Hitohira Togashi Blue #2 Kurouchi Bunka Ebony Handle

Master Kenji Togashi is one of the most celebrated and distinguished blacksmith from Sakai. Not only a “Dentokogeshi” (certified traditional craftsman) but also awarded with a medal from the emperor for his accomplishments and service. One of the, if not the, most honorable and prestigious decorations in Japan. To be awarded such a prestigious titles is proof of vast knowledge and skill. He is amongst the very few remaining blacksmiths in Japan with the skillset to forge water-quenched Honyaki blades. A true master of traditional techniques. Togashi made knives are characterized by their durability and hardness while still easy to sharpen. Not only the steel quality but also their in-house sharpening is praiseworthy. In charge of the in-house sharpening is Kenya Togashi, the third son of Togashi San, and from him we see some of the most true and consistent single and double-bevel sharpening we've come across. All their knives really feel like they've been made with the intention to last for years.

The Hitohira Togashi Kurouchi series features Blue and White steel #2 blades. These are characterized by their rustic kurouchi finish. This is a natural black scaling left over from the forging process. What makes this series unique is the fact the the blacksmith controls the thickness of the spine. With knives fully polished the sharpeners can adjust the spine thickness and taper to their liking. Here this is not the case otherwise the dark finish will be lost. Next to the aesthetics the kurouchi adds it reduces the oxidation on the part of the blade. While these blades look and feel more rustic the performance is incredible. The broad and finely polished bevels ensure a smooth cutting feel.

The Santoku is every bit as versatile as a Gyuto, but it’s more at home in everyday cooking. Probably the most used to-go knife at home. It’s easy to handle, super nimble, and great for just about any kitchen task.
The Bunka is a variation of the Santoku, but with a Kiritsuke-style tip. That angled tip gives you extra precision for more delicate or detailed work. Most have a more flat cutting profile which will steer you more towards a forward or backwards chopping motion instead of rolling.
In short, both are fantastic all-rounders, the Bunka just adds a little more finesse.

This is a carbon steel knife with a soft stainless steel cladding. Many Japanese knives are constructed with a 3-layer design known as “San Mai,” where a hard, high-quality steel core is sandwiched between two layers of softer steel or iron. In this case, the core is made of carbon steel, while the outer layers, or cladding, are composed of stainless steel. This construction combines the benefits of a carbon steel edge, such as easy sharpening and excellent edge retention, with the added corrosion resistance of stainless steel for the rest of the blade.

Although the cladding offers protection against oxidation, it’s still important to care for the knife properly. Store it clean and dry, avoid air-drying after washing, and never place it in the dishwasher. Additionally, steer clear of cutting very hard materials like frozen food or bones, which can damage the edge.