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Home | New Kitchen Knives | Hitohira Togashi 210mm Gyuto Stainless Clad Aogami 1 Ziricote Handle

Hitohira Togashi 210mm Gyuto Stainless Clad Aogami 1 Ziricote Handle

$833.70
$833.70
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Hand made in Sakai, stainless clad aogami 1 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son. Stainless clad aogami 1 is a less common combination as it is more challenging to work but it offers a great combination of the aogami 1 carbon steel's fine edge formation and long edge life with the stainless steel's ease of use.

These are super easy to sharpen with a great cutting duration and smooth cutting feel with nicely finished corners. Slightly larger than usual geometry for a Sakai gyuto but still following in that style. 

Please note handle may vary slightly from one in photo.

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 356mm
Edge Length: 200mm
Heel Height: 48mm
Spine Thickness: 2mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Ziricote & Horn Ferrule

  • 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

$52.20
$52.20
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

$113.62
$113.62
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

$125.90
$125.90
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$89.05
$89.05
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$95.19
$95.19
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$61.41
$61.41

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