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Home | Japanese Kitchen Knives | Tosa Tadayoshi 270mm Sujihiki Aogami 1 Oct Ho/Horn

Tosa Tadayoshi 270mm Sujihiki Aogami 1 Oct Ho/Horn

€178,87
€178,87
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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, these can have cosmetic scratches or small imperfections in handles which will not impede the performance of the knife. This is par for the course on these knives and is part of how they sell them for a very reasonable price. We have been very happy with the quality for the price and their old style country feel.

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 knifes 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.

 



About This Knife

General Purpose

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.

Sujihiki

A sujihiki is a long, narrow Japanese slicing knife designed for clean, even cuts through cooked or raw proteins. Its thin blade reduces drag, allowing smooth, single-stroke slices that preserve texture and presentation. The pointed tip offers precision for trimming and detail work. Ideal for carving roasts, portioning fish, and producing uniform slices with minimal effort.

Listed Length: 270mm
Total Length: 428mm
Edge Length: 277mm
Heel Height: 41mm
Spine Thickness: 4.3mm
Weight:
Orientation: Ambidextrous

Blade Type: Iron Clad Carbon
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & 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

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

€29,96
€29,96
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

€65,20
€65,20
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

€72,25
€72,25
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,11
€51,11
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,63
€54,63
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



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.

See All Tosa Tadayoshi