*This knife has been discounted due to some cosmetic scratches. Please see last photo or email us at info@toshoknifearts.com for further inquires.

Togashi’s smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge Honyaki blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. 

Yohei is a pseudonym for a highly renowned sharpener in Sakai city, known for his thin, consistent profile and excellent convex grind (Hamaguri-style). For many years, Yohei apprenticed under a master knifemaker in Sakai before opening up his own workshop in the late 2010’s

A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.

Brand: Hitohira ひとひら
Blacksmith: Togashi Blacksmith 富樫打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Sujihiki
Size: 270mm
Steel: Honyaki Yasuki White (Shirogami) #1
Handle: Taihei Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 418mm
Edge Length: 252mm
Handle to Tip Length: 271mm
Blade Height: 38mm
Thickness: 2.2mm
Handle Length: 146mm
Weight: 141g
Hand Orientation: Ambidextrous
Sharpener: Yohei