Tokushu Knife

I added the sharpening service and got the bevels thinned for me prior to shipping and this is the sharpest knife I ever used, all of my colleagues agree.
Also it just feels and looks amazing. It is a bit heavier than my other carbon blades, which perfectly suits the push cut style that it's designed for

The handle is more spectacular by far when held in hand. Stunning work, perfect size for my 240 gyuto. Can’t say enough positive about this handle.

I’m replacing the handles on my knifes to “customize” them to my tastes. I will buy more from Tokushsu Kmife based on this purchase.

Great customer service, btw. I called and they were very friendly, polite and helpful.

Very pleasant experience overall and I would recommend them without reservation.

I got this knife to run butcher and breakdown proteins. I enjoyed the fact it was semi stainless so I wasn’t gonna have to do lots of cleaning maintenance and drying as whole. Don’t let it’s size fool you this guy is a beast. It has a nice hammer marking tschuime and handle is a nice feel and fits the price point. I don’t often go super crazy with knives that are solely for raw fabrication. OOTB edge was a solid 8.8/10. While I knew it could get sharper I wanted to see how the edge retention was . In 6 weeks it has broken down over 700 pounds of filet tenderloins, frenched over 40 Tomahawks ribeye bones. Performed small line task. Last but not least this little guy broke down 2 red stag and 4 axis before I dulled it to a point that daily stropping wasn’t gonna help and the edge bush from brushing on large bones needed to be addressed. After 4 shifts of cutting and the Frenching 10 tomahawks it needed daily strop with 1 micron paste. And until the 6 full carcasses was holding on strong. It could if benefited from a sharpening but again goal was edge retention.
I pulled the atoma and ground down the edge push . Nano hone 200 got a little bit of thinning going to reset some geometry . Nano 400 reset bevel , cerax and rika 5k was the progression. Stropping on hard leather had me pushing through napkins again. It feels sharper than day one and has held a decent edge thus far. I would happily buy this again especially for a knife you want to run through the ringer

If you LOVE Kiritsuke as I do, you will know it's quite difficult to find this type of blade, that has a more flat-profile, alike their traditional single bevel cousins.

Naoki Mazaki & Kagekiyo are the few others that come to mind, however these blades are made with Shirogami#2 & Aogami#1 respectively. To find a Kiritsuke with that profile AND for it to be in Aogami Super (with proper heat treating, bevel and edge grind), it just does not exist to my knowledge.

I personally would prefer to find something in Shirogami#1 however, I don't believe that currently exists outside from the custom world.

What I am saying is this is a VERY SPECIAL blade, which could EASILY go for 3.5 (x) the cost (and STILL BE WORTH IT)!

If you are a flat profile, asymmetrical double bevel grind Kiritsuke-lover like I, do yourself a favor and GET THIS BLADE!

I can't say enough about the service I received from tokushuknife.com. I asked to have a knife I purchased finished sharpened without a handle on it. My questions were answered almost immediately and the finished product was done as requested at no extra charge!!! Fantastic. Will purchase from again!!!

Saji is renowned for his finishes and handles. Before I bought this knife I found plenty of folks suggesting some form of: “he’s a master blacksmith, but how could his knives be worth these prices?” While I can’t speak about his other lines, after 7 months with this knife I can absolutely recommend it.

I’m a home cook with lots of nice knives & this has remained in regular rotation in my kitchen. The grind is very well done & inital sharpness was good. The SG2 steel is easy enough to get ultra-sharp on a decent set of stones & I often grab it knowing that I don’t need to baby it. The edge retention is excellent. There are some issues with food release but nothing worse than I’ve experienced from other Echizen knives. I like the profile, allowing for some light rocking, but it also feels great with push/pull cutting.

When it comes to the aesthetic, there’s a reason Saji has the reputation he does. The tsuchime looks amazing. The handle especially surprised me, as I normally use wa handles. This one's similar to a Shun Classic, but the balance is perfect for how I hold a pinch grip. The quince is beautiful with the bolster and cap, and a little mineral oil is well worth it to make it pop.

I can’t say whether this is the knife for you, but this knife surprised me. At this pricepoint I hope you’re considering multiple option, but I think this is a legitimately good knife for the price: great performance with excellent fit and finish.

Mine measures dead-on at 210mm and 198g