Tosa · Curation
A free-forged katsuo knife and a Myojin-finished gyuto tell very different stories about Kōchi.
Producers to know
Toru Tamura · Tetsujin blacksmith
Tamura forges the Tetsujin Blue #2 blades. Hitohira credits him and Naohito Myojin separately and identifies Kōchi as the production area.
Naohito Myojin · sharpener
At Myojin Riki Seisakusho in Susaki, Kōchi, Myojin sharpens blades for other makers as well as his own collaborations. On Tetsujin knives his role is sharpening and finishing Tamura’s forgings.
Tadayoshi Tokaji · free-forging smith
Tokaji’s workshop makes sickles and kitchen blades, including a double-beveled knife for the local bonito trade. His ability to forge to a requested shape is visible in the difference between that fish knife and the gyuto commissioned by Bernal.
Ishizuchi · Tosa knife house
Your Blue #2 Hakata and 180 mm chef knife give you two different lower bevels to compare under this name. Individual smith and sharpener credits depend on the model.
Knives and lines to seek
Tetsujin Blue #2 Kasumi gyuto · 210 mm
The Tamura–Myojin collaboration on your watchlist pairs an iron-clad Blue #2 blade with a magnolia handle. Hitohira’s nominal 210 mm example has a 200 mm cutting edge, a useful detail when comparing it with your Masamoto KS.
Tosa Tadayoshi × Bernal Blue #1 gyuto · 225 mm
Bernal commissioned a tall, stainless-clad workhorse with a forward rocking push cut in mind. The retailer explicitly identifies a convex primary bevel, making this a useful Tosa comparison for your Sanjo workhorses.
Tadayoshi Tokaji Blue #1 katsuo knife · 210 mm
This double-bevel bonito knife shows how Tosa’s fish trade shaped a working blade. The listing documents the bare blade in several sizes, including the 210 mm version.
Ishizuchi Blue #2 kurouchi Hakata · 180 mm
Your broad, relatively flat bevel near the shinogi makes this a useful reference beside the rounder lower face of your Ishizuchi chef knife. The Hakata shape has Fukuoka roots, while this knife belongs to the Tosa group.