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Home | Kitchen Knives | Hitohira Togashi 165mm Petty Aogami 2 Kurouchi Cherry Handle Ebony End

Hitohira Togashi 165mm Petty Aogami 2 Kurouchi Cherry Handle Ebony End

$383.67
$383.67
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Hand made in Sakai forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son. 

These are super easy to sharpen with a long edge life and smooth cutting feel with nicely finished corners. Slightly larger than usual geometry for a Sakai gyuto, but still following that style. Macasser ebony and light colored horn handle are a nice compliment.

Octagonal Cherry wood shaves a little weight off and makes for a very secure grip even when wet or greasy and is highly rot and bacteria resistant. 

Please note: These are rustic style knives with a top shelf forging and heat treatment. They have a natural kurouchi finish that is formed after forging and heat treatment and not removed, rather than applied after grinding. Blade thickness and weight will vary as well having hammer marks that can be seen in the kireba bevel and rough forged face.  There can be light scuffs or cosmetic irregularities on the kurouchi finish due to its natural occurrence.

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Carbon Steel

Reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length: 165mm
Total Length: 292mm
Edge Length: 155mm
Heel Height: 29mm
Spine Thickness: 1.9mm
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Cherry with Ebony Ends

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$51.97
$51.97
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

$113.11
$113.11
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

$125.34
$125.34
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$88.66
$88.66
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$94.77
$94.77
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$61.14
$61.14

Aogami 2 (Blue Paper #2)

Carbon (C): 1.1–1.2% | Tungsten (W): 1.1–1.5% | Chromium (Cr): 0.3%

Aogami 2 is a well-balanced Hitachi carbon steel commonly hardened to around 60–63 HRC—about one point softer than Aogami 1—which gives it excellent edge retention with added toughness. Its slightly lower carbon content means it loses its razor edge a bit sooner but holds a strong working edge for long periods, making it a favorite “sweet spot” steel for daily-use kitchen knives. More forgiving and less brittle than Aogami 1, it can take thin edges without chipping and excels in hard-use kitchen or woodworking applications.

Though fully reactive and prone to patina, it sharpens easily to a keen, refined edge and responds beautifully to both fine and toothy finishes. Aogami 2 is widely used by Japanese makers for workhorse knives and is often stainless-clad for user-friendly maintenance.

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