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Home | Japanese Kitchen Knives | Hitohira Togashi 240mm Hamokiri Shirogami 2 Ho Wood (D-Shape)

Hitohira Togashi 240mm Hamokiri Shirogami 2 Ho Wood (D-Shape)

$517.00
$517.00
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Hand made in Sakai, kurouchi finished iron clad shirogami #2 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son Kenya.

These are ground with a fine flat kireba, for users that are somewhat newer to using a deba (under 5 years experience) adding some curvature to the main bevel will help to strengthen it.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Hamokiri

Listed Length: 240mm
Total Length: 377mm
Edge Length: 211mm
Heel Height: 55mm
Spine Thickness: 4.2mm
Weight:
Orientation: Right-handed

Blade Type: Carbon Steel
Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC): undisclosed
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a reactive carbon steel knife made specifically for use in the left or right hand. Be sure to check handedness before purchase.
  • Expect oxidation (color change, staining, spotting) with use.
  • Hand wash and towel dry immediately after use. Do not use a dishwasher or air dry.
  • Remove any surface rust with a light abrasive.
  • Avoid lateral pressure or forceful use—this can damage both the edge and the ura (flat side).
  • Avoid bones to avoid damage.
  • Use only on wooden cutting boards.

Dive Deeper

Fine Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

$46.00
$46.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Naniwa Chosera Pro 800 Whetstone

Naniwa Chosera Pro 800 Whetstone

$68.00
$68.00
Naniwa Chosera Pro 400 Whetstone

Naniwa Chosera Pro 400 Whetstone

$64.00
$64.00
Naniwa Chosera Pro 1000 Whetstone

Naniwa Chosera Pro 1000 Whetstone

$78.00
$78.00
Naniwa Chosera Pro 2000 Whetstone

Naniwa Chosera Pro 2000 Whetstone

$86.00
$86.00
Naniwa Chosera Pro 5000 Whetstone

Naniwa Chosera Pro 5000 Whetstone

$154.00
$154.00
Arashiyama #1000 Whetstone Medium Hard with Natural Grit

Arashiyama #1000 Whetstone Medium Hard with Natural Grit

$42.00
$42.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Kitayama #8000 Whetstone with Nagura and Wooden Base

Kitayama #8000 Whetstone with Nagura and Wooden Base

$84.00
$84.00
Bernal Cutlery Chromium Oxide Precharged Deburring Strop

Bernal Cutlery Chromium Oxide Precharged Deburring Strop

$35.00
$35.00
Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

$105.00
$105.00



Shirogami 2 (White Paper #2)

Carbon (C): 1.05–1.15%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 2 is a slightly lower|carbon variant (~1.05–1.15% C) offering better toughness and ease of sharpening. Common in Japanese kitchen knives, it reaches ~61–63 HRC and provides a clean, crisp edge. It’s reactive but widely loved for its balance between hardness and maintainability.



About Kenji Togashi

Sakai, Osaka, Japan

Kenji Togashi is a blacksmith from Sakai with over 55 years of experience. Starting his craft in 1967, Togashi became a certified Dentoukougeishi (Traditional Craftsman) in 1996 and was later honored as a Master of Traditional Crafts for his expert quenching technique. He is especially revered for forging impeccable honyaki knives – single-steel blades considered the pinnacle of forging skill. Togashi’s outstanding work earned him the Order of the Sacred Treasure. Working alongside his sons in a multi-generational forge, Togashi continues to uphold Sakai’s knife-making heritage, producing masterpieces treasured by chefs and collectors.

See All Kenji Togashi