Tosaichi Shadow Gyuto 210 mm

$0
Blade Length 210mm
Overall Length 360mm
Core steel Aogami Super
Cladding Stainless
Handle Ho (Magnolia)
 Ferrule Buffalo Horn
Weight 194 grams
Spine Thickness 2mm
Blade Height 50mm

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 overall quite light. They are thin at the spine and come quite thin behind the edge for a great cutting feel. 

The gyuto is the Japanese equivalent to the western style chef knife and by far the most versatile shape. While traditionally gyutos will have a flatter profile than the western style chef knife that isnt always true and will vary from blacksmith to blacksmith. The 210mm (roughly 8 inch) size is the standard sized gyuto and you'll find that its not too big for the small tasks and not too small for the big tasks. With the AO super core this knife will be a workhorse that will hold an edge for a very, very long time.

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.

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