Toffi Malaysia

31/08/2026

Happy 69th Merdeka Day! 🇲🇾
Crafted with pride, set for celebration.
TOFFI wishes all Malaysians a Happy Independence Day.

25/08/2026

A knife problem is rarely “just a knife problem.”

In a restaurant kitchen, it can affect prep time, food presentation, staff safety, and even wastage.

Here are 5 signs your kitchen knives may need attention:

1. Prep takes longer than usual
2. Cuts look inconsistent
3. Staff need to use extra force
4. Food presentation becomes messy
5. Certain knives are always avoided

For chefs and F&B managers, a reliable knife is part of daily kitchen efficiency.

Do a quick knife check at your prep station this week. If you need replacement options, message TOFFI.

21/08/2026

Black spots on your cutlery aren't dirt — they're the metal failing.

Here's what's really happening:

- Thin chromium-oxide layer — 201 (16% Cr) and 410 (12% Cr) don't form a thick enough protective film, so they oxidise fast in humid kitchens.
- Low nickel — nickel stabilises that protective layer. 201 has little; 410 has almost none.
- No self-healing — 304/316 repair their own oxide film when scratched; 201/410 keep corroding once damaged.
- Bleach — chloride accelerates corrosion on all stainless steel, worst on 201/410.

The fix: choose 304/316, never clean with bleach (use white vinegar or citric acid), and replace any blackened cutlery immediately.

Comment "GUIDE" for our safe-cleaning checklist.

17/08/2026

Proud to be a sponsor of the 20th Battle of the Chefs (BOTC) 2026! 👨‍🍳🏆

We are honoured to support this prestigious culinary event as it returns to Penang alongside the Malaysia Culinary Summit & Expo 2026.

Join us from 21–24 October 2026 at Setia SPICE Arena as talented chefs come together to showcase their skills, creativity and passion on an international stage.

We look forward to celebrating culinary excellence with everyone in Penang!

PENANG will once again take centre stage as a regional culinary hub with the return of the 20th Battle of the Chefs (BOTC) 2026, to be held alongside the Malaysia Culinary Summit & Expo 2026 from Oct 21 to 24 at Setia SPICE Arena.   State Tourism and Creative Economy Committee chairman Wong Hon Wai...

12/08/2026

Before the first order comes in, the kitchen already needs to be ready.

For restaurant owners, chefs, and F&B operators, the right tools are not only about product display — they affect speed, consistency, hygiene, and the team’s daily workflow.

This month, TOFFI is highlighting 4 everyday kitchen essentials:

- Frying pan
- Knife
- Chopping board
- Colander

Not because they look good on the shelf, but because they support real service work — from prep station to cooking line.

Which tool causes the most delay in your kitchen when it is not good enough?

Message us on Facebook Messenger for TOFFI kitchenware enquiry.

11/08/2026

20 years in the making. 🔥

TOFFI is proud to be an official sponsor of Battle of the Chefs 2026 — Asia's biggest culinary showdown just leveled up.

2,000+ chefs. 90+ battles. RM100K+ up for grabs. 20 countries throwing down at Setia SPICE Arena this October.

This isn't just a competition — it's the Culinary Olympics of Asia, and TOFFI's backing it all the way. 🏆🍳

📅 21–24 Oct 2026
📍 Setia SPICE Arena, Penang

Proud sponsor. Bigger stage. Let's go. 👀

10/08/2026

Ready to turn passion into profession? 🔥

Battle of the Chefs 2026 is more than a competition—it's where young talents step forward, challenge themselves and connect with the culinary community.

TOFFI is proud to support the chefs of today and the professionals of tomorrow with kitchenware designed for performance, precision and reliability.

Forged for Professionals.

We'll see you in Penang!

Penang Chefs Association president Chef Audee Cheah and YB Wong Hon Wai reveal the Battle of the Chefs competition medals 🥇🥈🥉

07/08/2026

The future of food is created together.

Battle of the Chefs 2026 brings together aspiring chefs, experienced professionals and industry leaders from around the world.

TOFFI is proud to stand alongside this inspiring community, supporting young talents as they build confidence, sharpen their skills and pursue their culinary dreams.

Forged for Professionals. Trusted by those who never stop learning.

See you this October.

07/08/2026

Not sure whether your stainless steel cutlery is really the grade claimed? Here are 6 ways to check — from simple screening methods to professional material analysis.

1. **Magnet test**
A quick preliminary check only. Austenitic stainless steels such as 304 and 316 are usually non-magnetic, but they may become slightly magnetic after forming or cold working. Magnet response alone cannot confirm the grade.
2. **Grade marking check**
Look for markings such as 304, 316, 18/8 or 18/10. However, a stamp is only a reference and should not be treated as independent proof of material composition.
3. **Stainless steel test solution**
A useful screening tool for certain grades. Always follow the specific manufacturer’s colour chart and instructions, as reaction colours and testing times vary between products.
4. **Molybdenum spot test**
This test checks for the presence of molybdenum and can help distinguish molybdenum-bearing stainless steel, such as 316, from 304. Results should still be interpreted according to the test kit instructions.
5. **Document verification**
Ask the supplier for a material test certificate or laboratory report that clearly states the stainless steel grade and chemical composition. Food-contact compliance documents should also clearly identify the tested product.
6. **XRF analysis**
XRF can measure key alloying elements such as chromium, nickel and molybdenum, making it one of the most reliable non-destructive methods for verifying stainless steel composition before a bulk purchase.

No single basic test tells the whole story. For higher-value or bulk orders, combine supplier documentation with professional material testing.

Which method would you try first?

*Testing costs vary by test kit, supplier and laboratory.*

04/08/2026

That “stainless steel” label does not tell you the exact grade—or prove food-contact compliance on its own.

Stainless steel is a family of alloys. Grades such as 201, 304, 316 and 410 differ in composition, corrosion resistance, hardness and intended use.

When buying cutlery, do not rely only on a “food safe” sticker. Ask the supplier for:

- The exact material grade
- Evidence of material composition
- A food-contact migration test report
- Confirmation that the report covers the same product or model
- The test method and regulation used for the intended market

Acidic or salty food, heat, prolonged contact and chlorine-based cleaners can affect corrosion and element release. This is why both the material and its intended use matter.

A test report is useful—but only when its scope, sample, test conditions and product identity are relevant.

Ask for the grade and supporting evidence in writing.