Hitohira Togashi Blue #2 Kurouchi Nakiri Cherry Wood Handle (Ebony End)

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.
Between Blue steel and White steel the Blue steel knives will hold their edge longer while White offer more pleasant sharpening.

Master Kenji Togashi is one of the most celebrated and distiguisted 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 honourable 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 characterised 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 classic vegetable knife. Highly functional for processing large amounts of vegetables and preforming finer cutting tasks such as julienne of brunoise. The absence of a pronounced belly in the profile orientates it more towards chopping style cutting motions rather than rolling cuts. 

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.