Hitohira Togashi Blue #2 Kurouchi Gyuto 210mm 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 gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.

Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

Keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.

Extra: There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.