*This knife has been discounted due to some cosmetic scratches. Please see last photo or email us at info@toshoknifearts.com for further inquires.

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 process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. 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.

A Kiritsuke Yanagiba is a Japanese fish-slicing blade with a slanted tip from a traditional single-sided blade called a Kiritsuke. This is single-sided/beveled, and 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 (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cook.

Brand: Hitohira ひとひら
Blacksmith: Togashi Blacksmith 富樫打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Kiritsuke Yanagiba
Size: 300mm
Steel: Honyaki Yasuki White (Shirogami) #1
Handle: Taihei Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 452mm
Edge Length: 290mm
Handle to Tip Length: 305mm
Blade Height: 35mm
Thickness: 3.7mm
Handle Length: 146mm
Weight: 253g
Hand Orientation: Right-Handed
Come with Saya
Sharpener: Kenya Togashi