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.
They Gyuto is the Japanese equivalent to the standard western style Chef's knife and is an essential for the professional cook/chef. It is easily the most versatile knife available and can be used for a wide range of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins cooked and raw, among many other things.
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.
The Long Version
This is my second review but I wanted to add a verified review as well as an update after having used the knife for some time.
First, off I should say that I love these knives and have no regrets about the purchase. With that said I will get in into details.
First I bought the 240 mm Gyuto from the Shadow line and was so pleased with it that I also bought the 210 mm Kiritsuke and 135 mm Petty combo. As someone who typically doesn't buy knives in "sets", this may tell you how much I love them.
With all the good, comes some bad. It needs to be pointed out that non of these knives arrived razor sharp. They were certainly sharp enough to be serviceable but they weren't "scary sharp" by any stretch of the imagination. I like my knives incredibly sharp. For me, this was not a deal-breaker. I believe that anyone who invests in good knives needs to either know how to sharpen a knife or be willing to learn. Any edge that comes with a new knife will not last so you'll need to break out the stones sooner or later. With that said, anyone interested in these knives should know this as it may be a deal-breaker for some. Why it would be is beyond me, but I realize it could be the case for some people.
Next, the very tip of the Petty was broken on arrival. (No, this review isn't about the Petty, but it is a knife in the same line so...) Once again it wasn't a deal-breaker and it was simple enough to fix but given the choice, I'd rather it not have been that way.
Another issue that may be a drawback for professional cooks is the spine. It's very rustic and not polished smooth. Not in the least. For a home cook like myself, this isn't an issue. In fact, I love the rustic look and feel of the knife but for someone using them all day every day it "might" become uncomfortable. Just something to consider.
Other than these small issues that I have pointed out I love everything about these knives and I'm thrilled with them!
Thank you so much for these incredible knives!
Barry K.
I've been using German knives for many years, but have always been interested in Japanese knives. Sadly it's taken me more than 30 years to take the plunge.
After doing a great deal of research this is the knife I went with. It arrived last week and I was so impressed that I also ordered the 135 petty and 210 Kiritsuke of the same line from you. Anyway, I love the rustic look at feel of the knife and it performs well. I hope to get many years of use from them.
Thank you for the beautiful knife as well as the fun, and informative, channel on YouTube
Mick J.
It's a great knife but a little thin where the tang meets the handle and I have had it bend well working with it but I work with everyday, razer sharp very comfy in the hand
Brian V.
Outta the box sharpness was very impressive. Was thinly mincing green onions and brunoising onions and shallots with ease! Very happy with the purchase and I’m hyped to see how sharp I can get it with a whetstone!
Sam k.
smooth and soft
Elisabeth P.
Love the blade, quite sharp OOTB! Fitting a dyed camelthorn handle on it now!
Barry K.
The Long Version
This is my second review but I wanted to add a verified review as well as an update after having used the knife for some time.
First, off I should say that I love these knives and have no regrets about the purchase. With that said I will get in into details.
First I bought the 240 mm Gyuto from the Shadow line and was so pleased with it that I also bought the 210 mm Kiritsuke and 135 mm Petty combo. As someone who typically doesn't buy knives in "sets", this may tell you how much I love them.
With all the good, comes some bad. It needs to be pointed out that non of these knives arrived razor sharp. They were certainly sharp enough to be serviceable but they weren't "scary sharp" by any stretch of the imagination. I like my knives incredibly sharp. For me, this was not a deal-breaker. I believe that anyone who invests in good knives needs to either know how to sharpen a knife or be willing to learn. Any edge that comes with a new knife will not last so you'll need to break out the stones sooner or later. With that said, anyone interested in these knives should know this as it may be a deal-breaker for some. Why it would be is beyond me, but I realize it could be the case for some people.
Next, the very tip of the Petty was broken on arrival. (No, this review isn't about the Petty, but it is a knife in the same line so...) Once again it wasn't a deal-breaker and it was simple enough to fix but given the choice, I'd rather it not have been that way.
Another issue that may be a drawback for professional cooks is the spine. It's very rustic and not polished smooth. Not in the least. For a home cook like myself, this isn't an issue. In fact, I love the rustic look and feel of the knife but for someone using them all day every day it "might" become uncomfortable. Just something to consider.
Other than these small issues that I have pointed out I love everything about these knives and I'm thrilled with them!
Thank you so much for these incredible knives!
Barry K.
I've been using German knives for many years, but have always been interested in Japanese knives. Sadly it's taken me more than 30 years to take the plunge.
After doing a great deal of research this is the knife I went with. It arrived last week and I was so impressed that I also ordered the 135 petty and 210 Kiritsuke of the same line from you. Anyway, I love the rustic look at feel of the knife and it performs well. I hope to get many years of use from them.
Thank you for the beautiful knife as well as the fun, and informative, channel on YouTube
Mick J.
It's a great knife but a little thin where the tang meets the handle and I have had it bend well working with it but I work with everyday, razer sharp very comfy in the hand
Brian V.
Outta the box sharpness was very impressive. Was thinly mincing green onions and brunoising onions and shallots with ease! Very happy with the purchase and I’m hyped to see how sharp I can get it with a whetstone!
Sam k.
smooth and soft
Elisabeth P.
Love the blade, quite sharp OOTB! Fitting a dyed camelthorn handle on it now!
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