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Home | Tosa Tadayoshi | Tosa Tadayoshi 180mm Ikasaki Aogami 1 Walnut/PC

Tosa Tadayoshi 180mm Ikasaki Aogami 1 Walnut/PC

£60.98
£60.98
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Tosa Tadayoshi 180mm Ikasaki squid knife with Aogami 1 blade and walnut handle. Meant for breaking down squid. 

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.

Carbon steel will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Free forged knives vary slightly in weights and measurements, expect small imperfections in finish or small amounts of waviness in blade or roughness in finish.

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.

Brand: Tosa
Smith: Tadayoshi
Producing Area: Shikoku Island, Japan'
Profile: Ikasaki
Size: 180mm
Steel Type: Aogami 1
Steel: Carbon
Handle: Walnut/PC
Total Length: 317mm
Handle Length: 130mm
Handle to Tip Length: 187mm
Blade Height: 34mm
Edge Length: 158mm
Thickness: 3.91mm
Weight: 118g
Hand Orientation: Right-handed

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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