[SET] Hokiyama Aogami Super Tosaichi [gyuto + petty]
Introducing our new Hokiyama Aogami Super Tosaichi knife set, crafted to delight Japanese blade enthusiasts who admire the blend of a classic western handle and just the right amount of added weight. Prepare to be impressed by the top-notch craftsmanship and unbeatable performance of these beauties.
Hokiyama Gyuto Aogami Super Tosaichi 210mm (8.3") and Hokiyama Petty Aogami Super Tosaichi 135mm (5.3") knives are both suitable for professional users and home cooks who are familiar with handling and maintaining high-carbon knives. Get ready to elevate your cooking game to new heights!
BLADE SHAPES:
Petty is a small general-purpose knife. An essential part of any knife collection, its main tasks are peeling, paring, decorating, coring apples, removing eyes in potatoes, chopping herbs, mincing garlic, slicing smaller pieces of dry meats, trimming meat, and similar tasks. Best suited for in-hand usage because the narrow blade doesn't allow enough knuckle clearance to use on the cutting board.
The gyuto blade shape is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat. The 210mm length is optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.
STEEL:
The centerpiece of the Tosa-Ichi knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.
Aogami Super is rated as the most advanced carbon steel on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).
This knife set was heat-treated to the hardness of around 63 HRC. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.
BLADE FINISH:
The upper part of the blade is black and was left untreated. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called kuro-uchi. Kuro-uchi patina brings a unique and rustic appearance to the knife.
HANDLE:
Both knives were fitted a western-style (Yo) ergonomic handle made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
Each knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Introducing our new Hokiyama Aogami Super Tosaichi knife set, crafted to delight Japanese blade enthusiasts who admire the blend of a classic western handle and just the right amount of added weight. Prepare to be impressed by the top-notch craftsmanship and unbeatable performance of these beauties.
Hokiyama Gyuto Aogami Super Tosaichi 210mm (8.3") and Hokiyama Petty Aogami Super Tosaichi 135mm (5.3") knives are both suitable for professional users and home cooks who are familiar with handling and maintaining high-carbon knives. Get ready to elevate your cooking game to new heights!
BLADE SHAPES:
Petty is a small general-purpose knife. An essential part of any knife collection, its main tasks are peeling, paring, decorating, coring apples, removing eyes in potatoes, chopping herbs, mincing garlic, slicing smaller pieces of dry meats, trimming meat, and similar tasks. Best suited for in-hand usage because the narrow blade doesn't allow enough knuckle clearance to use on the cutting board.
The gyuto blade shape is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat. The 210mm length is optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.
STEEL:
The centerpiece of the Tosa-Ichi knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.
Aogami Super is rated as the most advanced carbon steel on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).
This knife set was heat-treated to the hardness of around 63 HRC. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.
BLADE FINISH:
The upper part of the blade is black and was left untreated. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called kuro-uchi. Kuro-uchi patina brings a unique and rustic appearance to the knife.
HANDLE:
Both knives were fitted a western-style (Yo) ergonomic handle made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
Each knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.
