Overview Tokushu Knife Staff Picks is our rotating showcase of custom, hand-selected Japanese knives—each one personally vetted by our team for steel quality, grind, balance, and finishing. You’ll find rare, one-of-a-kind combinations here: upgraded steels, exclusive finishes, and our in-house handle work (stabilized woods, horn ferrules, special profiles) paired to exact blades for peak performance and feel. Every variant on this page represents the exact knife pictured; once it sells, it’s gone. Want something built just for you—specific steel, length, handle size, or balance target? Email [email protected] for a free custom consultation. We’ll help you choose the right profile (gyuto, bunka, santoku, petty, sujihiki, nakiri), dial in the handle ergonomics, and match the steel to your sharpening cadence. Care and upkeep are simple: hand wash, dry immediately, and protect the edge. A drop of tsubaki (camellia) oil after service keeps carbon steels pristine. For quick between-shift touch-ups, use our Tokushu premium leather strop. If you’d like a pro edge right away, add our knife sharpening service. Pair your knife with a soft, edge-friendly board such as the Hasegawa Pro for maximum edge life. Common Questions Q: Is each variant truly one-of-a-kind? A: Yes. The title and photos correspond to a single, specific knife. When it sells, it will not be restocked in the same configuration. Q: Are these suitable for home cooks as well as pros? A: Absolutely. We curate for balance, grind quality, and steel that sharpens cleanly. If you’re unsure which profile fits your workflow, email Tony for a quick recommendation. Q: Can you build me something similar with different specs? A: Yes. We can swap handles, adjust weight/balance targets, and source specific steels or finishes. Lead times vary by maker and materials—reach out and we’ll map the best path. Q: How do I care for a high-end Japanese knife? A: Hand wash only, dry immediately, and avoid dishwashers or hard boards. Use a few drops of tsubaki oil on carbon steel. Maintain the edge with a leather strop, and schedule periodic tune-ups via our sharpening service. Specifications Collection Type: Staff-curated, limited, and one-off custom Japanese knives Blade Types: Gyuto, Santoku, Bunka, Petty, Sujihiki, Nakiri (varies by selection) Core Steel: Blue #2 (Aogami #2), Aogami Super, SG2/R2, Ginsan (Silver 3), White #2—varies by knife Cladding Type: Damascus, Nashiji, Tsuchime, Kurouchi, Migaki—varies by knife Blade Length: Typically 135–270 mm (see each variant for exact length) Spine Thickness (Heel): ~1.8–3.5 mm typical (see variant) Spine Thickness (Mid): ~1.2–2.5 mm typical (see variant) Overall Length: ~250–420 mm typical (see variant) Weight: ~70–250 g typical (see variant) Handle Material: Stabilized maple/amboyna/rosewood, buffalo horn ferrules, custom profiles—varies by knife Hardness (HRC): ~60–66, depending on steel and maker Edge & Finish: Pro-tuned Tokushu edge available; finishes vary (mirror, hairline, kurouchi, hammered) Care: Hand wash/dry only; protect with tsubaki oil; maintain on leather strop; use Hasegawa Pro board Personalized Builds: Complimentary consultation via [email protected] Ready for a bespoke build or have questions? Email Tony for a fast, personal recommendation and custom options.
