TOSHU’s knife_ our thoughts_ for the tasty cuisine and hospitality in various situation
"Flame polishing forging_ beginning of the metal life"
The word "swordsmiths" come across with the beating against the heat iron. Work to strengthen steel is called “flame polishing”, it is hammering with heated iron (nearly 1,000 degrees Celsius). We elaborate steel and stainless steel into stronger material by forge welding, but general knives are totally different from this style and strength. In literally steel hammering is the knife strength itself. How much sharpness or how long-life hardness, flexibility, tenacious is depend on the procedure “flame polishing forging” by craftsman.
“Forge hardening/ Tempering”
Generally, it is said that sharp edge of a sword is tend to get nicked. Like two sides of the same coin, steel materials have both good and bad points in metallurgy. Easiness of grind and handling one, but weak in lye, long-time moisture, or acid. Almost everlasting sharpness one, but difficult in a grind. For instance, benefits and drawback are contained as their uniqueness. However, repeating hot forging and cool tempering enables to complement weakness, and enhance benefits. On purpose, our technique and know-how get along with steel characteristics for customizing.
Weld to Mold
‘Oshikiri’ shearing is the work to cut off excess parts, and extra shapes are proceed with whetstone.The parts indicated in the right picture is called the “guard”. Because this type of workmanship cannot be formulated during the flame polishing folding procedures, it is attached after the main body shaving.Welding stainless blockish material to the guard spot, and fairing guard mold.
Master craftsmanship of ‘EDO-TOGI grind’_ extraordinary sharpness
TOSHU’s authentic high quality sharpening techniques, called “EDO- TOGI” is the finishing fair grind. Placing the knife position 3:7 to the center, one side sharpening almost vertically, and the other side curving along the clam shape. Five whetstones are used on adjustment grinding, enables tuning for fine delicate 1 mm scale. Thin and an acute angle blade grab objects well, and its cutting are less friction or less resistance. Far from damaging fibers or harming taste of meat and the fish. You can enjoy live cooking with every ingredients are in fresh.
Attach a handle/ finalizing
Last step is finish up with attaching a handle to the grinded body blade. TOSHU’s high-grade kitchen knives need more than 60 steps, start to the end. (Before molding such as forging, forge hardening, tempering, grinding, assembling, finishing and so on.) Compare to the mass production knives made by machine, the number of our hand-made products are limited. However the hardness, flexibility, tenacious, sharpness are incomparable. Elaborated products by TOSHU are long lifetime authentic one. Each traditional skills and elaborating techniques are inherited from craftsman in Edo era to today’s studio.
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