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Home | Kitchen Knives | Hitohira Togashi 150mm Deba Shirogami 1 Tachi Ho Wood with Saya - LEFT

Hitohira Togashi 150mm Deba Shirogami 1 Tachi Ho Wood with Saya - LEFTY

€341,66
€341,66
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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.

These are ground with a fine flat kireba, for users that are somewhat newer to using a deba (under 5 years experience) adding some curvature to the main bevel will help to strengthen it.

The finish grind on these is a tachi-togi or hairline finish, this helps to blend out scratches from a rust eraser in the future if it needs a little clean up.

 

Fish Butchery

Designed specifically for fish breakdown.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Left-Handed

Made for use in the left hand

Deba

A deba is a traditional Japanese single-bevel knife designed for processing fish. Its thick, heavy blade provides the strength needed to break down whole fish, remove heads, and make clean cuts through bones without chipping. The fine, razor-sharp edge near the tip allows precise filleting and skin removal. While primarily used for fish, the robust heel can also handle light poultry work. The deba’s weight and geometry give it controlled, confident cutting in tasks that require both power and accuracy.

Listed Length: 150mm
Total Length: 293mm
Edge Length: 156mm
Heel Height: 47mm
Spine Thickness: 5mm
Weight:
Orientation: Left-handed

Blade Type: Carbon Steel
Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a carbon steel knife made from hard steel.
  • Carbon steel knives develop a dark patina and require attentive care.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust will form with long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • New deba edges are thin. Avoid excessive twisting to avoid edge damage.
  • Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine Single Bevel

Sharpening Supplies

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Shirogami 1 (White Paper #1)

Carbon (C): 1.25–1.35% | Manganese (Mn): 0.2–0.3% | Phosphorus (P/S): trace

Shirogami 1 is an ultra-pure high-carbon steel (~1.25–1.35% C) from Hitachi, delivering extreme sharpness and easy honing. Capable of ~65 HRC, it’s used for razors and fine kitchen knives. Its low impurity content yields an exceptionally fine grain but requires vigilant maintenance to prevent rust.

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.

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