Tosagata Santoku Hocho
My Tosagata Santoku Hocho knife is finally here! I ordered it months ago after it appeared in Cool Tools, but their post and glowing review triggered a run on the knife.
I opted to wait for the next shipment and it was worth it. This is one bad-ass kitchen knife. Steel wrapped in iron, unpolished with the hammer marks still on the blade. For a 6" blade, it's has a real solid feel that makes you feel like you can take on anything on the cutting board. From the seller's website:
...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 c63ยบ. 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.
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