THE TOG STORY. Hiromune Takaba, the swordsmith who inspired the creation of TOG Knives

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3 THE TOG STORY TOG Knives are the creation of Bristol-based product designer Bert Beagley-Brown. After visiting a Samurai swordsmith in Seki (Japan), Bert was inspired to work with craftsmen there to try and create the best kitchen knives in the world. TOG are now loved by Michelin-star chefs and keen home cooks alike. At TOG we believe in creating products that take the best of Japanese craftsmanship and tradition, but together with the best in modern design, materials and manufacturing. We believe in creating products of the finest quality that will be loved and looked after and that will give lasting performance. There are eight different craftsmen involved in making a Samurai sword and in that spirit, there are eight different craftsmen making the blades of TOG Knives, all expert in their part of the process. TOG Knives are made by hand in small batches from the best materials. Every blade has its own number because every knife is individual and we believe in celebrating this. Hiromune Takaba, the swordsmith who inspired the creation of TOG Knives

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5 THE GEEKY STUFF TOG blades are made from a special steel, roll-forged in Seki City, Japan, using 800 year old Samurai swordmaking techniques. 21 layers of 3 different metals are combined to produce the incredibly sharp blade and ensure that it stays sharp. Ten antimicrobial copper alloy layers give TOG blades their unique stripes and make our blades the most hygienic on the market. Each copper layer is about half the thickness of a human hair. Microscope cross section Each TOG blade is individually numbered. Phenomenal cutting performance from a central layer of ACUTO 440 Japanese steel. This steel is one of the very best available with 1% carbon. It is hardened to HRC 59±1. Blades sharpened to 10 each side giving a perfect balance between extreme sharpness and resistance to damage. Laser-etched graphics will never fade and there is no ink to come off in your food, unlike with other brands. No thick metal hilt at the heel of the knife, which means the blade can be sharpened along its full length. Welded stainless steel bolster improves durability and helps to perfectly balance the knife. TOG handles are made from Kebony, a Norwegian eco-alternative to tropical hardwood. Kebony is made by treating FSC maple with a bio-waste liquid, using heat and pressure and the result is hard, stabler, durable and water resistant. Laser-etched 600-year-old Japanese pattern gives texture. Handles are shaped by hand using a 48 stage process so every one is slightly different. Scoop feature for your little finger gives control and precision. Full tang construction (blade running full length of knife) gives additional strength.

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7 OUR PRODUCTS Our most up-to-date product range can always be found at 4¾ / 12.5cm PETTY (UTILITY/PARING) KNIFE Petty is the Japanese name for this type of small utility knife. It is light and agile and perfect for smaller work including paring and slicing. It also has a very useful, sharp point. 6½ / 17cm SANTOKU (MULTI-PURPOSE) KNIFE Santoku in Japanese means three virtues, relating to its proficiency with meat, fish and vegetables. The Santoku is the most versatile of all kitchen knives. 8 / 21cm GYUTO (CHEF S) KNIFE The Gyuto is used as a general purpose knife by many chefs for mincing, slicing & chopping vegetables and disjointing large cuts of meat. 10¼" / 26cm 'SUJIHIKI' (CARVING) KNIFE The Sujihiki is a double-bevel, thin slicing knife intended for cutting raw or cooked protein such as meat or fish, or terrines.

8 10 / 25cm CERAMIC HONING ROD The TOG ceramic honing rod is the perfect tool for keeping kitchen knives super-sharp. It works by repairing minor damage to the blade and at the same time its #2000 grit fine abrasive surface refines the edge. Use the rod daily or weekly. For really blunt or chipped knives we recommend sharpening with ceramic whetstones. Stainless steel hanging ring. Durable, comfortable, hygienic handle. Laser-etched permanent TOG branding. Universal length rod (10 / 25cm), suitable for all kitchen knives. Lightweight ceramic - easier to handle than a steel. Ultra-hard (Mohs 8) sintered black ceramic works brilliantly on any steel. Can also be used for deburring during whetstone sharpening. Smooth #2000 grit abrasive surface repairs damage and refines your edge with minimal wear on the blade. Less harsh on the edge than diamond steels. 3-Part shock absorber system consisting of handle, endcap and central core material that transmits shock along the rod. This patented system absorbs 70% of impacts and reduces the risk of the rod breaking if it is dropped. Endcap absorbs shock and prevents the ceramic hitting the floor if dropped. It is flush so that the knife blade doesn t catch on it.

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10 "I'm not a knife geek but I do love a truly great knife. My TOG is one such piece of crucial kit. Phil Howard Chef/Co-owner, Elystan Street Restaurant, London (formerly 2 Michelin stars). "My new favourite knives - Fantastic, beautifully crafted, a joy to work with." Anthony Demetre Chef Patron, Arbutus & Wild Honey Michelin-starred restaurants, London. "I have been using this knife [TOG Gyuto] at home for the last 6 months and have to say, it's been brilliant. Sat Bains Chef/Owner, Restaurant Sat Bains with Rooms, Nottingham (2 Michelin stars). "Lightweight, incredibly sharp & comfortable to use, I use the TOG knife both in my kitchen at work and at home." Ollie Dabbous Chef/Owner, Dabbous Restaurant, London (Michelin Star). "These are great knives made by great people who know what professional chefs need. John Burton-Race Head Chef, The Grosvenor Hotel, Devon (formerly 2 Michelin stars). TOG Knives Ltd. Registered Address: Glenside Farm, Oxleaze Lane, Bristol BS41 8LA Company No Registered in England & Wales customerservices@togknives.com Follow togknives on Facebook, Instagram, Twitter, Pinterest, YouTube or Vimeo to see what we re up to...