The black finish, which was intentionally left on the blade surface during quenching, and the hammer marks from the "Kurouchi Tsuchime" finishing method give a robust and dignified presence to this knife.
Aogami Blue steel Super
Magnolia natural wood
L 320 × W 53 × H 22 mm
Tosa, KOCHI & Sakai, OSAKA
Ease of sharpening
The greatest steel for traditional Japanese knife making, Aogami Super Steel is used in this knife, achieving unmatched sharpness.
Hammer marks on the blade not only show powerful expressions, but also a practicality that prevents ingredients from sticking to the blade as air gets captured between the two when cutting.
The blade contains steel for optimum sharpness, and therefore, it tends to rust easily. The black layer left during the quenching process helps make the rust less noticeable.
The handle is made of natural magnolia wood, which is known for its hard, water-resistant, and anti-slip qualities. The chestnut shape helps with ideal grip and fits well in your hand. The charm of the wood increases with usage, and the contrast between the black blade and handle is simply artistic.
The collar, which joins the handle and blade, is made from water buffalo horn. This is a rare material, as a water buffalo has only two horns. This knife is ideal for long-term usage, thanks to its strong resistance to water and extreme hardness.
To pursue the finest quality, our production process - forging, adding the blade and attaching the handle - is completed in different locations that are known for each individual practice.
Kurotsuchi, with its stunning edge and iconic presence, is handcrafted in Tosa (Kochi) and Sakai (Osaka).
土 佐 Tosa, Kochi
Tosa city (where the world's famous Tosa dog breed originated) and Kochi city are both widely known for their bladesmithing culture.
Tosa has a history of bladesmithing. In the 1500's during the age of continuous battles, the Gorozaemon Yoshimitsu school moved to Tosa and flourished as skilled swordsmiths. Additionally, 399 blacksmiths are said to have crafted armor and swords in the area.
Originally, Tosa is famous for the production of quality lumber. In the early Edo period when the Tosa Domain struggled with financial stringency, they started developing new fields and using their forest resources. As a result, the demand for edged tools for agriculture and forestry increased, leading to the active production of sickles, hatchets, axes and hoes as well as an improvement in quality and increase in the number produced.
A feature of metalworks from Tosa area is open die forging, where heated metal can be shaped flexibly through hammering and spreading.
With "Tosa Uchihamono" production, craftsmen traditionally received orders for blades that were in various shapes and weights from all over Japan. Even to date, it appears that some workshops take orders on merely a sheet of paper which records the dimension and shape of the finished product.
As each piece is hand-crafted by artisans, mass production is difficult. However, one of the great advantages is that a variety of edged tools can be made in small quantities, according to your designated purpose. As there are no molds, blacksmiths must utilize their highly proficient skills.
堺 Sakai, Osaka
Sakai is a commuter town located in the Southern area of Osaka, and is the second most populous city in the prefecture after Osaka City.
Sakai is known for having many ancient burial mounds. Once, blacksmiths gathered and lived in Sakai from all over Japan to create tools for the construction of the mounds. This is believed to be the reason why Sakai is famous for forging.
In the Edo period, the shogunate's order included exclusive production of "Tobacco knives" in Sakai - knives for chopping tobacco leaves, which led to Sakai's fame for bladesmithing. As time went by, the technique has continued to be inherited by craftsmen over countless generations. To date, Sakai has been producing stunningly sharp knives with the best quality.
The production of forged knives in Sakai is based on the division of labor within each district.
To complete a single knife, each step, from forging and adding a blade, to attaching a handle, is handled by traditional specialists. It is expected to include more than 30 processes of knife creation until completion.
The significance of Sakai knives lies in the excellent forging and sharpening techniques which determine the edge of the blade.
Knives from Sakai are said to be used by over 90% of professional chefs of Japanese cuisine. Sakai is the leader of the world-class culture of Japanese bladesmithing.
Precautions For Use
To prevent rust
- Use dish soap to thoroughly wash the knife, and immediately wipe moisture away with a dry cloth before storage.
- Steel gives an excellent edge to a knife but the drawback is a tendency to rust easily. Do not leave a wet knife for more than 30 minutes. Air-drying should also be avoided.
To prevent damage
- Do not ever put the knife in the dishwasher.
- Do not hold the knife over a fire or put in the oven. To disinfect the knife, please use hot water.
To prevent chips
- Do not use the knife on a hard surface, such as on a metal, stone, or glass cutting board.
- Do not cut hard objects, including frozen food and bone-in meat.
- Avoid putting multiple knives in the same drawer, as they may touch each other and chip.
- Handle the blade with care.
- Store the knives in a safe place and out of reach of children at all times.