unique layered steels. These contain alternating layers of stainless steel and antimicrobial copper, giving TOG knives their distinctive stripes. Like a Samurai sword, these steels have a hard central core steel for sharpness and edge retention, surrounded by softer steel layers for strength.
The handle of a knife is every bit as important as the blade. Any chef will know this. TOG’s handles are as comfortable as any in the world. Bert designed a unique ‘side scoop’ for added control. They are made from Kebony maple wood as it is natural, sustainable, water resistant and beautiful. Finally, to celebrate old and new coming together –a key aspect of Japanese culture –he laser etched a 600 year old Japanese pattern on to each handle as a grip.
TOG knives has now expanded beyond just kitchen knives. Its offering now includes American Black Walnut chopping boards and a matching knife block, all hand-made in the UK. In late 2020TOG also launched four fine whetstones and five Higonokami folding Japanese pocket knives. Its plans for 2021 include a leather knife roll and more kitchen knives.
