HOKIYAMA

Tosa is the ancient name of today's Kochi Prefecture, which stretches in the southern part of Shikoku Island. The north of the prefecture consists of inhospitable mountains, which turn south into a fertile lowland filled with countless rice fields. These are protected from possible tsunami by barricades built on the beaches of the Pacific Ocean. Experts in Japanese blacksmithing do not call this area anything other than Tosa.

For more than 800 years, interlaced steel famous for its samurai swords has been forged in Tosa. It can be said that this area has become a kind of "open-air museum" of traditional blacksmithing. Here you will find scattered small workshops in which individual family generations create incomprehensible gems for us. It is almost a rule that a father works with his son in the workshop to ensure the continuity of the tradition. All types of blades are produced here, from agricultural tools to rare knives, but in a diametrically different way than in the Seki, Sakai, or Tsubame / Sanjo areas. Knives for decoration have never been produced here but durable work tools. That's why Tosa knives are sought after by experts around the world. 

Since 1919, the Hokiyama Cutlery company has been one of the pioneers in improving the traditional production of kitchen knives. In the sense of "good needs to be maintained and, if possible, improved" Shinsuke Hokiyama has created 3 lines in his company: traditional, practical and innovative.

The traditional line / Tosa-Ichi / consists of hand-forged blades from

such masters as Takeo Murata and rolled blades using own technology. It is a laminated steel, while the core is made of top high-carbon steel of the shirogami or aogami type. Hitachi Blue Super is used for the best pieces. The most common blades are in unpolished form. Knives require care as this material is not anti-corrosion. The practical line / Sakon / is a symbiosis of traditional production methods with modern materials and design. In addition to high-carbon steel, very hard powdered tool steel as well as damascene steel are used. Emphasis is placed on precisely designed and ergonomically tuned handles. The innovative line / Mugen / is the pride of Hokiyama Cuttlery. He adopts progress from other areas into the production of his knives. These are mainly SAKON + self-sharpening knives with patented Vee-Tech technology taken over from the aerospace industry. The friendly relations with the owner of the Hokiyama Cuttlery company, Mr. Shinsuke Hokiyama, have gradually enabled us to bring you the most interesting knives from the legendary Tosa area.

https://www.hokiyama.com/technique-global

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