Tosa Blue 1 Santoku 165mm
|Blade Height @ Heel:||48mm|
|Spine Thickness @ Heel:||3.3mm|
|Spine Thickness @ Mid:||2.6mm|
|Spine Thickness 1cm from tip:||1.2mm|
|Blade Material:||Blue 1 Core Carbon Clad, Kurouchi Finish|
|Handle Material:||Right Handed D-Shaped Rosewood|
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Tosa - Japan
ABOUT TOSA- Tosa knives are known for their hammer forged technique known as Warikomi, where a glowing piece of cladding is split and the core cutting edge inserted, then forged together by hand. It is a complicated process that requires a high level of finesse and competence.
STEEL BREAKDOWN – Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening.
It contains few stainless elements, and as such will develop a patina, and develop rust spots if left wet after use. It requires a little more care and maintenance than something like VG-10 (Stainless Steel), so consider this when purchasing a Blue Steel knife as your first Japanese knife.
- Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
- Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
- Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.