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Home | Japanese Kitchen Knives | Tosa Tsukasa 210mm Sujihiki Shirogami 1 D Ho Horn

Tosa Tsukasa 210mm Sujihiki Shirogami 1 D Ho Horn

$94.00
$94.00
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Tosa Tsukasa 210mm Sujihiki. Iron clad shirogami 1 carbon steel blade, ho wood handle with horn ferrule.

The weights and measurements of free forged knives vary slightly.

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.

Brand: Tosa Tsukasa
Producing Area: Tosa area of Shikoku Island, Japan
Profile: Sujihiki
Size: 210mm
Blade Type: Carbon Steel
Steel Type: Iron Clad Shirogami 1
Handle: Ho Wood w Horn Ferrule.
Total Length: 367mm
Handle Length: 133mm
Handle to Tip Length: 234mm
Blade Height: 35mm
Edge Length: 216mm
Thickness: 2.6mm
Weight: 118g
Hand Orientation: Ambidextrous


*Measurements are taken from random sample
Actual measurements may vary.

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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Tosa Tsukasa 210mm Sujihiki Shirogami...

$94.00
$94.00
Sold Out