{"title":"Kenji Togashi 富樫 憲治","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003c\/span\u003e","products":[{"product_id":"sakai-takayuki-kenji-togashi-made-shirogami-2-300mm-mirror-finish-mizu-honyaki-ripple-mirror-sakimaru-takohiki","title":"Sakai Takayuki \/ Kenji Togashi Made Shirogami #2 Mizu-Honyaki Ripple Mirror 300mm Sakimaru Takohiki with Premium Triple-Ginmaki Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eExquisite Mizu-Honyaki Sashimi knife with a beautiful ripple hamon. Forged by legendary Sakai Honyaki master Kenji Togashi. Mirror-polished and sharpened by none other than the renowned Sakai polisher\/sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention to the superior quality of this Sakimaru Tokahiki. You can count on Master Togashi to deliver one of the best water Honyaki out of Sakai. This knife is paired with high-end triple-ginmaki ebony handle with buffalo horn kuchiwa\u003c\/span\u003e. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Mr. Kenji Togashi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyoumen (Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ Tsukajiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e Buffalo Horn \u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Silver (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Ebony\u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 452mm\u003c\/li\u003e\n\u003cli\u003eWeight: 289g (10.19oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark (Back)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eKenji Togashi 富樫 憲治\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eHirotsugu Tosa 土佐 廣次\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as \u003cmeta charset=\"UTF-8\"\u003eDentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":36206113882269,"sku":"STS2YMRYG300GEBK","price":1695.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2YMRYG300GEBK001a.jpg?v=1610529317"},{"product_id":"sakai-takayuki-kageuchi-genbu-mizu-honyaki-shirogami-2-mirror-finish-300mm-sakimaru-takohiki-with-shiroishime-saya","title":"Sakai Takayuki \"Kageuchi Genbu\" Mizu-Honyaki Shirogami #2 Mirror-Finish 300mm Sakimaru Takohiki with Shiroishime Saya","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis is Sakai Takayuki’s \"Kageuchi Genbu\" (影打玄武), a mizu-Honyaki (water Honyaki) sashimi knife forged by the legendary master blacksmith Kenji Togashi, mirror polished and hand-sharpened by none other than the renowned Sakai sharpening and polishing master Hirotsugu Tosa. Comes with custom-fitted shiroishime saya.  \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 00912\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Mr. Kenji Togashi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyoumen (Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: White Corian\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Silver x2 \u003c\/li\u003e\n\u003cli\u003eLength: 147mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 453mm\u003c\/li\u003e\n\u003cli\u003eWeight: 308g (10.9oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark (Front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSakai \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTakayuki Kageuchi\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (堺孝行 影打)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIncludes Custom fitted Shiroishime Saya made by Sakai Takayuki\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eKenji Togashi 富樫 憲治\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eHirotsugu Tosa 土佐 廣次\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as \u003cmeta charset=\"UTF-8\"\u003eDentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rates.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eShirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":36252209217693,"sku":"STS2MMRST300GEPW","price":1845.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MMRST300GEPW003a.jpg?v=1610444852"},{"product_id":"sakai-takayuki-sinuchi-hienn-300mm-kiritsuke-yanagiba","title":"Sakai Takayuki \"Sinuchi Hienn\" Mizu-Honyaki Shirogami #2 Mirror-Finish 300mm Kiritsuke Yanagiba with Ebony Handle and Shiroishime Saya","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is Sakai Takayuki’s \u003cmeta charset=\"UTF-8\"\u003e\"Shinuchi Hienn\" (真打飛燕), a mizu-Honyaki (water Honyaki) sashimi knife forged by the legendary master blacksmith Kenji Togashi, mirror polished and hand-sharpened by none other than the renowned Sakai sharpening and polishing master Hirotsugu Tosa. Comes with custom-fitted shiroishime saya.  \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 00911\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Mr. Kenji Togashi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ Tsukajiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e White Corian\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper x2\u003c\/li\u003e\n\u003cli\u003eLength: 147mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 455mm\u003c\/li\u003e\n\u003cli\u003eWeight: 291g (10.26oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark (Front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSakai \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTakayuki Shinuchi\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (堺孝行 真打)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIncludes Custom fitted Shiroishime Saya made by Sakai Takayuki\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eKenji Togashi 富樫 憲治\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eHirotsugu Tosa 土佐 廣次\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as \u003cmeta charset=\"UTF-8\"\u003eDentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eShirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":36252319252637,"sku":"STS2MMRKY300GEPW","price":1845.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MMRKY300GEPW007a.jpg?v=1610443747"},{"product_id":"sakai-takayuki-kenji-togashi-made-shirogami-2-300mm-mirror-finish-honyaki-fuji-mountain-full-moon-yanagiba-snakewood-buffalo-horn","title":"Sakai Takayuki \/ Kenji Togashi Shirogami #2 Mizu Honyaki Mt. Fuji with Full Moon Mirror 300mm Yanagiba with Premium Double Buffalo Horn Snakewood Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eHard to find mirror-polished Mizu Honyaki Yanagiba with Mount Fuji full moon ripple hamon. Forged by legendary Sakai Honyaki master Kenji Togashi. Miror-polished and sharpened by renowned Sakai polisher\/sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite Mt. Fuji full moon ripple hamon. Master Togashi is one of them. This knife is paired with high-end double marble buffalo horn snakewood handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Mr. Kenji Togashi 富樫憲治\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMirror Polish \/ Sharpener: Mr. Hirotsugu Tosa 土佐廣次\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eHamon Ripple (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Snakewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ Tsukajiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e Marble Buffalo Horn \u003c\/li\u003e\n\u003cli\u003eLength: 148mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 455mm\u003c\/li\u003e\n\u003cli\u003eWeight: 282g (9.95oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark (Back)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eShirogami #2\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (白二鋼)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eKenji Togashi 富樫 憲治\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eHirotsugu Tosa 土佐 廣次\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as \u003cmeta charset=\"UTF-8\"\u003eDentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eShirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37503636471989,"sku":"STS2YMRYG300GSBB","price":1895.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2YMRYG300GSBB_001.jpg?v=1604912320"},{"product_id":"sakai-takayuki-kenji-togashi-shirogami-1-katsuo-iura-engraved-sakura-mirror-300mm-sakimaru-takohiki-with-bubinga-handle-and-saya","title":"Sakai Takayuki \/ Kenji Togashi \/ Shirogami #1 Katsuo Iura Engraved Sakura Mirror 300mm Sakimaru Takohiki with Bubinga Handle and Saya","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis elegant Sakimaru Takohiki is hand-forged by the renowned Sakai blacksmith \u003cmeta charset=\"utf-8\"\u003eKenji Togashi, and sharpened by master sharpener \u003cmeta charset=\"utf-8\"\u003eHirotsugu Tosa. Featured on the mirror polish is the sakura engravings created by master engraver \u003cmeta charset=\"utf-8\"\u003eKatsuo Iura. Inspired by traditional Japanese katanas, the sakimaru takohiki has a wider blade than most other sushi\/sashimi knives. This sakimaru takohiki comes with white buffalo horn Bubinga handle and a Sakai Takayuki custom fitted Bubinga saya.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Mr. Kenji Togashi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEngraver: Mr. Katsuo Iura\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKyomen (Mirror)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Bubinga\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Blond Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Thin Red Ring (x2) \u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 451mm\u003c\/li\u003e\n\u003cli\u003eWeight: 246g (8.68oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark (Front)\u003c\/span\u003e: Special Sakura(Cherry Blossom) Pattern ; \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSakai \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTakayuki Sakura\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (堺孝行 桜)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eSakai Takayuki Shirogami #1\u003c\/em\u003e\" (堺孝行 白一鋼)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIncludes Custom fitted Bubinga Saya made by Sakai Takayuki\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout \u003cmeta charset=\"utf-8\"\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eHirotsugu Tosa 土佐 廣次\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as \u003cmeta charset=\"UTF-8\"\u003eDentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1\u003c\/strong\u003e (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":38382133641397,"sku":"STS1KMAST300GUBW2","price":1389.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS1KMAST300GUBW009_8fbd522e-18df-40e9-94e6-27120b941d9c.jpg?v=1666159727"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-240mm-gyuto-with-stabilized-wood-polished-ocean-blue-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 240mm Gyuto with Stabilized Wood \/ Polished Ocean Blue Acrylic Handle","description":"\u003cp\u003eRare Mizu Honyaki Gyuto with ripple hamon \u003cspan data-mce-fragment=\"1\"\u003eand so-kyomen (full mirror) polish\u003c\/span\u003e, hand-forged by legendary Sakai Honyaki master \u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel, mirror-polished and sharpened by renowned Sakai polisher\/sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. \u003cmeta charset=\"UTF-8\"\u003eIn addition this gyuto has been hand polished by Tosa-san to the Sakai's highest standard of full mirror polish, making this knife a truly collectable piece. This knife is paired with a premium custom western-styled handle made of polished acrylic in Ocean Blue color and stabilized oak wood. Fitted with a bolster made of Mokume-gane, and mosaic pins for decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyoumen (Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Ocean Blue \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster: Mokume-gane\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 124mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 372mm\u003c\/li\u003e\n\u003cli\u003eWeight: 282g (9.95oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39847674183861,"sku":"STS2MRMGY240CM01","price":2149.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2YRMGY240CM01001.jpg?v=1621837890"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-240mm-gyuto-with-camphor-wood-buffalo-horn-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 240mm Gyuto with Camphor Wood Buffalo Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan\u003eKenji Togashi with shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with wa-handle made of camphor wood, with marble buffalo horn kuchiwa and triple ginmaki.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kenji Togashi 富樫 憲治\u003c\/li\u003e\n\u003cli\u003eSharpener: Hirotsugu Tosa 土佐 廣次\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Symmetrical Double-bevel\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Nami Ukashi (Ripple)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eMaterial: Camphor Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 394mm\u003c\/li\u003e\n\u003cli\u003eWeight: 209g (7.37oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本燒\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40551611269301,"sku":"STS2MRXGY240GJOW","price":1895.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STS2MRXGY240GJOW001_70d774a9-f372-4aa4-9827-cfd3f4b73fb2.jpg?v=1763456840"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-240mm-kiritsuke-gyuto-with-polished-flowing-blue-river-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 240mm Kiritsuke Gyuto with Polished Flowing Blue River Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare Mizu-Honyaki Kiritsuke Gyuto with ripple hamon and so-kyomen (full mirror) polish, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. \u003cmeta charset=\"UTF-8\"\u003eIn addition this gyuto has been hand polished by Tosa-san to the Sakai's highest standard of full mirror polish, making this knife a truly collectable piece. This knife is paired with a \u003cmeta charset=\"utf-8\"\u003epolished Flowing Blue River acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Flowing Blue River\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 375mm\u003c\/li\u003e\n\u003cli\u003eWeight: 314g (11.08oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40797958176949,"sku":"STS2MRMKT240CM01","price":2259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMKT240CM01001.jpg?v=1629451380"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-180mm-bunka-with-stabilized-wood-polished-twilight-blue-acrylic-handle-1","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 180mm Bunka with Stabilized Wood \/ Polished Twilight Blue Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare Mizu-Honyaki Bunka with ripple hamon\u003cmeta charset=\"UTF-8\"\u003e and so-kyomen (full mirror) , hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in Twilight Blue color and stabilized oak wood. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Twilight Blue \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 108mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm\u003c\/li\u003e\n\u003cli\u003eWeight: 236g (8.32oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41120482623669,"sku":"STS2MRMBK180CM01","price":1779.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMBK180CM01001.jpg?v=1633400038"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-240mm-kiritsuke-gyuto-with-polished-flowing-blue-river-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 240mm Kiritsuke Gyuto with Polished Flowing Blue River Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki kiritsuke-gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a flowing-river patterned \u003cmeta charset=\"utf-8\"\u003epolished acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations and polished steel bolster and bottom cap. \u003cstrong\u003eOnly one available\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Flowing Blue River\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 374mm\u003c\/li\u003e\n\u003cli\u003eWeight: 305g (10.76oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289468084405,"sku":"STS2MRXKT240CM02","price":1699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRXKT240CM02001.jpg?v=1635325412"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-240mm-kiritsuke-gyuto-with-polished-tigereye-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 240mm Kiritsuke Gyuto with Polished Tigereye Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki kiritsuke-gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a polished acrylic handle in tigereye color that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations and polished steel bolster and bottom cap. \u003cstrong\u003eOnly one available. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eColor: Tigereye\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 376mm\u003c\/li\u003e\n\u003cli\u003eWeight: 334g (11.78oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289475227829,"sku":"STS2MRXKT240CM03","price":1699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STS2MRXKT240CM03001_0a065803-ce05-4f18-9d3e-ee97034e063e.jpg?v=1720062669"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-240mm-gyuto-with-stabilized-wood-polished-olive-green-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 240mm Gyuto with Stabilized Wood \/ Polished Olive Green Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in Olive Green color and stabilized oak wood. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations. \u003cstrong\u003eOnly one available\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Olive Green \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 375mm\u003c\/li\u003e\n\u003cli\u003eWeight: 323g (11.39oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289512747189,"sku":"STS2MRXGY240CM02","price":1639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRXGY240CM02001.jpg?v=1635325989"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-240mm-gyuto-with-stabilized-wood-polished-ocean-blue-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 240mm Gyuto with Stabilized Wood \/ Polished Ocean Blue Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in Ocean Blue color and stabilized oak wood. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations.. \u003cstrong\u003eOnly one available\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Ocean Blue \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 374mm\u003c\/li\u003e\n\u003cli\u003eWeight: 344g (12.13oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289522774197,"sku":"STS2MRXGY240CM01","price":1639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STS2MRXGY240CM01001_25f400a8-bebe-4f7f-8c8b-28a7c2c79757.jpg?v=1720062655"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-240mm-kiritsuke-gyuto-with-polished-mixed-marble-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 240mm Kiritsuke Gyuto with Polished Mixed Marble Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki kiritsuke-gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a \u003cmeta charset=\"utf-8\"\u003epolished acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations and polished steel bolster and bottom cap. \u003cstrong\u003eOnly one available. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Mixed Marble\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 374mm\u003c\/li\u003e\n\u003cli\u003eWeight: 321g (11.32oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289532801205,"sku":"STS2MRXKT240CM01","price":1699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRXKT240CM01001.jpg?v=1635326216"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-210mm-kiritsuke-gyuto-with-polished-twilight-blue-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 210mm Kiritsuke Gyuto with Polished Twilight Blue Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki kiritsuke-gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a twilight blue polished acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations and polished steel bolster and bottom cap. \u003cstrong\u003eOnly one available\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Twilight Blue\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 120mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 335mm\u003c\/li\u003e\n\u003cli\u003eWeight: 236g (8.32oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289540010165,"sku":"STS2MRXKT210CM02","price":1599.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRXKT210CM02001_9586a93f-1947-4068-beb2-3bea2ea1b1da.jpg?v=1670405407"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-210mm-kiritsuke-gyuto-with-polished-flowing-blue-river-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 210mm Kiritsuke Gyuto with Polished Flowing Blue River Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki kiritsuke-gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a flowing-river patterned \u003cmeta charset=\"utf-8\"\u003epolished acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations and polished steel bolster and bottom cap. \u003cstrong\u003eOnly one available\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Flowing Blue River\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 110mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 334mm\u003c\/li\u003e\n\u003cli\u003eWeight: 249g (8.78oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289558032565,"sku":"STS2MRXKT210CM01","price":1599.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRXKT210CM01001.jpg?v=1635326550"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-210mm-gyuto-with-stabilized-wood-polished-marine-blue-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 210mm Gyuto with Stabilized Wood \/ Polished Marine Blue Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in Marine Blue color and stabilized oak wood. Fitted with mosaic pin decorations and polished steel bolster and bottom cap. \u003cstrong\u003eOnly one available\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eColor: Marine Blue \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 113mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 314mm\u003c\/li\u003e\n\u003cli\u003eWeight: 249g (8.78oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41289566945461,"sku":"STS2MRXGY210CM01","price":1379.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRXGY210CM01001.jpg?v=1635326684"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-240mm-gyuto-with-polished-tigereye-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 240mm Gyuto with Polished Tigereye Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare Mizu-Honyaki Gyuto with ripple hamon and so-kyomen (full mirror) polish, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. \u003cmeta charset=\"UTF-8\"\u003eIn addition this gyuto has been hand polished by Tosa-san to the Sakai's highest standard of full mirror polish, making this knife a truly collectable piece. This knife is paired with a Tigereye colored \u003cmeta charset=\"utf-8\"\u003epolished acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations. \u003cstrong data-mce-fragment=\"1\"\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Tigereye\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 372mm\u003c\/li\u003e\n\u003cli\u003eWeight: 322g (11.36oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41295642591413,"sku":"STS2MRMGY240CM04","price":2199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMGY240CM04001.jpg?v=1635451627"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-240mm-gyuto-with-polished-ruby-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 240mm Gyuto with Polished Ruby Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare Mizu-Honyaki Gyuto with ripple hamon and so-kyomen (full mirror) polish, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. \u003cmeta charset=\"UTF-8\"\u003eIn addition this gyuto has been hand polished by Tosa-san to the Sakai's highest standard of full mirror polish, making this knife a truly collectable piece. This knife is paired with a \u003cmeta charset=\"utf-8\"\u003epolished Ruby acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations. \u003cstrong data-mce-fragment=\"1\"\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Ruby\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 374mm\u003c\/li\u003e\n\u003cli\u003eWeight: 354g (11.39oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41295643312309,"sku":"STS2MRMGY240CM03","price":2199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMGY240CM03001.jpg?v=1635451666"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-240mm-gyuto-with-polished-twilight-blue-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 240mm Gyuto with Polished Twilight Blue Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare Mizu-Honyaki Gyuto with ripple hamon and so-kyomen (full mirror) polish, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. \u003cmeta charset=\"UTF-8\"\u003eIn addition this gyuto has been hand polished by Tosa-san to the Sakai's highest standard of full mirror polish, making this knife a truly collectable piece. This knife is paired with a Twilight Blue colored \u003cmeta charset=\"utf-8\"\u003epolished acrylic handle that is \u003cmeta charset=\"utf-8\"\u003ebeautifully fitted with mosaic pin decorations. \u003cstrong data-mce-fragment=\"1\"\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Twilight Blue\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 375mm\u003c\/li\u003e\n\u003cli\u003eWeight: 354g (12.49oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":41295643738293,"sku":"STS2MRMGY240CM02","price":2199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMGY240CM02001.jpg?v=1635451732"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-180mm-bunka-with-polished-tigereye-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 180mm Bunka with Polished Tigereye Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare Mizu-Honyaki Bunka with ripple hamon\u003cmeta charset=\"UTF-8\"\u003e and so-kyomen (full mirror) , hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in Tigereye color. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Tigereye\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 110mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 301mm\u003c\/li\u003e\n\u003cli\u003eWeight: 221g (7.80oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42066294997211,"sku":"STS2MRMBK180CM02","price":1779.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMBK180CM02001.jpg?v=1637134943"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-180mm-bunka-with-polished-twilight-blue-and-bronzite-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 180mm Bunka with Polished Twilight Blue and Bronzite Acrylic Handle","description":"\u003cp\u003eRare Mizu-Honyaki Bunka with ripple hamon and so-kyomen (full mirror) , hand-forged by legendary Sakai Honyaki master Kenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in Twilight Blue and Bronzite color. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Twilight Blue ; Bronzite\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 112mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 300mm\u003c\/li\u003e\n\u003cli\u003eWeight: 228g (8.04oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42066298274011,"sku":"STS2MRMBK180CM03","price":1779.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMBK180CM03001.jpg?v=1637135008"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-180mm-bunka-with-stabilized-wood-polished-twilight-blue-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 210mm Gyuto with Stabilized Wood \/ Polished Tigereye Acrylic Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare Mizu-Honyaki Gyuto with ripple hamon\u003cmeta charset=\"UTF-8\"\u003e and so-kyomen (full mirror) , hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in Tigereye color and stabilized oak wood. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Tigereye ; Oak\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 113mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 337mm\u003c\/li\u003e\n\u003cli\u003eWeight: 248g (8.75oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42066300731611,"sku":"STS2MRMGY210CM01","price":1974.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMGY210CM01001.jpg?v=1637134994"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-180mm-bunka-with-stabilized-wood-polished-dusk-acrylic-handle","title":"Kenji Togashi Shirogami#2 Mizu-Honyaki Ripple 180mm Bunka with Stabilized Wood \/ Polished Dusk Acrylic Handle","description":"\u003cp\u003eRare mizu-honyaki bunka with ripple hamon, hand-forged by legendary Sakai Honyaki master Kenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. The blade is paired with a western-shaped handle made with polished acrylic in dusk color and stabilized wood, with mosaic pins as decorations.  \u003cstrong\u003eOnly one available\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e\u003cspan\u003ePremium Custom Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShape: Western-shaped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: \u003cspan data-mce-fragment=\"1\"\u003eDusk \/ Oak\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecorative: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 113mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 302mm\u003c\/li\u003e\n\u003cli\u003eWeight: 230g (8.11oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42462161338587,"sku":"STS2MRXBK180CM01","price":1279.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRXBK180CM01001.jpg?v=1644900919"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-180mm-santoku-with-polished-navy-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 180mm Santoku with Polished Navy Acrylic Handle","description":"\u003cp\u003eRare Mizu-Honyaki Santoku with ripple hamon and so-kyomen (full mirror) , hand-forged by legendary Sakai Honyaki master Kenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa.Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in navy color. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Navy\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 112mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 238g (8.40oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42462164943067,"sku":"STS2MRMSK180CM01","price":1899.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMSK180CM01001.jpg?v=1644900912"}],"url":"https:\/\/burrfectionstore.com\/en-tw\/collections\/kenji-togashi.oembed?page=2","provider":"Burrfection Store","version":"1.0","type":"link"}