Bunka • 170 mm • White #1 • 3 layers • Japanese oak Wa-handle • for both left and right-handed use

Features of the Touroku White #1 Tsuchime Series

Touroku is a knife maker that brings together local craftsmen. The knife is constructed using three layers (San Mai), with a White #1 carbon steel core surrounded by two layers of stainless steel cladding. This offers an ideal balance between the performance of carbon steel and the ease of maintenance of stainless steel.

The core will develop a so-called patina over time, giving the knife a unique and personal character. The blade is finished with a Tsuchime finish, also known as a hammered finish. This helps reduce food from sticking to the blade, although it primarily serves an aesthetic purpose.

The handle is coated with Urushi, a traditional Japanese lacquer technique that has been practiced in Japan for more than 9,000 years. The lacquer is derived from the Urushi tree, after which pigment is added to achieve the desired color. Once the lacquer has been applied, the handle is polished, giving it its characteristic high-gloss finish.

White steel, also known as: Shirogami/White paper/Shiroko steel

This traditional steel is not named after its colour, but named after the colour of its paper wrapping, in which it is stored in the Hitachi steel factory in Japan. There are 3 grades of Shirogami white steel: #1,#2 & #3. From these 3, #1 contains the highest amount of carbon and #3 the lowest. Generally we say at our knifeshop, grade #1 can be made extremely sharp, but will be a little more fragile as #3. While #3 is a little softer, also easier to resharpen, but has less edge retention. Grade #1 & #2 is most common in white steels. White steel is a refined steel with a low percentage of iron, loved by many, as it is relatively easy to maintain. In practice it can be maintained with a whetstone and in a short amount of time it will become very sharp. This does not mean that these knives never have to be resharpened by a professional, even all knives in Japan need to be refurbished at a certain moment. This Shirogami steel is embraced by sushi chefs who demand extreme sharpness of their knives. White steel oxidates relatively quick and therefore needs to be maintained more often, but on the other hand you will get all benefits of this beautiful steel characteristics.

Elwin de Veld about Touroku

Japanese craftsmen are on a pedestal worldwide. They are known for dedication, passion and the inner drive to continually improve themselves. Their craftsmanship has been passed on and improved for generations, within small, often independent, family businesses. These companies are often spread throughout Japan, where certain regions are known for a certain craftsmanship. Sometimes these small companies are affiliated with a guild, sometimes not. Especially the older small companies (those with the greatest perseverance) are open to contacts outside Japan, but often do not know how to take this step.

Taka san, third-generation owner of Touroku Sakai ( 登録佐海 ), which translates as “Registered or Registered,” aims to connect these businesses and expose their craft to the world. Touroku represents a distinguished group of craftsmen who specialize in making refined Japanese knives and hold on to the knowledge acquired over generations. Taka san has a unique company where he brings together the crafts from the regions of Tsubame Sanjo City, Niigata, Tosa city, Kochi and from the Honkuriku region: Toyama city.

Meanwhile, Touroku knives are loved by many professional chefs worldwide and are embraced by many enthusiastic home cooks.