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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) |
|---|---|---|---|
| 2tkh-m | 145 | 260 | 115 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Tokko Steel | - |
Honesuki
Honesuki knives are boning knives, suitable for poultry and other meats. Seen in Kansai (The region in western Japan) , it has a rounded shape and excels at removing bone membrane (periosteum). As the blade is thick, it it less likely to chip when making contact with bone.
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.
Full Steel
Forging Process
A full steel blade or Mono-Steel blade means that only one type of steel has been used in its construction from spine to edge. Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped. Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.
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.
