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Home | Togashi | Hitohira Togashi 330mm Yanagi Shirogami 1 Mizu Honyaki Taihei Ebony wi

Hitohira Togashi 330mm Yanagi Shirogami 1 Mizu Honyaki Taihei Ebony with Saya

£1,271.78
£1,271.78
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Hand made in Sakai, mizu honyaki (water quenched) shirogami #1 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son Kenya.

We are super happy to recieve one of Togashi-san's water quenched shirogami 1 knives, Togashi's shirogami 1 forging is very well regarded and to find it in the very difficult to master water quenched honyaki is a find. Shirogami 1 is naturally more brittle than slightly lower carbon content shirogami 2 but rewards the user with longer edge life and the ability to work at even finer finishes.

Not for the first time user of a yanagi, this knife will demand greater skill in sharpening and use to preserve the proper geometry and to avoid damage.

 

Brand: Hitohira ひとひら (一片)
Smith: Togashi Blacksmith 富樫打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 330mm
Steel Type: Carbon Steel
Steel: Honyaki Yasuki White (Shirogami) #1
Handle: Taihei Ebony & Buffalo Horn Ferrule Octagonal
Come with Saya
Total Length: 489mm
Edge Length: 321mm
Handle to Tip Length: 337mm
Blade Height: 38mm
Thickness: 4.3mm
Handle Length: 152mm
Weight: 291g
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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