Kenji Togashi aogami#2 honyaki kiritsuke yanagiba 300mm
Kenji Togashi aogami#2 honyaki kiritsuke yanagiba 300mm
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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
Package includes:
- certificate
- kiri box
- nishiki bukuro (knife pouch)
- magnolia saya
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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Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
• Shipping information
Zahocho Knives Tokyo is based in Tokyo, Japan, and ship worldwide to over 150 countries using JapanPost EMS or DHL.
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• Shipped via EMS
• Estimated delivery:
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Middle East: 5-10 days
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• Estimated delivery:
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EMS: 7-10 days
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• Return Policy
- You can return products within 14 days of receiving them.
- To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
- You must provide a proof of purchase to complete your return.
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- Contact us at info@zahocho.com to arrange a return.
Please note:
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• Care Guide
- Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge.
- Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.
- Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting.
- Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.
- When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.
- Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.
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