Tosa-uchi cutlery
Tosa-uchi blades are a traditional Tosa craft with a 400- year history.
Unlike knife smiths in other regions, craftsmen handle everything from forging to sharpening and finishing.
Furthermore, these knives are forged by hand, one by one, without the use of molds, a method also known as "free forging."
The distinctive black finish is achieved by shaving off only the cutting edge of the surface, which has been blackened by hardening, leaving the rest intact.
You can enjoy the unevenness and ruggedness that appears after hammering.
Compared to a typical Santoku knife, the Iyo-type knife is tapered from the jaw to the tip, and the tip is curved upward.
Although steel knives are prone to rust, they are tough and easy to sharpen. Many professional chefs believe that "steel knives are best when they are sharpened."
For professionals with knowledge of knife sharpening, we highly recommend using steel knives.
Tosa-uchi cutlery
Tosa-uchi blades are a traditional Tosa craft with a 400- year history.
Unlike knife smiths in other regions, craftsmen handle everything from forging to sharpening and finishing.
Furthermore, these knives are forged by hand, one by one, without the use of molds, a method also known as "free forging."
The distinctive black finish is achieved by shaving off only the cutting edge of the surface, which has been blackened by hardening, leaving the rest intact.
You can enjoy the unevenness and ruggedness that appears after hammering.
Compared to a typical Santoku knife, the Iyo-type knife is tapered from the jaw to the tip, and the tip is curved upward.
Although steel knives are prone to rust, they are tough and easy to sharpen. Many professional chefs believe that "steel knives are best when they are sharpened."
For professionals with knowledge of knife sharpening, we highly recommend using steel knives.
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