Founded 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 AO line is an amazing value for money series! Is made with Aogami Super steel – mayne the top carbon steel used in Japanese cuttlert and is forged 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 Migaki (Polished) finish and an octagonal Ebony handle.
The 240mm Kiritsuke will become the favorite in every kitchen, home or professional. Its size makes it practical to use and can be used by both starters or advanced cooks. Made using Aogami Super steel, secures a razor sharp edge as well as a long edge retention. Is a hybrid knife between a Gyuto and a slicer so extra versatile and suitable for more experienced users because of it’s size.
| Brand / Blacksmith: | Hokiyama |
| Series: | Tosaichi Ao |
| Knife type: | Kiritsuke 240 |
| Blade Length / Total length (mm): | 240/397 |
| Grind: | 50/50 |
| Finish: | Migaki (polished) |
| Steel type: | Aogami Super |
| Forging method: | San Mai |
| HRC hardness: | 63 |
| Handle type / Material / Ferrule: | Wa / ebony / Olive |
| Spine Thickness at heel / tip (mm): | 2,05/0,4 |
| Blade height at heel (mm): | 46,3 |
| Weight (gr): | 193,8 |
| Notes: |
PanTulipan (verified owner) –
Overall, a great knife – very good quality, reasonable price, surprisingly light for its size. While its size may seem a bit intimidating for some (you can always go for 210 mm version), it turns out to be just right when it comes to cutting large vegetables (like cabbage) or when you want to slice fish for sashimi with just one stroke. Definitely a good choice for professionals and home cooking enthusiasts.