For more information on the products in the combo follow the links below :
Tosaichi Ginsan Kiritsuke 210 mm
Tosaichi Ginga Bunka 170 mm
Tosaichi Ginsan Petty 135 mm
Located in Tosa city, Japan these knives are forged for us by a group of blacksmiths over seen by head blacksmith Suzuki-san. The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels which allows them to offer knives that are suitable for many people. While the term “laser” is very subjective we don’t often see knives much thinner and lighter than these. Practical and fun to use, we can’t see anyone being disappointed by one of these!
This petty knife is relatively thin at the spine and is very nicely ground. Its light and nimble and has great feel in the hand. Use it for all the little things like shallots and garlic, to break down smaller animals like Chicken and Rabbit or to work with small fruits. Great to use as a line life if you're a professional or to leave out on the counter-top during the day as a home cook.
The word "santoku" translates to three virtues and refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically the name implies the extreme versatility of the knife which is what has made this shape the most common knife shape in Japanese home kitchens today.
The kiritsuke is said to be the master chefs knife in a restaurant. Having the one knife that he can go to all the stations and do every job with, its a much a status symbol as it is versatile. Long enough to tackle the larger jobs like breaking down larger cuts of meat or fish, flat enough to be used in place of a slicer, and with an aggressive enough tip to handle even the most intricate work like a brunoise or garnish cuts.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
