Kenji Togashi started making knives in 1967 and is 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
Brand/Maker: Kenji Togashi
Sharpener: Nori Igarashi
Location: Sakai, Japan
Knife Type: Honyaki Gyuto (Mirror Polish)
Construction Type: Mizu-honyaki
Steel Category: Carbon
Steel Type: Shirogami #2 (White #2)
Includes the Following
Certificate
Magnolia saya with ebony pin
Blade & Handle Specs
Total length: 385mm
Blade length: 228mm
Blade height at heel: 48mm
Spine thickness:
At the handle: 2.7mm
At the heel: 2.5mm
Midway: 2.3mm
1cm from the tip: 0.9mm
Weight: 214g
Edge/bevel: 50:50
Handle: Octagonal ebony
Ferrule: Buffalo horn
Hand Orientation: Ambidextrous
Pricing & Taxes
We do not charge Japanese consumption tax. Same price worldwide. Please refer to our FAQ #12
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