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Home | Japanese Kitchen Knives | Hitohira Togashi 330mm Yanagi Shirogami 2 D Ho Wood with Saya

Hitohira Togashi 330mm Yanagi Shirogami 2 D Ho Wood with Saya

$532.69
$532.69
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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. Shirogami 1 has both great edge formation and a longer lived edge life than the more commonly found shirogami 2. Togashi-san is famous for his shirogami 1 for good reason.

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: 485mm
Edge Length: 320mm
Heel Height: 38mm
Spine Thickness: 4.5mm
Weight:
Orientation: Right-handed

Blade Type: Stainless 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

$71.03
$71.03
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

$126.61
$126.61
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

$114.26
$114.26
Naniwa Chosera Pro 800 Whetstone

Naniwa Chosera Pro 800 Whetstone

$104.99
$104.99
Naniwa Chosera Pro 400 Whetstone

Naniwa Chosera Pro 400 Whetstone

$98.82
$98.82
Naniwa Chosera Pro 1000 Whetstone

Naniwa Chosera Pro 1000 Whetstone

$120.43
$120.43
Naniwa Chosera Pro 2000 Whetstone

Naniwa Chosera Pro 2000 Whetstone

$132.79
$132.79
Naniwa Chosera Pro 5000 Whetstone

Naniwa Chosera Pro 5000 Whetstone

$237.78
$237.78
Arashiyama #1000 Whetstone Medium Hard with Natural Grit

Arashiyama #1000 Whetstone Medium Hard with Natural Grit

$64.85
$64.85
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$89.55
$89.55
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$95.73
$95.73
Kitayama #8000 Whetstone with Nagura and Wooden Base

Kitayama #8000 Whetstone with Nagura and Wooden Base

$129.70
$129.70
Bernal Cutlery Chromium Oxide Precharged Deburring Strop

Bernal Cutlery Chromium Oxide Precharged Deburring Strop

$54.04
$54.04
Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

$162.12
$162.12

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