JAPANESE KNIVES AND KNIFE SHARPENING
Tsukasa Tokaji is the blacksmith of Tosa Tsukasa, he apprenticed under Tadayoshi Tokaji and learnt the traditional free forging techniques of Shikoku Island. These knives have a Ryobi or double bevel grind and are fine for left and right handed users, a great first Japanese knife.
The bunka, “cultural knife”, is inter-changeable with the santoku in its use in the kitchen, though the sharper angled tip is very handy for fine knife work. Great for home cooks and professionals.
Shirogami or White Paper steel, is a very pure steel with a high carbon content that was designed to be like traditional Tamahagane, used in sword making. Very popular with Japanese blacksmiths, it takes a fine edge and is very easy to sharpen. Shirogami comes in 3 grades with various levels of carbon, Shirogami #1, #2 & #3.