Sakon Ginga Nashiji Kiritsuke 210 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. Knives from the Tosaichi AO Super line are designed to be lasers. They are thin at the spine and come quite thin behind the edge for a great cutting feel. 

The Tosaichi Nashiji  series of knives feature a stainless clad, ginsan core hardened to 60-62, walnut handles with maple ferrules and a very sleek finish. 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!

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.