| Brand / Blacksmith: | Hokiyama |
| Series: | Tosaichi Bright |
| Knife type: | Gyuto 240mm |
| Blade Length / Total length (mm): | 243 / 400 |
| Grind: | Double Bevel |
| Finish: | Nashiji Hammered |
| Steel type: | Ginsan (Silver-3) |
| Forging method: | San Mai |
| HRC hardness: | 63 |
| Handle type / Material / Ferrule: | Octagonal / Rosewood / Wood |
| Spine Thickness at heel / tip (mm): | 2 / 0,3 |
| Blade height at heel (mm): | 48 |
| Weight (gr): | 190 |
| Notes: |
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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga line is made of Gingami (Silver-3) stainless steel at a hardness of HRC 61-62. Being also stainless cladded with SUS – 405 stainless steel, requires less care that the carbon steel knives and are very easy to sharpen. Features a beautiful Nashiji finish and an octagonal Rosewood handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is common, used both by professional and experienced home cooks.
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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga line is made of Gingami (Silver-3) stainless steel at a hardness of HRC 61-62. Being also stainless cladded with SUS – 405 stainless steel, requires less care that the carbon steel knives and are very easy to sharpen. Features a beautiful Nashiji finish and an octagonal Rosewood handle. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 135mm version seems to be ideal size for versatile use.
Brand / Blacksmith: Hokiyama Series: Sakon Ginga Knife type: Petty 135mm Blade Length / Total length (mm): 135 / 260 Grind: Double Bevel Finish: Nashiji Steel type: Ginsan (Silver-3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 28 Weight (gr): 71 Notes: -
Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Tosaichi Bright line is made of Aogami Super steel at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful Hammered pattern and an octagonal Rosewood handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is common, used both by professional and experienced home cooks.
Brand / Blacksmith: Hokiyama Series: Tosaichi Bright Knife type: Gyuto 240mm Blade Length / Total length (mm): 243 / 400 Grind: Double Bevel Finish: Hammered Steel type: Aogami Super (Stainless Clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 48 Weight (gr): 190 Notes: -
Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Tosaichi Bright line is made of Aogami Super steel at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful Hammered pattern and an octagonal Rosewood handle. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 135mm version seems to be ideal size for versatile use.
Brand / Blacksmith: Hokiyama Series: Tosaichi Bright Knife type: Petty 135mm Blade Length / Total length (mm): 140 / 265 Grind: Double Bevel Finish: Hammered Steel type: Aogami Super (Stainless Clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 30 Weight (gr): 75 Notes: -
Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Tosaichi Bright line is made of Aogami Super steel at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful Hammered pattern and an octagonal Rosewood handle. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the most common size at 270mm
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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Tosaichi Shadow line is made of Aogami Super steel at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful mixed Kurouchi / Hammered pattern and an octagonal Rosewood handle. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
Brand / Blacksmith: Hokiyama Series: Tosaichi Shadow Knife type: Gyuto 210mm Blade Length / Total length (mm): 215 / 365 Grind: Double Bevel Finish: Kurouchi / Hammered Steel type: Aogami Super (Stainless Clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 / 0,4 Blade height at heel (mm): 45 Weight (gr): 160 Notes: -
Out of stockShunsuke Manaka is a 5th generation blacksmith from Kasukabe city (Saitama prefecture) and the man behind the Kisuke brand. He started making knives 10 years ago and now is considered one of the most talented and upcoming young blacksmiths (read more). Gyuto is the most basic of all knives and the Japanese version of the classic Western Chef’s knife. It is on all kitchen tasks and it is suitable for slicing, dicing and chopping so, it can be used for preparing meat, fish, vegetables and fruits. Also, it is very handy because it can be used with almost all different cutting techniques. The 210mm is the most common size used both by professionals and home cooks Manaka – San managed to forge and clad using the Warikomi method, a stainless steel like the ATS-34 that its usual hardness is around HRC 59 and bring it to HRC 64!! He is one of the few that can manage this process, as the stainless steel is extremely difficult to be cladded with another steel due to the passivation film that is formed on its surface. Unique knives from the next big thing in Japanese knives!!
Brand / Blacksmith: Kisuke Manaka Series: ATS-34 Knife type: Gyuto Blade Length / Total length (mm): 215 / 365 Grind: 50 / 50 Finish: Hammered Steel type: ATS-34 Forging method: Warikomi (Stainless Clad) HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Rosewood / Muzzle Red Spine Thickness at heel / tip (mm): 2,7 / 0,3 Blade height at heel (mm): 48 Weight (gr): 157 Notes: -
Out of stockShunsuke Manaka is a 5th generation blacksmith from Kasukabe city (Saitama prefecture) and the man behind the Kisuke brand. He started making knives 10 years ago and now is considered one of the most talented and upcoming young blacksmiths (read more). Gyuto is the most basic of all knives and the Japanese version of the classic Western Chef’s knife. It is on all kitchen tasks and it is suitable for slicing, dicing and chopping so, it can be used for preparing meat, fish, vegetables and fruits. Also, it is very handy because it can be used with almost all different cutting techniques. The 240mm size is used by professionals and experienced home users. Manaka – San managed to forge and clad using the Warikomi method, a stainless steel like the ATS-34 that its usual hardness is around HRC 59 and bring it to HRC 64!! He is one of the few that can manage this process, as the stainless steel is extremely difficult to be cladded with another steel due to the passivation film that is formed on its surface. Unique knives from the next big thing in Japanese knives!!
Brand / Blacksmith: Kisuke Manaka Series: ATS-34 Knife type: Gyuto Blade Length / Total length (mm): 245 / 400 Grind: 50 / 50 Finish: Hammered Steel type: ATS-34 Forging method: Warikomi (Stainless Clad) HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Rosewood / Muzzle Red Spine Thickness at heel / tip (mm): 2,9 / 0,3 Blade height at heel (mm): 55 Weight (gr): 212 Notes: -
Out of stockShunsuke Manaka is a 5th generation blacksmith from Kasukabe city (Saitama prefecture) and the man behind the Kisuke brand. He started making knives 10 years ago and now is considered one of the most talented and upcoming young blacksmiths (read more). The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. Very thin at the spine and behind the edge, this Nakiri will fly through vegetables without hurting their cells and fibers. It is the perfect match for veggie lovers. Beautiful Kurouchi / hammered finish and a core steel of Aogami-1 for excellent edge retention.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Kisuke Manaka Series: Honwarikomi Tsuchime Hongasumi Knife type: Nakiri Blade Length / Total length (mm): 175 / 325 Grind: 50 / 50 Finish: Kurouchi Hammered Steel type: Aogami 2 (Non stainless) Forging method: Warikomi (Iron clad) HRC hardness: 61 - 63 Handle type / Material / Ferrule: Octagonal / Rosewood / black Pakka Spine Thickness at heel / tip (mm): 3 / 0,3 Blade height at heel (mm): 55 Weight (gr): 196 Notes: -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also play the role of a small Gyuto for small everyday cuts.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Petty 150mm Blade Length / Total length mm 150 / 290 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 1,6 / 0,3 Blade height at heel mm 29 Weight gr 64 Notes -
Out of stockYoshimi Kato is the son in law of the legendary Hiroshi Kato, one of the founders of Takefu Knife Village, the original maker of some of the Masakage lines. Yoshimi apprenticed under Hiroshi in Kanehiro Hamono and is the one that continues the legend of his master. He is now forging his own lines but also the Masakage Yuki, Koishi and Kiri lines. His AS series, made out of the king of steels Aogami Super (63-64 HRC), are some of the finest knives in the market. They feature a traditional Kurouchi pattern and a beautiful Wa oval rosewood handle. A well rounded spine and choil, makes working long hours easy and comfortable. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
Brand / Blacksmith: Yoshimi Kato Series: Aogami Super Kurouchi Knife type: Gyuto 210 Blade Length / Total length (mm): 212/355 Grind: 50/50 Finish: Kurouchi Steel type: Aogami Super (stainless clad) Forging method: San Mai HRC hardness: 62-63 Handle type / Material / Ferrule: Ovall / Rosewood / Pakka wood Spine Thickness at heel / tip (mm): 3/0,3 Blade height at heel (mm): 46,6 Weight (gr): 170 Notes:
