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Home | Japanese Kitchen Knives | Tosa Tadayoshi 105mm Funayuki Aogami 1 Octagonal Walnut/PC Handle - Am

Tosa Tadayoshi 105mm Funayuki Aogami 1 Octagonal Walnut/PC Handle - Ambidextrous

£59.68
£59.68
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READ IMPORTANT DELIVERY OPTION INFORMATION

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

Hand forged knives from the Tosa area of Shikoku Island, with a long history of smithing. Japan's least populated island, 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 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 an additional charge. Please add the suggested “Lacquer Removal” to your cart and proceed with checkout. Please note that lacquer removal can delay your order by up to one week.

Fish Butchery

Designed specifically for fish breakdown.

OK for soft raw fish bones, not for heavy bones.

Carbon Steel

Reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Funayuki

Listed Length:
Total Length: 236mm
Edge Length: 109mm
Heel Height: 38mm
Spine Thickness: 2.22mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Octagonal Walnut/PC Handle

  • 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 - 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 2 (Blue Paper #2)

Carbon (C): 1.1–1.2% | Tungsten (W): 1.1–1.5% | Chromium (Cr): 0.3%

Aogami 2 is a well-balanced Hitachi carbon steel commonly hardened to around 60–63 HRC—about one point softer than Aogami 1—which gives it excellent edge retention with added toughness. Its slightly lower carbon content means it loses its razor edge a bit sooner but holds a strong working edge for long periods, making it a favorite “sweet spot” steel for daily-use kitchen knives. More forgiving and less brittle than Aogami 1, it can take thin edges without chipping and excels in hard-use kitchen or woodworking applications.

Though fully reactive and prone to patina, it sharpens easily to a keen, refined edge and responds beautifully to both fine and toothy finishes. Aogami 2 is widely used by Japanese makers for workhorse knives and is often stainless-clad for user-friendly maintenance.

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.

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