These Gyuto are really solid and a steal for the price. If you prefer a more western feeling knife but want all the advantages of Japanese carbon steel, this is the knife for you. Aogami super is a shop favourite for it's amazing edge retention, toothy edge and easy sharpening. We also find that it's not as reactive as white carbon steel so doesn't rust as easily. It also has a stainless cladding so only a small portion of the blade could rust if it's not kept dry and clean. Even if rust does form, it's easy to get rid of with a little baking soda and water paste.
The Tosaichi Bright series of knives feature a stainless clad, Aogami-super core hardened to 63HRC, black pakka wood handles with welded steel bolster and a very clean tsuchime finish. Aogami-Super being one of our favourite steels not only to use but to sharpen here at the shop, we’re happy to carry these! With the ease of day-to-day maintenance from the stainless cladding to the keen edge we think a bright would be a great addition to any kit!
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.
