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Home | Japanese Kitchen Knives | Tosa 135mm Petty Kurouchi Stainless Clad Aogami 1 Octagonal Red Sandal

Tosa 135mm Petty Kurouchi Stainless Clad Aogami 1 Octagonal Red Sandalwood Pakka

€125,28
€125,28
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Hand forged stainless clad aogami 1 with red sandalwood and octagonal pakka ferrule handle

Free forged from bar stock rather than from pre-laminate, these have been forged fairly thin with a nice taper. The aogami 1 steel core works well at a fine finish from 4k to 8k synthetic stones and many natural stones. The stainless cladding adds ease of use and less reactivity with food.

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 suitable for both right- and left-hand users.

This is a stainless clad reactive carbon steel. It should be mentioned that extra care is required, as only the cladding of the blade is stainless and should be dried immediately after use. The core will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

All-around Use

Can handle almost any kitchen task.

Avoid Bones & Dense Foods

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

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length: 135mm
Total Length: 268mm
Edge Length: 138mm
Heel Height: 32mm
Spine Thickness: 2.74mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC):
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Red Sandalwood with Pakka Ferrule

  • This is a stainless clad 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.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • 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.

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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.

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