Tosa Tadayoshi 210mm Katsuo Hocho. Aogami #1 core with iron cladding. Walnut 'D' shaped handle with PC ferrule.
Approx 136 Grams, 215mm cutting edge, 368mm overall length, tapering from approx 3mm thick. Free forged knives vary
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.
We have been very happy with the quality for the price and their old style country feel.
Katsuo bocho are designed for quickly and efficiently breaking down skipjack tuna also known as bonito or katsuo, an important fish in Japanese cuisine and a staple of Shikoku's fisheries. Bonito swim past Shikoku several times a year and the region is famous for it's dried and smoked katsuoboshi and fresh bonito.
This knife is great for this style of fish breaking which avoids the thick bones unlike a deba as well as being great for other proteins both raw and cooked.
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.