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. 

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
Smith: Togashi Blacksmith
Sharpener: Kenya Togashi
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 300mm
Steel Type: Carbon Steel
Steel: Honyaki Yasuki Blue (Aogami) #2
Handle: Taihei Makassar Ebony & Buffalo Horn Ferrule Octagonal
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Total Length: 451mm
Edge Length: 289mm
Handle to Tip Length: 305mm
Blade Height: 35mm
Thickness: 3.3mm
Handle Length: 146mm
Weight: 241g
Hand Orientation: Right-Handed