Tosa-Ichi Saiun Magnolia
Hokiyama Tosa-Ichi Saiun Magnolia – Japanese knives with a carbon steel edge
Tosa-Ichi Saiun Magnolia Japanese kitchen knives combine a carbon steel cutting core made from Shirogami 1, a three-layer blade with a hammered tsuchime finish and a traditional octagonal handle made from magnolia wood with a buffalo horn ferrule. For precise cutting and everyday food preparation.
The Magnolia version will appeal to cooks looking for a fine edge, natural materials and a traditional Japanese grip. The versatile gyuto is useful for cutting vegetables, slicing boneless meat and preparing fish fillets.
Shirogami 1 is carbon steel and requires regular care. The SUS405 stainless outer layers make the blade surface easier to maintain, but dry the exposed edge thoroughly after use and wipe it regularly during longer cutting sessions.
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Shirogami 1 for a fine edge
A Japanese carbon steel cutting core with a hardness of approximately 62 HRC for precise cutting of vegetables, boneless meat and fish.
Three layers and a tsuchime finish
The cutting core is clad on both sides with SUS405 stainless steel. The hammered finish gives the blade its distinctive texture.
Magnolia wood and buffalo horn
The octagonal wooden handle is finished at the blade end with a buffalo horn ferrule. The natural grain and colour may vary between individual pieces.
Saiun – iridescent clouds and Japanese knife-making tradition
The name Saiun (彩雲) means iridescent clouds, clouds with subtle coloured reflections. The series is part of the Hokiyama Tosa-Ichi knife family and is made in Japan. The Magnolia version combines a carbon steel edge, a hammered blade and natural handle materials.
Shirogami 1 and SUS405 stainless cladding
The blade is built around Shirogami 1 / White Paper Steel No. 1, a Japanese carbon steel suited to a fine edge. The cutting core forms the edge itself. It is clad on both sides with SUS405 stainless steel, giving the blade three layers in total.
According to the manufacturer, the softer outer layers make the blade easier to resharpen. The hammered tsuchime finish features small dimples that give the series its distinctive appearance. Use smooth cutting strokes and avoid putting sideways pressure on the edge.
Octagonal magnolia wood handle with buffalo horn
Magnolia wood gives the handle a natural look and a pleasant feel in the hand. The octagonal profile helps you feel the blade’s orientation in your palm and allows you to adjust your grip to the cut you are making.
The front of the handle next to the blade is formed by a buffalo horn bolster, or ferrule. Both wood and horn are natural materials, so their grain and colour may vary slightly between individual knives. When washing, clean the entire handle, including the ferrule, and dry it after rinsing.
Tosa-Ichi Saiun Magnolia at a glance
| Feature | Details |
|---|---|
| Cutting core | Shirogami 1 / White Paper Steel No. 1 carbon steel |
| Blade construction | 3 layers in total: a cutting core and two outer layers |
| Outer layers | SUS405 stainless steel |
| Core hardness | Approximately 62 HRC |
| Blade finish | Tsuchime – hammered finish |
| Handle | Magnolia wood, octagonal profile |
| Bolster / ferrule | Buffalo horn |
| Country of manufacture | Japan |
How to choose a knife for your kitchen
When choosing, consider the ingredients you prepare most often, how much space you have on your cutting board and which knife length and weight feel comfortable to you. With carbon steel, also allow for regular wiping of the blade and washing by hand.
| What you need | What to look for | Practical advice |
|---|---|---|
| A main knife for everyday cooking | A versatile shape and edge length | The Gyuto 210 mm can be used for vegetables, boneless meat and fish fillets. |
| Room to move comfortably on the work surface | Knife length and cutting board size | Choose a cutting board with enough room for your ingredients and smooth movement of the entire blade. |
| Left-handed use | Edge symmetry and handle shape | The Gyuto 210 mm Magnolia has a symmetrical 50/50 grind and an octagonal handle. |
| Your first carbon steel knife | Everyday blade care | Keep a cloth to hand and wash the knife by hand after use, then dry it immediately. |
Gyuto 210 mm Magnolia as a versatile chef’s knife
Hokiyama Tosa-Ichi Saiun Tsuchime Gyuto 210 mm Magnolia has an edge measuring 210 mm, a blade 2 mm thick and 45 mm high, and weighs 135 g. It is suitable for everyday food preparation and longer, smooth cuts when slicing boneless meat.
Its symmetrical double-bevel 50/50 grind and octagonal handle suit both right- and left-handed users. The 50/50 designation describes the symmetry of the edge; it does not specify a sharpening angle in degrees.
A carbon steel edge can change colour and corrode
With use, Shirogami 1 can develop a natural patina. The exposed cutting core is also sensitive to moisture and acidic ingredients. A patina does not replace cleaning and drying; remove any active rust promptly.
Caring for Tosa-Ichi Saiun Magnolia knives
- Wash by hand and dry immediately. Use a soft sponge and ordinary washing-up liquid. Dry the blade, wooden handle and horn ferrule. Do not put the knife in a dishwasher or leave it in a sink full of water.
- Wipe the blade regularly during extended use. Pay particular attention to residues from acidic ingredients, such as citrus fruit and tomatoes.
- Use a suitable cutting board. Choose wood or plastic intended for food preparation. Glass, stone and ceramic surfaces are hard on the edge.
- Avoid bones, frozen foods and prying. Do not twist the blade during a cut or apply sideways pressure to the edge.
- Store the knife clean and dry, with the edge protected. If you use a sheath, its interior must also be dry.
- Treat the blade before longer periods of storage. You can apply a thin layer of knife care oil that is suitable for contact with food.
Sharpening and useful accessories
Restore sharpness on a suitable sharpening stone while preserving the blade’s original geometry. Also choose a large enough cutting board. If you would like to learn the correct sharpening technique, you can take a knife sharpening course.
We can help you choose a knife and care for it
Call us on +420 702 049 048, Monday to Friday 7:30–16:00, or use the Dellinger contact details. We can advise you on knife length, grip, sharpening stones and caring for a carbon steel edge.
Frequently asked questions about Tosa-Ichi Saiun Magnolia knives
What steel is used in Tosa-Ichi Saiun Magnolia knives?
The cutting core is made from Shirogami 1 carbon steel, also known as White Paper Steel No. 1, with a hardness of approximately 62 HRC. It is clad on both sides with SUS405 stainless steel. The blade has three layers in total.
Are Saiun Magnolia knives stainless?
The SUS405 outer layers are stainless. The exposed Shirogami 1 cutting core is carbon steel and can corrode. Wipe the blade regularly during use, wash it by hand afterwards and dry it thoroughly straight away.
What does a tsuchime finish mean?
Tsuchime is a hammered finish with small dimples. It gives the Saiun series its characteristic blade texture. The term describes the surface finish, not the type of steel.
What is the handle of the Magnolia version made from?
The handle is made from magnolia wood and has an octagonal profile. The front section next to the blade is a buffalo horn bolster, or ferrule. The grain and colour of these natural materials may vary between individual pieces.
What can I use the Gyuto 210 mm Magnolia for?
The Gyuto 210 mm is a versatile chef’s knife for vegetables, boneless meat and fish fillets. The edge length also allows longer, smooth slicing cuts. Do not use the knife on bones or frozen foods, or for prying.
Is the Gyuto 210 mm Magnolia suitable for left-handed users?
Yes. This model has a symmetrical double-bevel 50/50 grind and an octagonal handle, making it suitable for both right- and left-handed users. The 50/50 designation describes the symmetry of the edge, not the sharpening angle in degrees.
Can I wash the knife in a dishwasher or leave it in water?
No. Wash the knife by hand with a soft sponge and dry the blade, magnolia wood handle and buffalo horn ferrule immediately after rinsing. Prolonged soaking and dishwashers are unsuitable for both the carbon steel edge and the natural handle.
How should I sharpen Shirogami 1 knives?
Use a suitable water stone and preserve the original edge geometry of the particular knife. Both sides of the Gyuto 210 mm Magnolia are sharpened symmetrically in a 50/50 ratio. If you are unsure of the technique, have the knife sharpened by an experienced sharpener.
