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Kenji Togashi aogami#2 honyaki kiritsuke yanagiba 300mm

Regular price ¥156,000 JPY
Regular price Sale price ¥156,000 JPY
Sale Sold out

Specifications

This is a Mizuhonyaki Aogami #2 Kiritsuke Yanagiba forged by master blacksmith Kenji Togashi. It features a mirror polish on the hira with an Ayanami (wave) hamon. This knife is sharpened by Masaya Shimizu of Yamawaki Hamono.

Kenji Togashi started making knives in 1967 and is regarded as one of Sakai’s master blacksmiths. In 1996, he was officially recognized as a "Dentoukougeishi" (Traditional Craftsman) by Japan’s Ministry of Economy, Trade, and Industry. In 2007, the city of Sakai awarded him the "Master of Traditional Crafts" certification for his excellent quenching technique and outstanding skills in making kitchen knives.

Other master craftsmen with this certification include Yoshikazu Tanaka, Yoshikazu Ikeda, Shigehiro Kasahara (sharpener), and Hirotsugo Tosa (sharpener), among others.

Details

  • Blacksmith: Kenji Togashi
  • Sharpener: Masaya Shimizu
  • Location: Sakai, Japan
  • Knife Type: Honyaki Kiritsuke Yanagiba
  • Finish: Mirror polish on hira only
  • Hamon Style: Wave*
  • *Note: In general, the hamon on Aogami honyaki knives is not highly visible on stock finish; etching/ additional polishing can enhance its visibility.
  • Construction Type: Mizuhonyaki
  • Steel Type: Aogami #2 (Blue #2)

Package Includes

  • Certificate
  • Kiri box
  • Nishiki bukuro (knife pouch)
  • Magnolia saya

Blade & Handle Specs

  • Overall length: 450mm
  • Blade length (heel to tip): 293mm
  • Blade height at heel: 35.7mm
  • Spine thickness:
    • At the handle: 3.9mm
    • At the heel: 3.8mm
    • Midway: 3.1mm
    • 1cm from the tip: 1.3mm
  • Weight: 246g
  • Edge/bevel: 50:50
  • Handle: Octagonal ebony with buffalo horn ferrule
  • Hand Orientation: Right-handed
Shipping & Returns

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Complete Care Guide

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• Still have questions? Email us at info@zahocho.com or fill out our contact form.

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