Tokaji Uchi Hamono
The handmade knifes from Tokaji are made in Tosa, Japan by master forger Michikuni Tokaji. The knives are hand-forged (Ushi Hamono) and hand-cut, allowing the highest sharpness to be achieved.
The blade is Sanmai forged and has a very hard core layer of Shirogami White # 2 steel and two softer layers of iron. Because the Japanese smiths only want to work with the best materials they have opted for non-rust-resistant steel, this steel is much purer than rust-resistant steel and can therefore be sharpened much sharper.
The hardness of this steel is about 62 HRC (Rockwell) and therefore it will remain sharp much longer than regular steel knifes. Because it is a non-rust resistant steel type, you should take care of the knife well. This knife should never be washed in the dishwasher and you shouldn't cut hard and / or semi-frozen products. The cut is much thinner than regular blades and is therefore more sensitive to damage and "chipping". The knife is only intended for cutting meat, fish and vegetables without hard peelings, crusts, bones or bones.
The Gyuto 210 mm has a traditional handle of Japanese Hônoki wood (Magnolia obovata).
All knives have a handmade Kanji logo in the blade saying "Shin" meaning "New." The black layer is the original forging layer and is called Kuroichi in Japanese, which serves as an extra protection against oxidation.
You can keep this knife with a ceramic sharpening rod (a regular sharpening steel does not work on this extremely hard steel grade) or with Japanese water stones.
This knife should never be sharpened with "automatic" sharpeners or pull-through sharpeners because the sharpening angle of this knife is much finer (10-12 °). This knife should only be sharpened by grinders with knowledge of Japanese grinding techniques.
The blades are delivered ready for cutting, but sometimes they may need a re-sharpening.