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View Full Version : Tojiro ITK Bread - video



Justin0505
05-14-2012, 02:39 PM
I don't think that I posted this on here before, it's obviously not as action / dubsep - packed as the legendary Thoery production. I wanted to give a closer look at the knife and, in particular, the serrations an how well the handle delicate baked-good. As anyone that bakes or knows a cake baker will tell you: not "crumbing" a cut surface is very important for icing.
Anyway, with the re-occurring "bread knife" topic always popping up and steely's recent post on vintage serrations, I though that this video might be interesting to some.

For what it's worth:

http://youtu.be/x841u2nZkqw

SameGuy
05-14-2012, 05:37 PM
Thanks!

Uh, I'm assuming you were the cinematographer and not the hand model?

Deckhand
05-14-2012, 07:07 PM
Great job.Nice video. And as many times stated before. Love my Tojiro ITK.

Peco
05-14-2012, 07:12 PM
Maybe I should try one out. It's rather cheap and it seems very cool :D

Deckhand
05-14-2012, 08:05 PM
Maybe I should try one out. It's rather cheap and it seems very cool :D
Yep and yep.

tk59
05-14-2012, 10:03 PM
I really like mine a lot although I'm pretty sure I can make most of those cuts sans crumbs with a nice suji. Where it really shines is crusty stuff, imo. :)

Deckhand
05-14-2012, 10:26 PM
I really like mine a lot although I'm pretty sure I can make most of those cuts sans crumbs with a nice suji. Where it really shines is crusty stuff, imo. :)
And price imo:)

tk59
05-14-2012, 10:27 PM
And price imo:)Very true.

ThEoRy
05-14-2012, 10:36 PM
That's a great video!! I have to get back on top of things now!!

Deckhand
05-14-2012, 10:47 PM
[QUOTE=ThEoRy;108570]That's a great video!! I have to get back on top of things now!![/QUOTE

While not your primary video of a tojiro itk. This basil infused watermelon has a happy face at 7 seconds into the video. How can anyone top that? Seriously, cutting a happy face into a watermelon while taking the rind off. Untouchable I tell you:biggrin:



http://www.youtube.com/watch?v=bcpBh0f4bzI&feature=youtube_gdata_player

ThEoRy
05-15-2012, 01:58 PM
I've never seen anything like that before and still don't know how that even happened in the first place... :dontknow:

Deckhand
05-15-2012, 05:21 PM
I've never seen anything like that before and still don't know how that even happened in the first place... :dontknow:

Mad knife skills. Doubt it will ever be replicated:biggrin:

VoodooMajik
05-20-2012, 05:01 PM
The smiley face is neat :p I like my Tojiro ITK very much, Cannot go wrong with the price. I kindah want a new handle on mine.

stereo.pete
05-29-2012, 04:35 PM
I need you to send me about 12 of those muffin cakes or whatever they are, they look delicious. My only gripe with my Tojiro ITK break knife is that it fails on super crusty breads, but then again I have not found a bread knife that could handle that either. Maybe I would have to spend 2k plus on a gude to get that performance...no thanks.

Deckhand
05-29-2012, 04:53 PM
I need you to send me about 12 of those muffin cakes or whatever they are, they look delicious. My only gripe with my Tojiro ITK break knife is that it fails on super crusty breads, but then again I have not found a bread knife that could handle that either. Maybe I would have to spend 2k plus on a gude to get that performance...no thanks.

Or $157-172 depending on length for the misono here.http://japanesechefsknife.com/MolybdenumSeries.html
Have been interested in trying one since way back when I saw Salty's.

Justin0505
05-29-2012, 05:23 PM
I need you to send me about 12 of those muffin cakes or whatever they are, they look delicious. My only gripe with my Tojiro ITK break knife is that it fails on super crusty breads, but then again I have not found a bread knife that could handle that either. Maybe I would have to spend 2k plus on a gude to get that performance...no thanks.

They where my baker-friend's own formulation for "ultra moist" white cake. I think they had sour-cream in the batter. Because of the moisture content, they where a weird combination of delicate (structure/dintegrity) but heavy (weight). they basically had to be baked and eaten on the same day because after that they started to loose structural integrity and the texture got weird.

Anyway, we tested cutting them with a bunch of different knives and the ITK was the easiest to get really clean cuts with. The problem with using a straight-bladed knife like a suji is that you have less cutting edge per length of blade than with the wavy serrations that are on the ITK. This means that, with a suji, you have to move the blade more to perform the same cut and it's movement of the side of the blade against the cut surface that creates the crumbing effect on delicate baked goods.

I'm not saying that a skilled user (like TK) with a very thin, ultra-sharp straight-bladed knife (costing several times what the ITK costs)couldn't match the performance of the ITK in this application, but it would require knife skill and hardware, beyond what a non-knife-knut ( like my baker friend) would likely have.

As far as the ultra-crusty bread issue: the ITK actually does pretty well on all but the most armored of the French breads, and it cuts with a lot less flying crumbs / crush shrapnel then traditional "pointy" serrations.
The last couple shots in the video are of some pretty crusty, hardy, craft breads. One of the tricks that I've found helps is to start the cut / create an entry point in the crust using the point of either the tip or the heel of the knife. The wavy serrations do sometimes have trouble getting started/ biting into hard / smooth crusts and creating that "chip" in the armor using the tip or heel gives them a place to dig in.

Anyway, thanks everyone for watching / your comments.

stereo.pete
05-29-2012, 05:50 PM
Justin,

Thanks for the tips for extra crusty bread, I guess it might just be the Indian and not the arrow. :O

Justin0505
05-29-2012, 11:09 PM
Justin,

Thanks for the tips for extra crusty bread, I guess it might just be the Indian and not the arrow. :O

No, you're certainly correct that the ITK is not ideal for super crusty stuff. Still, there are ways to "make due" until you save up for that 2k damascus gude bread knife... and then figure out where to buy one.