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Accueil | Hitohira Togashi | Trade In Hitohira Togashi 240mm Gyuto Stainless Clad Aogami 1 Zircote

Trade In Hitohira Togashi 240mm Gyuto Stainless Clad Aogami 1 Zircote W Saya & Box

$753.99
$753.99
$902.45
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Trade in gyuto in like-new condition with all original packaging and saya. Originally bought direct from Hitohira, this stainless clad carbon steel gyuto has not been used but was brought to us with a noticeable chip out of the top of the horn ferrule. The blond color variation masks the imperfection to some extent and a standard pinch grip feels un-impacted by the damage. This knife is listed with a fresh BC edge. 

Hand made in Sakai, stainless clad aogami 1 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son. Stainless clad aogami 1 is a less common combination as it is more challenging to work but it offers a great combination of the aogami 1 carbon steel's fine edge formation and long edge life with the stainless steel's ease of use.

These are super easy to sharpen with a great cutting duration and smooth cutting feel with nicely finished corners. Slightly larger than usual geometry for a Sakai gyuto but still following in that style. 

Brand: Hitohira
Smith: Kenji Togashi
Sharpener: Kenya Togashi
Producing Area: Sakai-Osaka, Japan
Profile: Gyuto
Size: 240mm
Steel Type: Stainless Clad Carbon Steel
Steel: Yasuki Blue (Aogami) #1
Handle: Ziricote & Buffalo Horn Ferrule Octagonal
Total Length: 392mm
Edge Length: 231mm
Handle to Tip Length: 244mm
Blade Height: 49mm
Thickness: 2.1mm
Handle Length: 144mm
Weight: 198g

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately 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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