Hitohira Togashi Yohei Shirogami # 1 Mizu Honyaki Kiritsuke Gyuto 240mm
Brand: Hitohira ひ と ひ ら (一片)
Blacksmith: Togashi Blacksmith 富 樫 打 刃 物 製作 所
Steel type: Carbon (Oxidisable)
Steel: Honyaki Yasuki White (Shirogami) # 1
Handle: Masur birch wood and Amber buffalo horn
Blade length: 240mm
Grinder: Yohei 与 平
Handle manufacturer: Taihei 太平
Date of Manufacture: July 2020
This item includes the custom made Saya for this knife.
Togashi-San is the blacksmith behind this magnificent blade. One of 25 certified traditional artisans in the region, he began forging blades since the age of 19, in 1967. Sharpener and polisher Yohei-San, also a certified traditional craftsman in the region, has learned sharpened the double-edged knife under the direction of one of the best sharpeners in the Sakai region.
Most Japanese knives are made like a 'sandwich', a very hard steel core covered on each side with softer steel. Hard steel is what makes a Japanese knife sharper and keeps its edge longer than other knives. Mild steel acts as a shock absorber to protect harder steel from damage. This is the common way of making a knife in Japan, but there is an older and more romantic way of making a knife, the honyaki.
Less than 1% of knives in Japan are forged honyaki. Making a honyaki knife is like making a katana. The knife is made from one piece of steel and heat treated so that the edge is very hard and sharp for a very long time. The knife's spine, although the same piece of steel, is softer and protects the blade from breaking.
You can refer to the article '' steel '' to know a little more about this type of knife, Honyaki.