In 1854, Mori Tokuzo, the first generation, opened a bucket shop in Tosa Domain Hasuike (Otesuji, Kochi City).
After undergoing changes with the times, today we have become a company that mainly deals with Tosa's traditional industry of forged knives.
Knives are an essential part of cooking.
The sharpness of the blade can even change the taste of the ingredients.
Japanese knives are so diverse that they can be used according to the cooking method, and have evolved in their own way.
Among them, Tosa cutlery is characterized by "free forging" that does not use a mold.
Manufacturing technology with a high degree of freedom to meet the needs of users enables high-mix low-volume production.
Its history goes back 400 years.
Surrounded by many mountains since ancient times, it has developed as a tool for agriculture and forestry.
Some of our products include knives for which craftsmen perform everything from forging to edging and finishing.
As a knife shop that cuts well, is easy to use, and can be used for a long time, we would like to support the food culture of everyone from the general public to professionals.
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Blacksmith
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SharpeningYeah, I think it fits, that feeling
Kitchen knives don't speak, but if you make a mistake, the sound will be completely different, so I'm really worried about it.
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Pattern makingPeople who use it are comfortable
Isn't it the best way to create a pattern that is close to the customer's request rather than simply making it beautiful?
We handle a variety of materials, from easy-to-maintain stainless steel for home use to steel that can be sharply cut for professional use.
In addition, we have a lineup of Tokuzo original high-end models that use [Kamishira steel].
*It is a material that achieves high wear resistance while sharpening and usability that is close to blank paper.
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Kochi Prefecture
Balloon Mr. Ryota TajimaVegetable edges standEasy to use because it cuts straight without applying too much force when cutting
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Tokyo
Okamoto Hidetsugu OkamotoFeels like part of your handWith the knives I've used so far, I have to put some force into my elbows, wrists, and fingers, but this time Tokuzo-san's knives don't have that.
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Tokuzo's knives were featured in the "New Edition: Sashimi Cuisine of the Four Seasons" released on April 26, 2022.
- Cooking techniques that create seasonal flavors - Knife techniques are an important cooking technique for sashimi.
The beauty of the sashimi cut enhances the culinary qualities and greatly changes the taste. *From the text -
It was published in "Ruamaga+".
Ruamaga+
Fish and kitchen knife. Catch the fish! What knives should you buy first? Let's learn about knives as part of Japanese culture. [Series: Part 1]
https://plus.luremaga.jp/2022/04/27/144818/
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A knife that cuts to the end is the best, so I want to aim for a knife that can be used for a lifetime.