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Home | Japanese 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

£302.53
£302.53
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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.

 

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: Deba
Size: 150mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #1, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Come with Saya
Total Length: 293mm
Edge Length: 156mm
Handle to Tip Length: 172mm
Blade Height: 47mm
Thickness: 5mm
Handle Length: 120mm
Weight: 195g
Hand Orientation: Left-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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