Tagai knives are a collaboration between two of the most respected names in Japanese knife smithing today – Mutsumi Hinoura (Blacksmith) and Takashi Hosokawa (Sharpener) both working in Sanjo, Niigata Prefecture.
The blades, are hand forged by Master Hinoura from a stainless clad Shirogami 2 White Steel with a classic Sanjo geometry of a strong distal taper. Each knife is then honed to surgical sharpness by Hosokawa san (legendary craftsman of the Gihei Forge).
The High Carbon Stainless Clad Shirogami core is expertly forged and heat treated resulting in a fabulous blend of easy sharpening, fine edge formation and good edge retention with the easier maintenance provided by the stainless cladding.
The knives are married to a rounded octagon handle that is hand crafted by the talented woodworkers of the Sanjo based Kaneko Sogyo workshop from a combination of Oak and Wenge.
The exposed carbon cutting edge will oxidise and develop a patina with use, especially with acidic foods. The majority of the blade, clad in stainless steel, is corrosion resistant.
The black Kirouchi finish adds a traditional Japanese aesthetic.
These knives meet every expectation of functionality, ergonomics and aesthetics of the finest Japanese knives.
N.B. Due to the very high demand of knives made by the two craftsmen under their own name, availability of these collaborative master pieces is extremely limited with a wait period of up to 2 years for Out of Stock models.
Measurements may vary as each knife is individually hand forged.
The colour and grain pattern of the handle may change depending on the nature of the piece of wood used
PLEASE READ THE ‘ADDITIONAL INFORMATION’ SECTION FOR ESSENTIAL CARE INSTRUCTIONS AS NONADHERENCE TO THEM COULD INVALIDATE THE WARRANTY
Do not leave wet. Hand wash & dry immediately.
Not dishwasher safe.
Apply a small amount of Tsubaki Oil, available in our Sharpening and Storage section to the hard edge below the Hamon line after washing and drying to reduce the oxidisation. If the patina associated with High Carbon steel is not wanted, it can be easily removed with careful use a of our Rust Clean Cream.
Do not cut bones, frozen foods or any hard textures like fruit stones, coconut shell and nuts.
Do not use for cutting cables, wires or as a scoring tool.
Do not use as a lever for tasks like opening tins or prising out fruit stones.
Do not twist, use as a screwdriver or as a cleaver to split bone joints to avoid damaging the super thin sharp edge or breaking the hard tip unprotected by the soft steel cladding..
Occasionally apply some Handle Oil from our Sharpening and Storage section to the handle to extend its’ look and life.
Do not put the knife on very hot surfaces or into a naked flame e.g. by using it as a skewer.
Only cut on ‘knife sympathetic’ surfaces like wooden boards made of species like Pawlonia, Hinoki, Rubberwood, or a high quality rubber based synthetic board like Hasegawa – all available in our Kitchen Tools section under Cutting and Chopping Boards.
MAINTENANCE
STEP 1
Maintain a razor edge with a few strokes on a leather strop, a fine diamond or ceramic steel before each cutting session to ‘tickle’ the edge to full sharpness
STEP 2
For ‘Out of Box’ sharpness, polish the edge very regularly (depending on its usage – anywhere from daily to once every few weeks) on fine 4,000+ grit whetstone. The finer the stone, the smoother the cut and more frequent but less the work needed. Finish on a leather strop.
STEP 3
For minimum effort and maximum benefit the knife should be fully sharpened on a medium grit (800 to 1200) whetstone as soon as STEP 1 no longer provides the desired level of sharpness – anywhere between a week and a year depending on the amount of use. Followed by STEP 2 then finish with a leather strop.
STEP 4
When it requires a lot of work to get a reasonable level of sharpness with a medium stone or the edge has suffered damage, it’s time to grind the knife and establish a virgin edge. This should be done on a rough stone (120 to 220 grit) followed by STEP 3 then STEP 2 and finishing on a leather strop.
Please use a rough stones judiciously as they are very aggressive and remove steel quickly. Excessive use of a rough stone will dramatically reduce the lifespan of the knife and could cause damage that requires professional restoration.
Alternatively, we provide a full repair and restoration service and are happy to maintain your knives to their full potential for you. Visit our Knife Sharpening Services section where you will find options to meet every need. We also conduct group or private tutorials for those who want to learn the art of sharpening for themselves.
).
Reviews
There are no reviews yet.