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.
The Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.
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.