Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D
Tosaichi AO Super Kiritsuke 240 mm S&D

Tosaichi AO Super Kiritsuke 240 mm S&D

Sale price
$305.95
Regular price
$359.96
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$54.01 (16%)
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SPECIFICATIONS
Blade Length 240 mm
Overall Length 395 mm
Core steel Aogami Super
Cladding Stainless
Handle Ho (Magnolia)
 Ferrule Buffalo Horn
Weight 159 grams
Spine Thickness 2 mm
Blade Height 49 mm
HRC 62-63
Bevel Double
*Lightly used 
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 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!

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 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.

 

CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE KIRITSUKE

The Kiritsuke is very similar to the Gyuto, but has a flatter profile (less curvy blade) and the more aggressive "reverse tanto" or "k-tip”. Its design helps it excel at slicing tasks and chopping vegetables large and small. It is generally used in an up and down chopping motion, so if you prefer to rock chop, a Gyuto may be a better choice. Single beveled versions are said to be the most versatile knife shape (though the Gyuto gives it a run for its money). Double beveled versions are more user friendly.

STEEL TYPE

AOGAMI SUPER

AKA Blue Super: This steel is considered by many to be the best carbon steel available for knife making. Containing elevated levels of carbon, chromium and tungsten and with the addition of molybdenum it is easy to sharpen, gets super sharp, is less reactive to rust, and is less brittle (compared to other carbon steels).

Chemical Composition:
C 1.4-1.5% | Cr 0.3-0.5% | W 2.0-2.5% | Mo 0.3-0.5% | V 0.5%

COMPOSITION

STAINLESS CLAD

MODERATE MAINTENANCE

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.

THE BLACKSMITH

TOSAICHI HAMONO

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.

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