These finely crafted kitchen knives come from Tosa on Shikoku Island. This Region is much more rural and forested than other parts of Japan, and the blacksmiths still adhere to the old ways. The master blade-maker sandwiches a layer of Aogami Hagane (blue steel) between two pieces of soft wrought iron, and by hand very slowly hammers the blade into shape. Each blade is then individually tempered to Rockwell c63º. Blue steel gives these blades a tough, long-lasting edge unmatched by any Western made knife. The forging marks are left intact on the surface of the blade. The handles are made from Ho (A relative of the Magnolia) known for its longevity when exposed to water. Each Tosagata Hocho comes razor sharp, with instructions for maintaining this edge.
