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Home | New Kitchen Knives | Tosa Tadayoshi 150mm Funayuki Aogami 1 Walnut/PC

Tosa Tadayoshi 150mm Funayuki Aogami 1 Walnut/PC

$93.70
$93.70
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Tosa Tadayoshi 150mm Funayuki Aogami 1 Walnut/PC

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.

We have been very happy with the quality for the price and their old style country feel.

Funayuki are symmetrical ryoba ground san mai knives, forged and ground thin for vegetables and boneless proteins, analogous to a gyuto but a bit wider at the heel.

This is a reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

approx 100 grams 153mm cutting edge, 45mm wide at heel, tapering from 3mm thick, 295mm overall. Free forged knives vary slightly

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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