Just got in the mail 270mm Tomotsugu yanagi and Tosagata 165mm Atsu Deba at a total cost of $150. The Tomotsugu comes with a blue steel core for less then $100.
The blade on the Tomotsugu is very well made and the fitting of the handle is not bad at all. The ferrule is not flush with the wood but the overall workmanship is not bad compared with much more expensive knives like Mizuno or Masamoto. The factory edge is very decent as well.
The Tosagata is hefty - a monster. The thickest part on the spine measures 10.5mm. The blade is concave and the factory edge is well made although I think it will be too thin for what its job going to be. I made a mistake ordering it thinking it was single beveled (JWW's site did not specify it). It definitely makes a nice tool for disassembling chicken, chop ribs, behead fish with hard bones etc.
I will seal and put a finish on the handle before giving them a nice polished edge. I will put up a note on how they cut later when I am done finishing them.
My apology for the low quality photos, those digital cameras are just bad.
Originally Posted by jcl
As I wrote in other thread blacksmiths in Tosa Shikoku are very good in Sanmai technic and the default there is the double bevel kurouchi knife..
Tosa is famous of Bonito too.
So you should make a Bonito tataki with it.
Looks like a terrific value. Thanks for posting it.