| Blade Length |
240mm |
| Overall Length |
395mm |
| Core steel |
Aogami Super (Stainless Clad) |
| Cladding |
Stainless |
| Handle |
Ho (Magnolia) |
| Ferrule |
Buffalo Horn |
| Weight |
151 grams |
| Spine Thickness |
2.03mm |
| Blade Height |
48.39 mm |
| HRC |
62-63 |
| Bevel |
Double (50/50) |
Tosaichi
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 Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with Black Pakka wood 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 gyuto is the Japanese equivalent to the western chef knife. This is the most versatile knife shape and the first one we recommend the people starting out their collection of Japanese knives. From rocking, chopping, slicing, push cutting and more, the gyuto has you covered. Pair it with a petty knife and there isn't a job you can't do in the kitchen, and consider other shapes more task specific knives to add in as the need arises !
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.
