Handcrafted in Tosa on the island of Shikoku using the most traditional methods, this series by Kaishin is typical of the regions style. This large chef’s knife feels substantial in the hand not only because of its length but also because the blades in this collection retain quite a bit of thickness at the spine; these knives are further characterised by their deep grinds and large Machi. The craftsmen selected Aogami 2 for the core as it has a great balance between hardness, toughness and wear resistance. This collection are built for heavy use and best suited to wide bevel sharpening.
Edge Angle: Double-Bevel
Blade Length: 240mm
Total Length: 410mm
Steel: Aogami / Blue Carbon Steel No2
Handle : Traditional Hachikaku Rosewood Octagonal/Pakka Wood Ferrule