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!
Nakiri are made to chop vegetables. The flat profile and tall blade make it ideal for an up and down chopping motion and the flat spine is great to use as a bench scraper to gather ingredients on the cutting board. This particular Nakiri is balanced forward ever so slightly making it a bit blade heavy which in our opinion is just what you want. Not super heavy, but not light these knives have great feel in the hand.
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.
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 over $150 CAD / $120 USD in the US and Canada.
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.
The Nakiri is designed for vegetable chopping. It has a flat profile (less curved blade) that helps the knife make consistent contact with the cutting board when using an up and down chopping motion, helping to avoid pesky accordions of stuck together ingredients. Any well rounded kit should contain a Nakiri, but if this is your first knife you might consider a Gyuto, Santoku or Bunka, as their pointed tips makes them more versatile.
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%
CARE GUIDE
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.
