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Home | Japanese Kitchen Knives | Hitohira Togashi 240mm Gyuto Stainless Clad Shirogami 1 Ziricote Handl

Hitohira Togashi 240mm Gyuto Stainless Clad Shirogami 1 Ziricote Handle

$540.00
$540.00
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Hand made in Sakai, stainless clad shirogami 1 forged by dentoukougeishi master smith Kenji Togashi and expertly ground by his son. Stainless clad shirogami 1 is a less common combination as it is more challenging to work but it offers a great combination of the shirogami 1 carbon steel's fine edge formation and longer 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 ひとひら (一片)
Smith: Kenji Togashi
Producing Area: Sakai-Osaka, Japan
Profile: Gyuto
Size: 240mm
Steel Type: Stainless Clad Carbon Steel
Steel: Yasuki White (Shirogami) #1
Handle: Ziricote & Buffalo Horn Ferrule Octagonal
Total Length: 391mm
Edge Length: 231mm
Handle to Tip Length: 243mm
Blade Height: 52mm
Thickness: 2.4mm
Handle Length: 144mm
Weight: 217g
Hand Orientation: Ambidextrous
Sharpener: Kenya Togashi

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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