Michikuni Tokaji is a young blacksmith living and working in the Tosa region of Japan. His shop is part of the Zakuri collective based in this famous knife making area. Tokaji-san makes knives for both Karaku and Zakuri and while the Karaku line is an entry level range of knives, Tokaji-san uses the highly regarded Aogami Super steel for these up-market blades.
Aogami Super is highly regarded for its ability to take a very fine edge and its equally high edge retention capabilities. Wear resistance is medium so it is very easy to sharpen. AS steel is very reactive so wiping down and drying should be done after every use. AS steel is considered to be about the best high carbon mix for knife making. Carbon steels can deliver amazing levels of sharpness and Super Blue is regarded to be about as good as it gets. The inner core is clad with a soft iron in the san-mai style of laminating. This outer layer retains the blacksmith carbon residue from forging, which is also known as a kurouchi finish.
This fine knife is a real star when it comes to boning and filleting proteins. The triangular blade and pointed tip enable the user to get into the tightest places and strip meat from bone with a precision no other blade can achieve. It is knife similar to the torigarasuki/garasuki.
Each of these are made with a semi custom green dyed maple handle in an octagonal shape. Each handle is a little different but more or less looks like the one in the photo.
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (AS)
Cladding: Soft Iron
Handle: Semi Custom Green Dyed Maple
Ferrule: Black Dyed Maple
Spine Thickness: 3mm
Edge Length: 155mm
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