Tosaichi Shadow Bunka 165 mm

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$203.95
Regular price
$239.95
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$36 (16%)
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SPECIFICATIONS
Blade Length  165 mm
 Total Length  310 mm
Steel  Aogami Super Stainless Clad
Handle  Ho-wood
Ferrule  Buffalo Horn 
Rockwell  62-63
Height Spine to Heel  47 mm
Width at spine 1.8m
Weight  115 grams
Bevel Double
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 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. 

The Knife

The Tosaichi Shadow series of knives feature a stainless clad, Aogami-super core hardened to 63HRC, magnolia wood handles with buffalo horn ferrules and a beautifully rustic nashiji kurouchi 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 shadow would be a great addition to any kit!




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 SANTOKU

    The word "Santoku" translates to "three virtues" and refers to slicing, dicing, and chopping, or meat, fish, and vegetables, depending on who you ask. The name highlights the extreme versatility of the shape, which is why we recommend it most to home cooks. Santokus are typically in the 165 mm (6.5 inch) to 180 mm (8 inch) length range. They generally have a gentle curve that sweeps up toward the tip, so they can easily be used with an up and down chopping motion or a rocking motion.

    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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