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Home | Tosa Tadayoshi | Trade In Tosa Tadayoshi 210mm Gyuto Aogami 1 Oct Ho/Horn

Trade In Tosa Tadayoshi 210mm Gyuto Aogami 1 Oct Ho/Horn

$164.03
$164.03
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READ IMPORTANT DELIVERY OPTION INFORMATION

Trade in gyuto in good condition without packaging. This carbon steel knife has been thinned and its wide bevel polished. Fans of the Tosa Tadayoshi knives can experience a thinner, faster cutting feel than the tough factory geometry that Tosa arrive with. this thinner geometry should allow for the high quality heat treatments to really shine.

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 356mm
Edge Length: 210mm
Heel Height: 47mm
Spine Thickness: 3.5mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC): 60-61
Maintenance: More Attention
Handle Type: Western
Handle Material: Magnolia (Ho) & Horn Ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$71.32
$71.32
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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$105.55
$105.55
Sold Out
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$116.96
$116.96
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$82.73
$82.73
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$96.99
$96.99
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$57.05
$57.05

Aogami 1 (Blue Paper #1)

Carbon (C): 1.3–1.4%| Tungsten (W): 1.5–2.0%| Chromium (Cr): 0.3–0.5%

Aogami 1 is a high|carbon tool steel (~1.3–1.4% C) with tungsten and chromium additions that enhance hardness and wear resistance. It’s capable of ~65 HRC and maintains excellent edge retention with moderate toughness. The steel sharpens cleanly, forms an exceptionally fine edge, and is common in top|end Japanese kitchen knives. Like other Aogami steels, it rusts easily and requires attentive care.

About Tosa Tadayoshi

Tosa, Kōchi, Japan

Tosa Tadayoshi knives come from Kochi Prefecture, home to over 400 years of blacksmithing tradition. These blades reflect the region’s rustic, free-forged style—handmade with character and performance in mind. Often featuring kurouchi finishes and durable double bevels, they’re crafted by a small team using time-tested techniques. Tadayoshi knives offer a practical, approachable introduction to carbon steel, valued for their sharpness, durability, and the distinct individuality of each piece. They reflect Tosa’s no-frills, work-ready knife ethos, made for daily use with deep roots in Japan’s cutlery heritage.

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