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Home | Japanese Kitchen Knives | Tosa Tadayoshi Ryo Deba 180mm Aogami 1 Walnut/PC Double Bevel Ambidexterous

Tosa Tadayoshi 180mm Ryo Deba Aogami 1 Walnut/PC Handle - Ambidextrous

$181.58
$181.58
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Free forged knives vary slightly.

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.

Ryodeba are a double beveled deba forged with a three layer san mai construction, they are suitable for right or left hand use. Ryodeba are used similarly to single beveled kataba deba and are exceptionally tough.

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.

These knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).

We can remove the lacquer prior to shipping for $10. Enter "Please remove lacquer" in the +Special Instructions on the Cart page and you will be invoiced separately via email. This could delay shipping by up to 5 days and won't be shipped until payment is made.

 

Brand: Tosa
Smith: Tadayoshi
Producing Area: Shikoku Island, Japan
Profile: Ryo Deba
Size: 180mm
Steel Type: Carbon
Steel: Aogami 1
Handle: Walnut/PC
Total Length: 335mm
Handle Length: 134mm
Handle to Tip Length: 200mm
Blade Height: 60mm
Edge Length: 185mm
Thickness: 8.70mm
Weight: 419g
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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Tosa Tadayoshi 180mm Ryo Deba...

$181.58
$181.58
Sold Out