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Home | Kitchen Knives | Refurbished Tosa Tadayoshi 180mm Ryo Deba Aogami 1 Ho Horn Handle - Am

Refurbished Tosa Tadayoshi 180mm Ryo Deba Aogami 1 Ho Horn Handle - Ambidextrous

$195.50
$195.50
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This knife was originally a tester for this series, it was lightly used and sharpened, they are diamonds in the rough when new with somewhat rough finish grinding and a very basic plastic ferruled handle. This one has had its bevels flattened and refinished for easy follow up sharpening / thinning maintenance and the plastic ferruled wood handle replaced with oval ho wood and horn. the sharp corners of the heel and spine have been mellowed out as well.

Hand forged knives from the Tosa area of Shikoku Island, Japan's least populated island with a long history of smithing. Shikoku's thick forests, agriculture and fisheries have led to a local style of smithing that is characterized by rustic free forged knives and tools. Many Tosa knives are ryoba style; forged and ground symmetrically and are suitable for both right and left hand users.

Please note, this knife has a good amount of its kurouchi worn off 

Brand: Tosa
Smith: Tadayoshi
Producing Area: Shikoku Island, Japan
Profile: Ryo Deba
Size: 180mm
Steel Type: Carbon
Steel: Aogami 1
Handle: Ho Horn Handle
Total Length: 313mm
Handle Length: 129mm
Handle to Tip Length: 185mm
Blade Height: 55mm
Edge Length: 167mm
Thickness: 7.2mm
Weight: 302g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Refurbished Tosa Tadayoshi 180mm Ryo...

$195.50
$195.50
Sold Out