The Tokuyoshi chef has contaminate our food, our raw material with the concept of Japanese cuisine, I have contaminated the concept of Japanese knife with my country forging techniques.

Tokuyoshi chef’series

Contamination, the meeting with yoji generated the story that best tells of her kitchen and my knifes. Our philosophy, our study has led both to walk in the same way but different paths.
Thin blades, specific and precise cuts bring the equipment/ tool knife blade toward a conceptually and technically Japanese blade, but have realized by adapting to the traditional techniques of Maniago to the need of obtain fundamental characteristic of our time for the chef knife . Collaborate, discuss, and be put under scrutiny by the excellence culture of knife and cut.

Gyuto - Yoji Tokuyoshi - Michele Massaro Tako Kiri - Yoji Tokuyoshi - Michele Massaro Yanagiba Yoji - Tokuyoshi - Michele Massaro


Gyuto knife, similar to our carver knife, extremely thin blade forged in one carbon steel element, sanded on both sides. Handle grip in fine green burl stabilized insert to the guard and heel stainless.

Yanagiba, the 30 mm in length sashimi knife sanded on both side. Handle grip in fine green briar root stabilized insert to the guard and heel stainless

Tako, Japanese traditional knife born for the octopus. Handle grip in fine burl stabilized green insert to the guard and heel stainless