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Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)
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Togashi Kenji Shirogami #2 Honyaki Kiritsuke-Gyuto 240mm (Custom Handle)

Regular price
$1,799.96
Sale price
$1,799.96
Regular price
$1,999.95
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Blade Length 240 mm
Total Length 380 mm
Steel Shirogami (White) #2
Handle Burl/Resin
Ferrule Steel
Rockwell 63-64
Height Spine to heel 51 mm
Width at Spine 2.5 mm
Weight 410 grams

Togashi Kenji is a master blacksmith from the Sakai region. He is famous for his honyaki (differentially-hardened) knives, his specialty, and over 50 years of experience.

If you are unfamiliar with the technique normally knives are made with three layers of steel in a process called san-mai. Where a hard core steel is sandwiched between two layers of a milder steel that protect the knife from cracking. 

Honyaki knives however are instead made of a single piece of steel with clay applied to the spine of the knife before quenching, slowing down the quench on the spine making it tougher, and leaving the edge harder for better edge retention. Due to the steel expanding and contracting at different rates this causes this difficult technique to have a higher failure rate, resulting in about 1 of every 10 blades being lost even by a master blacksmith. 

This knife in particular is quite hefty at just over 400 grams but still has a wonderful balance point and feels confident in the hand but still as nimble as you can expect from a 240mm knife. The fit and finish is fantastic as expected from a knife with this price tag, and years of experience from both the smith and the sharpener/polisher. With a matte finish it is quite difficult to photograph the hamon (The wavy line where the tough steel turns into hard steel) but it is an absolute stunner in person, especially with the double bolster burl/resin scales. Being a mono carbon blade you can expect for a lovely even patina over the life of the knife, and with the longer length of the 240mm blade you have a big enough flat spot for chopping, and a gentle sweep that makes it perform very well at rocking tasks as well.

Knife Care Mono Carbon

  • This Knife is made from a single piece of carbon steel. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • Never twist or Pry with the knife as it will cause chipping.

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