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Stainless clad aogami 1 gyuto forged by Tosa Tadayoshi to Bernal Cutlery specifications. This work horse hand forged gyuto is designed especially with a forward rocking push cut in mind for a mix of vegetable and boneless protein work. These have enough height at the heel to work well for those with larger hands but not so tall as to sacrifice control. The tip is designed to be in line with the inside of the handle to provide enough belly for a rocking push cut but also to provide good control for fine work at the tip and a bit of flat spot at the heel to provide fast contact.
The dark kurouchi finish from the forge is left on the hand forged surface of the cladding with a convex kireba primary bevel for toughness. For finer more precise work the kireba can be flattened or thinned with the original convex geometry for more toughness. By sharpening along the wide bevel and the fine active edge bevel the geometry can be controlled by the user to their needs.
Expect some rough corners or slight irregularities from knives forged to shape, the heel is a bit rough and there might be some stray grind marks at the shinogi line. Some of these ‘imperfections’ can be worked out, others are structural.
The core is carbon steel but the cladding stainless making it less reactive during use. It should be mentioned that care is still required required, as the core of 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 through thinning or with a light abrasive.
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.
These knifes come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using 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 Tadayoshi
Producing Area: Shikoku Island, Tosa, Japan
Profile: Gyuto
Size: 225mm
Blade Type: Stainless Clad Carbon
Steel Type: Aogami 1
Handle: Magnolia with horn ferrule
Total Length: 385mm
Handle Length: 143mm
Handle to Tip Length: 242mm
Blade Height: 50mm
Edge Length: 228mm
Thickness: 2.93mm
Weight: 187g
Hand Orientation: Slight Right Bias
This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.
Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.
We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.
Pickup available at Bernal Cutlery
Usually ready in 24 hours
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.