Hitohira Togashi White #1 Sanbonsugi Mizu Honyaki Gyuto 240mm Taihei Makassar Ebony Handle (#127/ Saya)

a stunning Honyaki blade by master smith Kenji Togashi, in White #1.
Honyaki is a traditional technique where a single piece of steel is differentially hardened, creating a hard edge and softer spine, with the hamon line showing the transition. The process demands huge skill, and Togashi-san is one of the few who still masters it, especially with water-quenched Shirogami #1, often called the most difficult steel to work with. His creativity shows here in the “sanbonsugi” hamon, a pattern known from Japanese swords that resembles the grain of cedar in flowing waves.


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.