Tojiro Aogami Damascus

This is Tojiro aogami damascus series is the crown jewel in there knife range as its made with Aogami and the soft iron cladding has a damascus finish, this range are specifically designed for working with fish and some meats. They are weighted and heavy to keep edge retention as well as provide a knife for life that can be sharpened over and over again. They are a master piece and show the history of knife making that Tojiro has to offer. ​​​​​​​

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Tojiro aogami damascus deba 150mm (5.7") #F-1001

Deba means “short fat tooth” in Japanese, and that’s the shape of this knife. It’s the first knife a sushi chef would use when preparing fish. It is used to fillet fish and take shellfish apart.

£230.00
Tojiro aogami damascus deba 165mm (6.4") #F-1002

Deba means “short fat tooth” in Japanese, and that’s the shape of this knife. It’s the first knife a sushi chef would use when preparing fish. It is used to fillet fish and take shellfish apart.

£249.00
Tojiro aogami damascus yanagi-sashimi 240mm (9.4") #F-1020

A yanagiba slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks.

£230.00
Tojiro aogami damascus tako-sashimi 270mm (10.3") #F-1011

As the name suggests, this knife is a tako (octopus) slicer. It is a variation on a yanagiba. It has a flat, straight edge and the front of the knife is cut off at a 90-degree angle.

£269.00