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5 485.51 грн
Country of origin
Tadayoshi forging company
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The knives of the Tosa masters 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 knifemakers and manufacturers of a wide variety of cutting tools. The interest of professionals in various industries using knives, collectors, as well as just lovers of this subject is caused by both the high skill of manufacturers and excellent product quality, 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, for example, Super 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, it can be very convenient. The presented knives are made by the Tadayoshi forging company under the guidance of master craftsman Tadayoshi Saku. The offered knives belong to Santoku (Santoku-Bocho) - this is one of the most famous and revered types of Japanese knives in the kitchen. The very word "Santoku" (Santoku) is translated as "three good things", more precisely "three benefactors", literally denoting three options for using this type of knife - cut, chop and crumble. 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 blade length of a Santoku kitchen knife can be from 105 mm to 180 mm, the most common sizes are 150-165 mm along the blade. Santoku is a cooker with a specific blade configuration. The line of the cutting edge of Santoku is almost straight, with a slight rise to the tip. This allows you to cut products with great comfort, and also greatly simplifies the sharpening process. The wide shank of Sontoku eliminates the contact of the hand with the surface of the table, and also allows you to use the knife as an improvised spatula for applying chopped products. Santoku is very close in blade construction to Yusuba (Usuba) or Nakiri (Nakiri), but unlike them, it still has an edge. Santoku have a double-sided sharpening and a very thin blade (usually from 1.2 to 2.5 mm), which allows it to literally fall into the cut product. This knife 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 the Santoku. Santoku-Bocho by Tosa Tadayoshi forging company is an exceptionally beautiful and ergonomic Japanese handmade forged knife and it certainly claims the widest functionality and ease of use in the kitchen. The blade of the Santoku-Bocho Tosa Tadayoshi knife is three-layer and, which is important for a Japanese kitchen worker, is double-sided sharpened. The central, extremely thin and strong layer, hardened to a hardness of 63-64 HRC, is made of Super Aogami steel, which has proven itself to be the best of Japanese carbon blade steels. It naturally rusts - the Japanese traditionally do not use chromium 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. Prolonged use of the knife will result in a slight darkening of the approach area around the cutting edge. This will not damage the knife or detract from its performance, but it will give a nice visual contrast with the outer layers, showing the seam lines - the uneven pattern of which will resemble the yakiba line, as on Japanese katanas.

Now the most important thing about the Santoku-Bocho Tosa Tadayoshi knife is what is called the blade action among specialists. The blade structure is called the geometry of the blade in all dimensions, which, as a result, to a greater extent determines for any knife - everything from cutting ability to its cost. This knife has a so-called blade in the system. double wedge. Those. the blade blade gradually thins both from the heel to the tip (very beautiful and regular narrowing along the butt from 3 to 1.5 mm), and from the butt to the cutting edge, having an isosceles triangle in two planes, in any cross section and longitudinal. This is technologically quite difficult to implement in the manufacture of the configuration of the blade, but it is extremely effective in operation. It is not for nothing that they say it is not steel that cuts - it is geometry that cuts. First of all, you should pay attention to the blade system when choosing a knife, at least looking at its butt - a wedge on the butt immediately gives out a high-quality and expensive knife. The handle of Japanese knives used in the Japanese domestic market is usually made, as if deliberately casually. With its nondescript appearance, it should not set off the importance of the blade, since, according to the Japanese, the blade is the most important thing in a knife. The handle of the Santoku-Bocho Tosa Tadayoshi knife is made in the traditional style for modern Japanese knives. D-shaped section of the handle, fits perfectly in the hand, plastic fitting and mounting on a thermocompound. Dark walnut wood is chosen as the material for the handle, which is inherent in expensive Japanese knives. The handle is not treated with a protective coating, so if desired, this can be done before use. When caring for a Santoku-Bocho Tosa Tadayoshi knife, it must be taken into account that the blade, both the facing part and the solid core, are subject to corrosion. Although most of the bare skin is protected by blackening (Kurouchi coating) and a special varnish, it still does not completely protect against rust. Therefore, after each use, the Santoku-Bocho knife must be washed and wiped dry. 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 shock loads on the cutting edge, contact of the knife with something very hard (bones, frozen foods, etc.). Also, due to the fact that the central layer is very thin, with prolonged exposure to an aggressive environment, rust can completely destroy it. The blades are handmade, so there may be slight deviations from the specified dimensions and weight.


Country of origin
Tadayoshi forging company
63 HRC
Blade height
Blade length
Blade thickness
Handle material
walnut wood
steel grade
Super Aogami
115 g.
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