Togashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge Honyaki blades, a technique referring to differentially tempering blades. This skill of creating a hardness gradient in the steel is notorious for being difficult to master. Togashi-san’s White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.

The Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Compared to the Manzo line, Togashi knives feel lighter and more nimble in the hand. Furthermore, unlike most Sakai forged knives, the Togashi line features a finish direction parallel to the edge of the blade (for instance, Manzo’s blades show a diagonal direction). This additional detail, “Tachi,” helps in hiding scratches created from day-to-day use. For instance, hiding scratches from the user’s natural tendency to wipe the blade parallel to the edge.

Combining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.

A Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.

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: Yanagiba
Size: 270mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #1, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Left-Handed D-Shape
Total Length: 414mm
Edge Length: 260mm
Handle to Tip Length: 274mm
Blade Height: 33mm
Thickness: 3.4mm
Handle Length: 140mm
Weight: 182g
Hand Orientation: Left-Handed
Sharpener: Kenya Togashi