Daitoku knives are one of the most unique blades even for us. The almost-indigo coloured rustic kurouchi finish along with the hand-carved walnut handles with brass bolster make for such an incredible aesthetics.
Not only are they beautiful, the hand-forged, hand-sharpened carbon steel blades retain their sharpeness for a long time without being difficult to sharpen using whetstones (we recommend the Imanishi Arashiyama #1000).
We do, however, caution the users to keep these blades dry as often as possible to prevent posisble rusting. As for all carbon steel knives, a beautiful patina will form overtime.
The bread knife from Daitoku excels in cutting soft-crusted baked good such as bagels, brioche, cake and loaves etc. On hard-crusted baguettes and sourdough, we recommend one of these blades instead.
Brand: Daitoku 大徳
Blacksmith: Tomonori Akahata 赤畠 大徳
Producing Area: Mie/ Japan
Profile: Bread Knife
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Soft Iron Clad
Handle: Walnut & Copper Ferrule
Hand Orientation: Ambidextrous