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Choose an elegant Toshitaka kiritsuke knife!
Damascus blade: alternating layers of steel
Japanese SG2 powder steel core enriched with 1.3% carbon
63HRC Rockwell hardness: excellent edge retention
Suminagashi damask finish inspired by Japanese marbled paper
Magnolia wood handle with buffalo horn bolster
Octagonal cut for ambidextrous use
Handcrafted in Seki, Japan
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Toshitaka is a Japanese cutlery company located in Seki, a town renowned for its forging expertise. Founded by Toshio Tamada, a craftsman who dedicated 79 years of his life to knife-making, the company was originally called Cutlery Tamada. In 2004, under the impetus of Takafumi Tamada, the current president, the company was renamed Toshitaka, a name that combines the first names of Toshio and Takafumi, marking a turning point towards larger-scale production!
The company works with experienced craftsmen to preserve the tradition and history of Japanese cutlery. Each Japanese knife is meticulously crafted, with time devoted to each stage of production. Blades undergo rigorous heat treatment to optimize their sharpness. Tempering and hardening, which can sometimes deform blades, are followed by careful straightening and thickness adjustment to ensure excellent sharpness.
This Japanese kiritsuke knife features a 21 cm blade with a damascened structure. This technique consists of forging a core of hard steel, surrounded by several layers of softer steel. These upper layers offer not only optimum balance, but also enhanced protection for the core of the blade.
The blade core is made from Japanese SG2 steel, a powder-metallurgy alloy developed by renowned manufacturer Takefu Special Steel. With a carbon content of around 1.3%, this alloy achieves a hardness of 63HRC on the Rockwell scale. This characteristic ensures outstanding cutting performance and increased edge longevity, reducing the frequency of sharpening required for your Toshitaka knife.
SG2 steel also contains around 15% chromium, which improves its resistance to corrosion. However, despite this protection, the blade remains sensitive to oxidation and requires careful maintenance.
Thanks to its homogeneous microscopic structure and uniform distribution of micro-carbides, SG2 steel offers an ideal balance of strength, durability and precision!
The cutting edge of your Japanese kitchen knife is flat and thin (known as a "flat grind"), giving it greater strength. More generally, a flat grind is aesthetically pleasing and, above all, easy to reproduce when sharpening!
The SG2 steel core of this blade is enveloped by several alternating layers of soft and hard steels, forming the characteristic damascus pattern. These layers protect the core of the blade while creating a unique design inspired by Suminagashi. This ancient Japanese art involves manipulating black ink on paper to create marbled patterns, evoking waves or currents.
The carefully polished blade is adorned with engraved kanji that underline its elegance and authenticity. It is then sharpened by hand on a grindstone, offering a cutting edge of remarkable precision and performance.
This damask knife features a handle made from magnolia wood, renowned for its light, creamy color, lightness, silky feel and resistance to humidity. This noble wood is traditionally used to make scabbards for Japanese swords.
The handle is completed by a white buffalo horn bolster, which ensures a harmonious transition with the blade. In addition to providing optimum balance to your handcrafted Japanese knife, this bolster gives it a refined aesthetic. As wood and horn are natural materials, each Damascus knife presents unique variations, making each piece truly singular.
The octagonal handle is designed for optimum ergonomics, suitable for both right- and left-handed users. It guarantees a comfortable grip and assured control, even during long cutting sessions!
What's more, wood paste has been applied to the junction between blade and handle to fill any gaps. This finish ensures a completely watertight seal, preventing any water infiltration.
To care for this Japanese kitchen knife, wash only by hand with a soft sponge and non-abrasive soap, taking care not to wet the handle. After cleaning, wipe dry immediately and store in a dry place to avoid any residual moisture. This knife must not be placed in the dishwasher or left to soak in water.
Find the rest of Toshitaka knives on Knifeleader.eu!
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