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Accueil | Togashi | Hitohira Togashi 240mm Gyuto Aogami 1 Macasser Ebony Dark Honey Horn

Hitohira Togashi 240mm Gyuto Aogami 1 Macasser Ebony Dark Honey Horn

$1,086.85
$1,086.85
Épuisé

Frais d'expédition calculés lors du paiement.

Hand made in Sakai 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 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.

*Handle varies from one in photo*

 

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: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Stainless Clad
Handle: Taihei Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 388mm
Edge Length: 226mm
Handle to Tip Length: 242mm
Blade Height: 50mm
Thickness: 2.1mm
Handle Length: 144mm
Weight: 207g
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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Hitohira Togashi 240mm Gyuto Aogami...

$1,086.85
$1,086.85
Épuisé