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

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

€233,83
€233,83
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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.

Brand: Hitohira ひとひら
Smith: Togashi Blacksmith 富樫打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Petty
Size: 165mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 292mm
Edge Length: 155mm
Handle to Tip Length: 167mm
Blade Height: 29mm
Thickness: 1.9mm
Handle Length: 125mm
Weight: 80g
Hand Orientation: Ambidextrous
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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