Specifications

Tojiro Color Kitchen Knife -meat carving knife -
1) An anti-bacterial finish on a handle.
2) blade:18cm handle:Yellow

The concept is a tiredness reduction and a sanitary supervision.

 

Tojiro color series was developed in the primal philosophy that is "fatigue reducing" and "hygiene management" based on actual users' experience.

Not only 6 color variations in a handle, this series is superior in the quality basics such as a ergonomic handle shape, a blade sharpness and durability. Moreover,  
a cost performance for a large quantity offer, a design for the standpoint of the workplace, and the best choice for the HACCP hygiene management.

 

 

Handle
 1. An anti-bacterial finished handle is perfect for your hygiene control.
 2. Superior chefs' opinions reflected the production of an easy-to-hold, untiring, non-slippy and highly durale handle.
 3. Resistance to be sterilized in boiling water. (20 min by 239 F)
 4. As an insert molding production makes no gap between a blade and a handle, no worry for corrosion   by water or bacteria.

 

Handke color variation

 

 

Blade
 1. Made with Molybdenum Vanadium steel which is also used for a medical knife; therefore, it is hardly rusted or chipped but elastic. Even a picky chef should be satisfied with it.

 

 

Detail:

 

 

 

Size:

Product name	Blade length (mm)	Priice (USD)
Tojiro Color Kitchen Knife -petty knife 12cm-	120	20.5
Tojiro Color Kitchen Knife -petty knife 15cm-	150	23.5
Tojiro Color Kitchen Knife   -meat carving knife 18cm-	180	26.5
Tojiro Color Kitchen Knife -meat carving knife 21cm-	210	30
Tojiro Color Kitchen Knife -meat carving knife 24cm-	240	38.5
Tojiro Color Kitchen Knife  -meat carving knife 27cm-	270	50
Tojiro Color Kitchen Knife  -meat carving knife 30cm-	300	59
Tojiro Color Kitchen Knife -meat carving knife 33cm-	330	77

 

 

Packing Style:

  

6pcs in 1box.

 

    

36pcs in 1 carton.

 

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HACCP is....

HACCP is one of the food hygiene management systems, and stands for the Hazard Analysis and Critical Control Point. HA (hazard analysis) takes place in all stages of food production; the raw material production, preparation processing, distribution, sales, and consumption. CCP (critical control point) of each stage prevents potential hazards by constant supervising CL (Critical Limit: management criteria).

Food is a critical part in our lives, and is supposed to be safe. However, it is also a fact that it causes food poisoning. Looking at food safety has become a more sensitive issue for consumers now, HACCP system is one of the best approaches for the food industry to recover their trust.
 
It is assumed that this system was started by the food company, Pillsbury Co.,  and NASA (National Aeronautics and Space Administration) of the United States to guarantee the safety of the space food for the Apollo project by applying the army method developed in the Natick laboratory to Pillsbury's own factory in 1959.

The HACCP system was introduced at the National Conference of Food Protection by the company in 1971, and published as low-acid canned food regulations by FDA (United States the Food and Drug Administration) in 1973. In 1985, the National Academy of Sciences evaluated the validity of the HACCP system, and the system was widely spread after government authorities adviced food manufacturers to adopt. The Codex Committee of food regurations by FAO (Food and Agriculture Organization) and WHO (World Health Organization) defined "Guideline for HACCP system application" in 1993.

"Guideline for the HACCP system application" is shown from combination food standard plan (codex) committee of FAO (United Nations Food and Agriculture Organization) and WHO (World Health Organization) in 1993 and it has extended to the world.

Moreover, in 1997, the application of HACCP was announced in Message of the President by Clinton. Today, the HACCP system is obligated by the law in Canada, Australia, and EU nations including the United States.