For more information on the knives in this kit click the links below :
Petty 135 mm
Nakiri 165 mm
Kiritsuke 210 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. 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.
Nakiri are made specifically for chopping vegetables. The tall blade provides ample knuckle clearance for the user when using an up and down chopping motion and the flat spine makes it an effective tool for scraping ingredients together on your board without damaging the cutting edge. The large surface area also makes it an effective scoop and can be used to move ingredients from the board to tupperware, pots etc...
The Kiritsuke is an all purpose knife geared more toward the professional than the home cook though it's a great option for home cooks who prefer a longer knife. This knife is double beveled and is therefore suitable for both right and left handed users but traditionally the Kiritsuke is single beveled and only the head chef is permitted to use one in traditional sushi restaurants. They function much like a gyuto or chef's knife and can be used for basically any task. They are a great option for those who prefer to use an up and down, forward and backward chopping motion rather than a rocking motion due to the lack of curvature to the blade. This coupled with the K-tip (aka reverse tanto tip) make it a fantastic slicing knife as well.
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.
