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Accueil | Japanese Kitchen Knives | Hitohira Togashi 165mm Deba Aogami 2 Ho Wood with Saya

Hitohira Togashi 165mm Deba Aogami 2 Ho Wood with Saya

$437.58
$437.58
Épuisé

Frais d'expédition calculés lors du paiement.

Hand made in Sakai, iron clad Aogami 2 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son Kenya. .

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.

 

Brand: Hitohira ひとひら
Smith: Togashi Blacksmith 富樫打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Deba
Size: 165mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Come with Saya
Total Length: 310mm
Edge Length: 168mm
Handle to Tip Length: 185mm
Blade Height: 50mm
Thickness: 6.2mm
Handle Length: 130mm
Weight: 250g
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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