-
Japanese Knives
-
Deba Knives -
Yanagiba Sashimi Knives -
Usuba Knives -
Sakimaru Takobiki Knives -
Kiritsuke Yanagiba Knives -
Wa-Santoku Knives -
Kiritsuke Knives -
Mioroshi Knives -
Aideba Knives -
Funayuki Knives -
Fugubiki Knives -
Takobiki Sashimi Knives -
Aji-Kiri Knives -
Baran-Kiri Knives -
Hamo Honekiri Knives -
Fugu Deba Knives -
Unagi Saki Knives -
Mukimono Knives -
Kenmuki Knives -
Sobakiri Knives
-
- Western Knives
- Damascus Knives
- Home Kitchen Knives
- Accessories
- Gifts
- All Products
Tokko Series : Carbon Steel with improved rust resistance function
The Tokko Series combines the advantages of high carbon and stainless steel knives. These knives benefit from high cutting ability and added rust resistance from additional chromium. Tungsten also adds durability to the blade. We have many different Tokko knives, from Petty and Gyuto knives to Sujihiki and Honesuki boning knives. Our Sujihiki and Honesuki Tokko knives also come with no-bolster variations for those who grasp closer to the blade. This series is popular with people seeking a good cutting experience, but are still worried about maintenance.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2tkc-180 | 180 | 300 | 145 |
| 2tkc-210 | 210 | 330 | 165 |
| 2tkc-240 | 240 | 370 | 200 |
| 2tkc-270 | 270 | 400 | 220 |
| 2tkc-300 | 300 | 430 | 275 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Tokko Steel | Compressed plywood handle with brim |
Gyuto
Gyuto, literally means "Beef knife". The Japanese did not consume beef until it began to modernise with increased Western influence in the late 1800's. During that period, when Japanese thought of Western food, they thought of giant slabs of beef being cut and grilled or stewed, thus the "Gyuto" was born. In modern times it is the most common knife in Japanese households, with also the most variety of steel,blade lengths and handle materials available.
Tokko Steel
A high carbon steel that still has good rust resistance, Tokko steel is also known for its high hardness and ease of sharpening.
Carbon Steel
Whether used profesionally or in the home, two of the most important factors in a kitchen knife are its sharpness and ease of maintenance. Carbon steel is sharp, but rusts easily, whereas stainless steel resists rust, but often isn't as sharp. Tokko Steel has small amounts of chromium and tungsten mixed in to capitalise on the advantages of both high carbon and stainless steel knives. Tokko is recommended for those who are less confident with knife maintenance, but still want a sharp knife that's easy to sharpen.
*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.
Compressed Wood
This handle is made of a durable, compressed plywood, with a flange attached to improve balance. It's known for being very hygiene-friendly because water cannot easily get into the core wedged between the handle.
Mono Steel
Mono-steel knives, sometimes called single-steel knives, are made entirely of one piece of steel. Mono-steel knives have better cutting power versus clad and Damascus-finished knives with the same steel material. While mono-steel knives are vulnerable to impact damage, a master artisan can properly quench and remove the steel's distortions, removing this downside while creating a sharp cutting edge.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
