Hitohira Togashi White #2 Deba 120mm Ho Wood Handle (D-Shape/ Saya)

Next to high end double bevels knives the Togashi family has been making exceptional single-bevel knives for decades. All Hitohira Togashi single bevel blades are characterized by, of course great steel quality, crisp and consistent ura and bevel grinds and a very high polish on the bevel really adding to the cutting performance. All have been sharpened by Kenya Togashi under the same roof which is a rarity in Sakai where usually forgery and sharpeners are two different companies. Like most work from this workshop these belong in the hight quality assortment we carry and it is always a treat to receive these remarkable singel bevel knives.


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 Deba is the traditional Japanese fish filleting knife. A classic shape that’s been around for centuries. It’s made for breaking down fish and small debas can be used for poultry too. The single-bevel geometry makes it super efficient for filleting, it's strong, low in friction, and capable of taking on an incredibly sharp edge.
It might take a little adjustment in technique if you’re used to western filleting knives, but the results are often worth it. A Deba is sturdy enough to handle fish bones, yet sharp enough to give you clean, precise cuts which means better texture, better taste, and better quality all around.

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.