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15371
Brand:
Tosa
4 410.08 грн
Country of origin
Japon
Manufacturer
Tosa
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The knives of Tosa craftsmen have long been famous for their very high quality and reliability and need no introduction. The region where these knives are produced is located on one of the southern islands of Japan (Shikoku Island) and is widely known for festivals of knife makers and manufacturers of a wide variety of cutting tools. The interest of professionals in various industries who use knives, collectors, as well as simply fans of this subject is aroused by both the high skill of manufacturers and excellent quality of products, and the fact that due to the high competition of blacksmiths in this region it is possible to purchase exclusive samples of knives made from the best grades of steel ( such as Aogami) for a relatively low price. Moreover, Tosa sells both ready-to-use products and blades separately (knife manufacturers in Japan, as a rule, are extremely reluctant to do this), and the handle can be made at your discretion, which can be very convenient. The knives presented are manufactured by Tadayoshi forging company under the supervision of master craftsman Tadayoshi Saku.
The presented blade is a variety of Santoku - one of the most revered knives in the Japanese kitchen. The word “Santoku” itself is translated as “three good things”, or more precisely “three virtues”, literally denoting the three uses of this type of knife - cutting, chopping and crumbling. Santoku is one of the most common and used types of Japanese kitchen knives, in fact, in its purpose - an analogue of our chef's knife. The length of the kitchen blade Suntoku Damascus TADAYOSHI Tosa is 150 mm. A Santoku with this blade size is classified as small, but in this design it is very convenient as a good kitchen all-rounder. Suntoku Damascus TADAYOSHI Tosa has a specific blade configuration. The cutting edge line is almost straight, with a slight rise towards the tip. This allows you to cut products with greater comfort, and also greatly simplifies the sharpening process. The wide blade of the blade prevents hand contact with the table surface, and also allows you to use the knife as an improvised spatula for applying chopped products. Santoku is very close in blade structure to Usuba or Nakiri, but unlike them it still has an edge. Suntoku Damascus TADAYOSHI Tosa have a double-sided sharpening and a thin blade, which allows it to literally fall into the product being cut. A knife made from this blade adapts very well to all the main tasks of European cuisine, and if you want to have only one Japanese knife, then the most functional choice would be Santoku.
The Suntoku Damascus TADAYOSHI Tosa blade is multi-layered, double-edged, sharpened and ready for use. The Santoku blade has, characteristic of a Japanese knife, a gradual narrowing of the thickness of the blade, both from the butt to the cutting edge, and from the heel to the tip (a very beautiful and regular narrowing along the spine from 3 to 1.5 mm), forming even isosceles triangles in orthogonal sections. This type of blade structure is called a double wedge - it is very labor-intensive to implement, but guarantees the knife an extremely aggressive and easy cut. The central, very thin and durable layer, hardened to a hardness of 61-62 HRC, is made of Aogami steel, which has established itself as the best Japanese blade carbon steel. It naturally rusts - the Japanese traditionally do not use chromium-containing steels, since carbon gives a much more aggressive cut and is more resistant to dulling. The outer layers are also made of steel, only softer, which prevents damage to the central core. Long-term use of the blade will lead to slight darkening of the supply area around the cutting edge. This will not damage the knife or degrade its performance, but will provide a nice visual contrast to the outer layers by showing the joint lines - the jagged pattern of which will resemble the yakiba line found on Japanese katanas. The finished Suntoku Damascus TADAYOSHI Tosa knife should be rinsed with water and wiped dry after each use. It is better to store it on an open magnetic suspension. If you do not intend to use the knife for a long time, it is advisable to lubricate the rusting parts of the blade with oil. The Japanese use butt oil for this. You also need to take into account that the central layer of the blade is very thin and hard, and the sharpening angle is critically small. It is necessary to avoid heavy impact loads on the cutting edge, contact of the knife with anything very hard (bones, frozen foods, etc.). The blades are made by hand, so they may have slight deviations from the specified dimensions and weight.

Blade

Country of origin
Japon
Manufacturer
Tosa
Steel grade
Aogami1
Hardness
61-62HRC
Type of installation
Blade length, mm
150mm
Blade thickness, mm
3-1,5mm
Blade height, mm
45mm
Weight
85g
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