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Home | Japanese Honyaki | Hitohira Togashi 330mm Yanagi Shirogami 1 Notaremon Mizu Honyaki Finis

Hitohira Togashi 330mm Yanagi Shirogami 1 Notaremon Mizu Honyaki Finish Tahei Ebony Horn with Saya

$2,292.13
$2,292.13
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Hand made in Sakai, iron clad shirogami #1 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son Kenya.

Sushi Specialty

Designed specifically for slicing raw fish and sushi preparation.

Avoid Bones & Dense Foods

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

Carbon Steel

Reactive blade.

Single Bevel

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

Right-Handed

Made for use in the right hand.

Yanagi

A long, single-bevel slicing knife used for sashimi and delicate fish work. It’s hollow-backed (concaved) grind is designed to reduce dragging and pulling for smooth, clean cuts in one motion to preserve texture.

Listed Length: 330mm
Total Length: 489mm
Edge Length: 320mm
Heel Height: 37mm
Spine Thickness: 3.9mm
Weight:
Orientation: Right-handed

Blade Type: Honyaki
Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC): undisclosed
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ebony & Horn Ferrule

  • This is a honyaki forged carbon steel knife.
  • Honyaki knives are made from a single piece of high-carbon steel and require particularly attentive care.
  • Hand wash immediately after use and dry thoroughly with a towel. Do not air dry or place in the dishwasher. The fine steel and hardened edge are prone to rust and chipping if mishandled.
  • Use only on wooden cutting boards and avoid hard, dense ingredients that could cause micro-chipping. If you wouldn't bite into it, don't cut it with this knife.
  • Twisting, scraping, or lateral force will damage the edge.

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

$70.34
$70.34
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

$125.39
$125.39
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

$113.15
$113.15
Naniwa Chosera Pro 800 Whetstone

Naniwa Chosera Pro 800 Whetstone

$103.98
$103.98
Naniwa Chosera Pro 400 Whetstone

Naniwa Chosera Pro 400 Whetstone

$97.86
$97.86
Naniwa Chosera Pro 1000 Whetstone

Naniwa Chosera Pro 1000 Whetstone

$119.27
$119.27
Naniwa Chosera Pro 2000 Whetstone

Naniwa Chosera Pro 2000 Whetstone

$131.50
$131.50
Naniwa Chosera Pro 5000 Whetstone

Naniwa Chosera Pro 5000 Whetstone

$235.48
$235.48
Arashiyama #1000 Whetstone Medium Hard with Natural Grit

Arashiyama #1000 Whetstone Medium Hard with Natural Grit

$64.22
$64.22
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$88.69
$88.69
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$94.80
$94.80
Kitayama #8000 Whetstone with Nagura and Wooden Base

Kitayama #8000 Whetstone with Nagura and Wooden Base

$128.45
$128.45
Bernal Cutlery Chromium Oxide Precharged Deburring Strop

Bernal Cutlery Chromium Oxide Precharged Deburring Strop

$53.52
$53.52
Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

$160.56
$160.56

Shirogami 1 (White Paper #1)

Carbon (C): 1.25–1.35% | Manganese (Mn): 0.2–0.3% | Phosphorus (P/S): trace

Shirogami 1 is an ultra-pure high-carbon steel (~1.25–1.35% C) from Hitachi, delivering extreme sharpness and easy honing. Capable of ~65 HRC, it’s used for razors and fine kitchen knives. Its low impurity content yields an exceptionally fine grain but requires vigilant maintenance to prevent rust.

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.

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