Specifications
- Brand:
- Style:
- Blade Steel Type: Blue #2 Steel clad with Soft Iron
- HRC: 61-64
- Handle Material:
- Bevel Angle Ratio: Double Bevel (50/50)
- Blade Length: 195mm (7.7")
- Weight: 6.7 oz (190g)
- Cover: Not included
Precaution
- Tosa Hamono knives have a thicker spine compared to other Japanese knives, so regular Sayas may not fit.
- All Ishizuchi knives are Soft Iron Clad and may rust.
Blue #2 Steel
Each knife is meticulously finished by hand, resulting in subtle differences from one to another, a characteristic feature of Tosa’s "free forging" technique. We hope you enjoy the unique quality of each blade. This knife uses Blue Steel 2, which contains added chromium and tungsten, giving the blade both hardness and toughness, resulting in long-lasting sharpness. The outer layer of the blade is made from Soft Carbon Steel, making it easy to sharpen. The distal taper from the heel to the tip of the blade, combined with the solid construction, provides a good weight that creates a perfect balance in the hand.
However, because it’s entirely made of Carbon Steel, it’s important to thoroughly wipe and dry the blade after each use to prevent rust. While the patina that forms over time will give your knife a one-of-a-kind character, it can be removed with products like Sabitoru if you prefer to maintain a clean finish.
About Nashiji
Ishizuchi Knife Factory
In 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives.
Kiritsuke Gyuto Knives
Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting similarly to a sword) is a style of knife whose meaning has transformed in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has been popular to call any knife with a pointed tip in the same shape a Kiritsuke or K-tip knife, such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the functions of a Usuba and Yanagiba, they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized to each task and is more difficult to use at the same level. In Japan, usually only the executive chef uses a Kiritsuke.
