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Home | Japanese Kitchen Knives | Hitohira Togashi 270mm Yanagi Shirogami 2 D Ho / Horn with Saya

Hitohira Togashi 270mm Yanagi Shirogami 2 D Ho / Horn with Saya

€233,74
€233,74
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Hand made in Sakai, iron clad shirogami #2 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son Kenya. Togashi-san is famous for his shirogami steels for good reason.

The tachi finish refers to tachi-togi finish scratches running from tip to tang, as the knife is cleaned with a light abrasive in the future it will blend into the existing scratch pattern.

 

Brand: Hitohira ひとひら
Smith: Togashi Blacksmith 富樫打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 270mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Come with Saya
Total Length: 411mm
Edge Length: 260mm
Handle to Tip Length: 272mm
Blade Height: 33mm
Thickness: 3.6mm
Handle Length: 140mm
Weight: 180g
Hand Orientation: Right-Handed
Sharpener: Kenya Togashi

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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