Tosaichi AO/Shadow Four Piece Kit

For more information on the knives in this kit, follow the links below : 

Petty 135 mm 

Santoku 165 mm 

Nakiri 165 mm 

Gyuto 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 Shadow line are balanced forward but are overall quite light. They are thin at the spine and come quite thin behind the edge for a great cutting feel. 

The petty knife is an essential for professionals and home cook alike. They are extremely versatile knives and are designed to take on those small random tasks that come up throughout the day at home or in professional kitchen. Great for taking the top off strawberries, cleaning Brussels sprouts for example and great for butchery as well like breaking down chickens, taking the silver skin off a tenderloin or even larger tasks like deboning a pork shoulder. 

The word "Santoku" translates to "Three Virtues" which refers to slicing, dicing and chopping or meat, fish, and vegetables depending on who you ask. Basically the name tries to imply the extreme versatility of the blade which is what has made it so popular in Japanese home kitchens today. Slightly shorter than the Gyuto or 8 inch chef's knife they are a great option for those who find the former shapes to be a bit too large and unwieldy. 

Nakiri are made specifically for chopping vegetables. The tall blade provides ample knuckle clearance for the user when using an up and down chopping motion and the flat spine makes it an effective tool for scraping ingredients together on your board without damaging the cutting edge. The large surface area also makes it an effective scoop and can be used to move ingredients from the board to tupperware, pots etc...

The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef. It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.

Knife Care (Stainless Clad)

• This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
• Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
• Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.