We’re happy to introduce the stylish but traditional version of Sakai Takayuki Tokujyo Supreme blade.
The top of the blade features a stylish kiritsuke shape with the traditional deba body to slaughter/fillet fish.
The Tokujyo is made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane — Shiroko / White Paper No.2 Steel —
which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness.
You can grind it to extreme sharpness, which it retains for a long time.
The blade is particularly suitable for the gentle preparation of foods though you need to treat the blade to prevent from rust.
The octagonal handle with water buffalo bolsters, easy to grip and are comfortable in the hand, even through long hours of use.
Check the details >>
If you have any question, please feel free to contact us anytime.
Thank you for reading and best regards!
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN