This is a mizuhonyaki aogami#2 kiritsuke forged by master blacksmith, Kenji Togashi. It has a mirror polish on the hira with ayanami hamon (wave hamon). This is sharpened by Masaya Shimizu of Yamawaki hamono.
Kenji Togashi started making knives in 1967 and is one of Sakai's master blacksmith. In 1996, he was officially recognized as a "Dentoukougeishi" (Traditional Craftsman) by Japan's Ministry of Economy, Trade, and Industry. And in 2007, the city of Sakai awarded him with the "Master of Traditional Crafts" certification for his excellent quenching technique and outstanding skills in making kitchen knives.
Other master craftsmen with the said certification include Yoshikazu Tanaka, Yoshikazu Ikeda, Shigehiro Kasahara (sharpener), and Hirotsugo Tosa (sharpener), to name a few.
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Blacksmith: Kenji Togashi Sharpener: Masaya Shimizu Location: Sakai, Japan Knife type: honyaki kiritsuke yanagiba Finish: mirror finish on hira only Hamon style: Wave* (*Note: In general, the hamon on aogami honyakis are not so visible on stock finish; additional polishing can make it more visible)
Construction type: mizuhonyaki Steel type: Aogami #2 / Blue #2
Overall length: 450mm Blade length (heel to tip): 293mm Blade height at heel: 35.7mm Spine thickness at handle: 3.9mm Spine thickness at heel: 3.8mm Spine thickness at middle: 3.1mm Spine thickness 1cm from the tip: 1.3mm Weight: 246g
Edge/bevel: 50:50 Handle: octagonal ebony with buffalo horn ferrule Hand orientation: right-handed
Note: Extra care goes a long way in maintaining Japanese knives, like this Kenji Togashi aogami#2 honyaki kiritsuke yanagiba knife. See our care guide for helpful instructions.
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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 Care Guide
