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 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!
The petty knife is an essential for professionals and home cook alike. They are extremely versatile knives and are designed to take on those small random tasks that come up throughout the day at home or in professional kitchen. Great for taking the top off strawberries, cleaning Brussels sprouts for example and great for butchery as well like breaking down chickens, taking the silver skin off a tenderloin or even larger tasks like deboning a pork shoulder.
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.
Super sharp out the box!!!! Love using it to breakdown chicken and handles the nimble work with ease!!! Would recommend this to anyone actually would recommend anything from this company, check there YouTube which gives you a deeper dive into their items and a couple of their employees.
Chad K.
My most used knife now
Catherine C.
The best knife we have! We love it!
Samuel P.
This is a beautiful petty with a rough kurouchi finish. Flew through cloves of sliced garlic, halved cherry tomatoes, and processing avocadoes. This'll take care of all the finer tasks where more precision is required or when the food you're processing is smaller. While I haven't yet sharpened it as I've only had one session's experience with it right out the box, I own another knife made of Aogami Super and it retains sharpness well and sharpens quickly and takes on a razor sharp edge. It's quite light, even for a petty, and the fit and finish is great. The Sharp crew always recommend the best product for your budget and situation and have had nothing but great experiences in the past buying from them. I'm looking forward to putting this knife through a lot of cutting!
Niels H.
It is a Christmas gift so no review from the receiver yet til Christmas Day
Aj S.
Super sharp out the box!!!! Love using it to breakdown chicken and handles the nimble work with ease!!! Would recommend this to anyone actually would recommend anything from this company, check there YouTube which gives you a deeper dive into their items and a couple of their employees.
Chad K.
My most used knife now
Catherine C.
The best knife we have! We love it!
Samuel P.
This is a beautiful petty with a rough kurouchi finish. Flew through cloves of sliced garlic, halved cherry tomatoes, and processing avocadoes. This'll take care of all the finer tasks where more precision is required or when the food you're processing is smaller. While I haven't yet sharpened it as I've only had one session's experience with it right out the box, I own another knife made of Aogami Super and it retains sharpness well and sharpens quickly and takes on a razor sharp edge. It's quite light, even for a petty, and the fit and finish is great. The Sharp crew always recommend the best product for your budget and situation and have had nothing but great experiences in the past buying from them. I'm looking forward to putting this knife through a lot of cutting!
Niels H.
It is a Christmas gift so no review from the receiver yet til Christmas Day
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