For more information on the products in the combo follow the links below :
Tosaichi Bright Bunka 170 mm
Tosaichi Bright Petty 80 mm
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. 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!
This petty knife is relatively thin at the spine and is very nicely ground. Its light and nimble and has great feel in the hand. Use it for all the little things like shallots and garlic, to break down smaller animals like Chicken and Rabbit or to work with small fruits. Great to use as a line life if you're a professional or to leave out on the counter-top during the day as a home cook.
The Bunka is sort of a cross between a Nakiri and and Gyuto . It's tall blade and relatively flat profile make it ideal for up and down chopping up its aggressively shaped tip makes it adept at more intricate tasks as well. It's very similar to a santoku and is a great option for home cooks and professionals alike, who are looking for a nimble, but versatile blade.
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.
