Tosa, a city in Kochi Prefecture, Japan, is renowned for producing traditional blades dating back 400 years. Tosa blades, like Japanese swords, use high-quality steel, providing sharpness, durability and flexibility. These handmade blades combine the techniques of the blacksmith and the bladesmith.
Tosa Free Forging allows the production of blades in customised dimensions and shapes. The craftspeople handle forging, sharpening and finishing, thereby ensuring versatility of use. The absence of a fixed model requires exceptional skills from blacksmiths and sharpeners.
Long favoured by Japan's most famous chefs, these blades have gained worldwide recognition among the most demanding culinary professionals. Single- and Double-Edged Knives
Blacksmiths in Kochi Prefecture are skilled in forging single- and double-edged knives. The lifestyle and knife production techniques differ considerably between the eastern and western regions of Kochi. Double-edged knives are produced in the east, while western Kochi makes sharpened single-edged knives. Thus, the great variety of knives is a characteristic of Tosa.About Tosa Black Forged Knives
There are two types of rust: red rust and black rust. Red rust can damage metal if left untreated, while black rust acts as a protective shield. Black rust forms during manufacture when iron is heated and combined with oxygen, creating iron oxide. Tosa black forged knives deliberately leave the layer of black rust (oxide film) on the blade, polishing only the cutting edge that comes into contact with food. Usually, chefs use polished knives with the entire surface shiny.
However, Tosa knives prioritise practical use over appearance, reflecting the strong influence of the local knife-making culture. Tosa knives are used in fishing and forestry towns, so they must withstand exposure to air, salt water and rough use.