The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn 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!
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.
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.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
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.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Very nice knife. Will sharpen it before start using it.
Jason C.
This lil' guy is just plain fun in every single way except one and I'll get to that momentarily, did I mention this is a really fun knife to use?
Having a diagnosed and treated medical condition pertaining to bunka's, I would take a bunka over any other knife. Since my days of breaking down sides of beef or any other large critter have become rarities, a perfect substitute has been the bunka.
This lil' guy is almost a ko-bunka with its unimposing silhouette and relatively short handle. These things become irrelevant since it boasts a good length of 170mm and a proportionate light weight to round out this FUN Aogami Super blade.
Compared to the other bunka's I have taken hostage and Stockholmed into being happy with my board, it lands steady in the top third; it's a great knife no one would ever say no to if it were offered to them to use and it's almost a given you might not get it back, so keep your eye on it. Ya know, 'cause it's kinda small.
I almost forgot: the single thing I found to be infuriating isn't a deal breaker but more of a personal issue: how the HELL do you pronounce the maker's name and why won't any of the spell checker's on any of my devices recognize "Tosaichi" as a word from a language created by a human?
Perhaps it's time to just throw all of my devices away and use knives for everything. Every...thing.
Julio C.
Very nice knife. Will sharpen it before start using it.
Jason C.
This lil' guy is just plain fun in every single way except one and I'll get to that momentarily, did I mention this is a really fun knife to use?
Having a diagnosed and treated medical condition pertaining to bunka's, I would take a bunka over any other knife. Since my days of breaking down sides of beef or any other large critter have become rarities, a perfect substitute has been the bunka.
This lil' guy is almost a ko-bunka with its unimposing silhouette and relatively short handle. These things become irrelevant since it boasts a good length of 170mm and a proportionate light weight to round out this FUN Aogami Super blade.
Compared to the other bunka's I have taken hostage and Stockholmed into being happy with my board, it lands steady in the top third; it's a great knife no one would ever say no to if it were offered to them to use and it's almost a given you might not get it back, so keep your eye on it. Ya know, 'cause it's kinda small.
I almost forgot: the single thing I found to be infuriating isn't a deal breaker but more of a personal issue: how the HELL do you pronounce the maker's name and why won't any of the spell checker's on any of my devices recognize "Tosaichi" as a word from a language created by a human?
Perhaps it's time to just throw all of my devices away and use knives for everything. Every...thing.
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