Japanese Traditional Kitchen Knives
We are strongly proud of serving Japanese Traditional Handicrafts, especially Kitchen Knives, and strictly select professional craftsman who has been taken over traditional skills and knowledge from former generations in Japan.
EDO Shpening “TOSHU”
One of representative such in traditional craftsman, we strongly recommend “Toshu Brand.”
Since 2004, Toshu brand has been selling over 320,000 units almost of all sold on QVC Japan and other famous TV/Radio channels in Japan.
At this time, the brand is seeking for out of Japan market, and would set a sharpening maintenance center in your country/region. Incredibly, the return rate is only 1% for over 12 years, and the second generator of Toshu, Mr.Tozaki, has absolute confidence of the qualities and Toshu usually supply not only for TV-shopping, but their other products lines are strongly supported by many famous chefs in Japan.
The Toushu brand is well known as a traditional successor of “Edo Sharpening” which has five sharpening processes. Usually some other knives made through auto-factory base, the sharpening process is only one time using by paper files. As a result of the detail sharpening processes, the Toshu knives becomes smooth and keen sharpness for a long time.
The second generation of Toshu carefully selects materials and craftsmen involved in the other processes, so the supply capability is limitation and expensive compared with others. Instead of the complicated process, the knives are accomplished such 1% return rate.
Furthermore, the sharpening will be adjusted your country what your main dishes are provided. For example, Japanese tends to use soften food materials such as fishes, vegetables compared with other countries, hence the hardness of knives are increased.
Sales Performances on TV-Shopping: TOTAL 323,200!! and return rate only 1%
| Year | Product | Size (mm) | Sales |
| 2004 | Toshyu Hammered Mark Santoku | 180 | 20,300 |
| 2005 | Toshyu Dipotto Santoku | 160 | 34,500 |
| Toshyu Hammered Mark Santoku | 180 | 8,600 | |
| 2006 | Toshyu Dipotto Santoku | 160 | 20,700 |
| Toshyu Hammered Mark Santoku | 180 | 21,500 | |
| 2007 | Toshyu Hammered Mark Santoku | 180 | 14,000 |
| Toshyu Damascus Wagyu | 200 | 1,300 | |
| Toshyu Hammered Mark Santoku | 180 | 22,000 | |
| Toshyu Hammered Mark Santoku | 150 | 20,000 | |
| 2008 | Toshyu Hammered Mark Chef’s Knife | 210 | 1,200 |
| Toshyu Damascus Wagyu | 200 | 550 | |
| Toshyu Dipotto Western Knife | 180 | 18,000 | |
| 2009 | Toshyu Hammered Mark Chef’s Knife | 210 | 2,000 |
| Toshyu Dipotto Western Knife | 180 | 2,000 | |
| Toshyu Damascus Wagyu | 200 | 500 | |
| Toshyu Sickle Knife | 400 | ||
| Toshyu Pro5 Western Knife | 180 | 2,000 | |
| Toshyu Hammered Mark Chef’s Knife | 210 | 8,000 | |
| 2010 | Toshyu Pro5 Western Knife | 180 | 3,900 |
| Toshyu Hammered Mark Chef’s Knife | 210 | 16,100 | |
| Toshyu Hammered Mark Santoku | 150 | 11,000 | |
| Toshyu Damascus Wagyu | 200 | 2,000 | |
| Toshyu Hammered Mark Santoku | 180 | 16,000 | |
| 2012 | Toshyu Damascus Santoku | 180 | 5,900 |
| Toshyu Damascus Wagyu | 200 | 2,750 | |
| Toshyu Hammered Mark Chef’s Knife | 210 | 4,700 | |
| Toshyu Hammered Mark Santoku | 180 | 17,500 | |
| 2013 | Toshyu Damascus Santoku | 180 | 22,000 |
| Toshyu Damascus Santoku | 180 | 2,500 | |
| 2014 | Toshyu Damascus Santoku | 170 | 1,200 |
| 2015 | Toshyu Damascus Santoku | 170 | 4,000 |
| Toshyu Damascus Santoku | 180 | 1,000 | |
| Toshyu Damascus Santoku | 170 | 15,000 | |
| Toshyu Deba Knife | 150 | 100 | |
| 323,200 |
Manufacturing Process
- Edo Sharpening Style: “Clam Shell Blade”
Bring the cutting edge to 3 to 7 position; make the 3 side more vertical than the 7 side which is smoothly bend like a clam shell. Even when you have to sharpen the cutting edge to an obtuse angle in order to maintain strength, you can reduce the friction with the object because the section draws a curve and because the building side is relatively thin, the object is difficult to stick to the blade, deeply I can bite it. However, since the cutting edge becomes an obtuse angle than a flatly ground blade, the sharpness itself tends to become duller than the thin blade.
There is a hollow grind in which the side of the blade is cut into a concave in what is to become the counter electrode.
There are many blades of two blades (= double knife, a blade with an angle from both sides of the blade, the section is a “V” shaped blade), but even a single-edged knife has such sharpness.
Unfortunately, there are few Edo-sharpening masters in Japan now.
[V shaped blade] [Clam Shell blade]
① The blade is different (Edo Sharpening) ⇒ In general, the kitchen knife is finished with a paper file (factory sharpening) and the cutting edge is often formed into an obtuse angle. However, using the five kinds of whetstones (water grinding, rough grinding, medium grinding, finishing, super finishing), the kitchen knife of Norikoshi gently applies Edo sharpening with a hand finish so that the ingredients are smoothed as if they are sucking.
② Duration of sharpness is different ⇒ Extract the original special product of steel material to the utmost limit. Increase the hardness of kitchen knife, harder than usual hardness, persistence of sharpness by giving softness (stickiness). Furthermore, it minimizes the blade chipping.
① instantaneous sharpness ② sustainability of sharpness
The instantaneous sharpness and its persistence are different.