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 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|
|Knife type:||Gyuto 210mm|
|Blade Length / Total length (mm):||215 / 365|
|Finish:||Kurouchi / Hammered|
|Steel type:||Aogami Super (Stainless Clad)|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Octagonal / Rosewood / Wood|
|Spine Thickness at heel / tip (mm):||2 / 0,4|
|Blade height at heel (mm):||45|