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Model:
12674
Brand:
Tosa
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We present you a handmade Japanese forged knife Black Nakiri Tosa. The blade of the knife is three-layer and, which is important for a Japanese kitchen worker, it has a double-sided sharpening. The central, extremely thin and strong layer, hardened to a hardness of 61-62 HRC, is made of Blue Paper Steel (or in the Japanese version Aogami), which has established itself as the best Japanese carbon blade steel. 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 (which serve to prevent damage to the thin, hard, but relatively brittle central core) are made of softer steel, also rusty, partially blackened, which makes it easier to care for the knife. Prolonged use of the knife will cause a slight darkening of the area that is not protected by an anti-corrosion coating. This will not damage the knife or detract from its performance, but it will give a nice visual contrast to the mild steel outer layers, showing the seam line - an uneven pattern that will resemble the zone hardening line, as on Japanese katanas.
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. The presented knife is made by the Tadayoshi forging company under the guidance of master craftsman Tadayoshi Saku.
Japanese kitchen knives Nakiri and Usuba, specific in their appearance, emphasize the exotic charm of the kitchen interior, and if you want a whole set of Japanese knives to settle in your kitchen, then you can’t do without the original Nakiri and Usuba knives. As a rule, knives of this configuration are bought second after the main one - Santoku, Gyuto or Petty, whoever chooses what for themselves.
Actually, Nakiri and Usuba are different knives and in Japanese cuisine they perform not only different tasks from each other, but are also used by different specialists. The heavier and wider Usuba in the butt, with one-sided sharpening, is used mainly for decorating tasks in professional kitchens, and the Nakiri with a very thin blade and very long double-sided descents at an extremely low angle (sometimes up to 5 degrees) is used mainly in household for home use. The only thing that these two knives have in common is the rectangular blade and the fact that both of them are designed to work on vegetables. The rectangular blade of these knives allows it to be used as a makeshift spatula for moving chopped vegetables. The wide shank of Black Nakiri Tosa allows you to easily adjust the thickness of the cut products safely resting on the blade with your knuckles, cut products with great comfort and eliminates the contact of the hand on the knife handle with the surface of the table.
Now the most important thing about the Black Nakiri knife manufactured by Tadayoshi forging company is what is called 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 becomes thinner both from the heel to the beginning of the blade, and from the butt to the cutting edge, having an isosceles triangle in two planes, in any cross-section and longitudinal section. This is a technologically rather difficult configuration of the blade to be implemented in the manufacture, 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.
About the knife handle. The handle of Japanese knives used in the domestic market of Japan, as a rule, is 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 Black Nakiri Tosa knife is made in the traditional style for modern Japanese knives. Oval cross-section of the handle, plastic fitting and mounting on a thermocompound. Walnut wood is chosen as the material for the handle. Unlike most traditional Japanese knives, the Black Nakiri Tosa knife handle is treated with polymer impregnation, which makes it extremely durable and resistant to external influences (mechanical chemical, and ultraviolet), i.e. it does not require additional processing.
When operating and caring for the Black Nakiri Tosa 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 golemen is protected by blackening, it still does not completely protect against rust. Therefore, after each use, the Black Nakiri Tosa 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.

Basic

Country of origin
Japan
Manufacturer
Tadayoshi forging company
Hardness
61 HRC
Blade height
54mm
Blade length
165mm
Blade thickness
3,5-1,5mm
Handle material
walnut wood
steel grade
Aogami
Type
Nakiri
Weight
150 g.
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