Tosaichi Shadow Nashiji

Hokiyama Cutlery from the legendary area of Tosa will celebrate the centenary of its existence in 2019. The current owner and grandson of the founder Shinsuke Hokiyama is carefully preparing for this important milestone. For several years, he has been developing a new line of knives included in a line aptly named Tosa-Ichi. Tosa is a place known for a large number of smaller blacksmith workshops. If you want to experience the atmosphere of knife production in the traditional way, you will not miss a trip to Kochi Prefecture. The answer to the question why local production is so different from other areas such as Seki or Tsubame / Sanjo is not complicated at all. On the way to Kochi, you will notice that the entire prefecture is "thoroughly" isolated from the outside world. It is the Pacific Ocean on the south side and high mountains on the other side. This specificity caused the area to develop in its own way, without the influences of the surrounding world. What may have been perceived as a disadvantage in the past is now exclusivity. After all, it is not at all easy to come across high-quality hand-forged knives with a price tag that does not ruin you.

Hokiyama Cutlery cooperates on the island with such masters as Tsutomu Kajiwara or Takeo Murata. Needless to say, these are absolute terms of their craft not only in the Tosa area, but throughout Japan. In addition to finalizing knives from the mentioned masters, the company has its own development and production, including progressive "roll-forging" technology. The potential of the company is evidenced by the fact that it stood at the birth of the ceramic blades of Kyocera, damascene knives with ultra-hard high-speed tool steel cores as well as revolutionary carbide blades .

The  knives grouped under the name Tosa-Ichi belongs to those made from traditional steels. The blades are made either by well-known masters from the Tosa area or directly by Hokiyama. The cores are made exclusively of proven traditional high-carbon materials (most commonly Aogami 1,2 and Aogami Super). It´s our privilige to introduce you Tosa-Ichi Shadow-Nashiji Kurouchi. It is a knife that attracts at first sight. The cutting core is made of the best material you can imagine. Hitachi Ao Blue Super is a designation for the well-known Aogami Super. Its hardness is an uncompromising 64 HRC. In addition, it has a very favorable ratio between hardness and strength, which surpasses the properties of Aogami 1 and Aogami 2. As we are used to with blades San Mai , the core is protected on the sides by softer steel. Yes, you read that right. It is a steel with increased corrosion resistance and not conventional iron. This means that unlike other knives made of traditional high carbon steel, you don't have to take care of the entire blade. Just rub the edge itself with oil. The blade, as the name suggests, is in the kurouchi version, so it is unpolished black. If we take a closer look at it, we will decode the next part of the name. Nashiji means pear in Japanese. This is because the texture of the blade resembles the flesh of this fruit. Its surface is slightly undulating and shows traces of hammer blows. We have to admit that it looks really elegant and even more natural than the "hammered" versions. The interface between the symmetrical edge and the body of the blade is a hand-sandblasted stripe.

The light handle, of course in the shape of an octagon, is made of magnolia wood. Using a plastic ring on such a knife would be a real faux pas. Therefore, the manufacturer reached out for today's scarce buffalo horn. The knife looks very decent and does not expose its value side unnecessarily. After all, it is intended for professionals who will immediately understand who they have the honor with.

Tosa-Ichi Shadow-Nashiji Kurouchi is undoubtedly one of the best knives that have passed through our hands lately. Well done, Shinsuke!

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