As one of the many famous blacksmithing forge in Sakai, Togashi stands out for its long family tradition and its mastery of ancestral techniques. Discover the history of this family business, its manufacturing methods and its exceptional knives, true jewels of Japanese craftsmanship.

Sakai: the cradle of Japanese knife-making

The love affair between the Sakai region and ironworking began centuries ago. Going back as far as the 6th century, the art of knife-making really asserted itself in the region, with the manufacture of weapons, swords and knives. Located near Osaka, this port city is considered as the center of Japanese knife making during the Edo era (1603-1868). Even today, the art of knife-making is present throughout the city and no less than 75 blacksmiths have been awarded the "Dento Kogei-shi", a distinction granted by the Japanese Ministry of Economy, Trade and Industry. The knives produced in the Sakai region, including those from the famous Togashi forge, are renowded to be among the best Japanese knives in the world.

Togashi forge: a tradition passed down from generation to generation

The Togashi forge is one of the oldest and most respected forges in Sakai. It is particularly famous because of the meticulous care given to each step of the knife making process with traditional and precise techniques. The forge is a beautiful family story, with knowledge passed down from generation to generation. Several members of the family, including Master Kenji Togashi and his three sons, work together to make exceptional knives.

See our selection of Togashi knives.

Togashi forging techniques: an exceptional know-how

Togashi blacksmiths are known for their exceptional craftsmanship and attention to detail. They use traditional techniques to create handmade knives from high quality materials. Master Kenji Togashi is one of the workshop's legendary blacksmiths: his outstanding work has earned him the distinction of the Order of the Sacred Treasure of Japan and multiple awards. He is particularly known for his honyaki, inspired by the techniques of katana making and considered the Holy Grail of Japanese knives. To this day, only a handful of people know how to make it the right way. The Togashi forge also has its own in-house grinder, Kenya Togashi, which allows it to make the blades from start to finish in one place.

Togashi knives are true works of art

What makes a Togashi knife exceptional is first and foremost a very particular attention given to the choice of materials. The Togashi forge uses mainly two types of steel: Yasuki Shirogami #1 and #2 and Yasuki Aogami 1# and #2. They come from Hitachi Steels, LTd, the reference in steel making in Japan. These steels, very pure, are ideal for the making of high quality Japanese knives. They are also known to be particularly sharp and resistant.

 

Togashi's Knife Types & Specializations

Togashi's Knife Types reflect the forge’s deep mastery of traditional Sakai profiles, with each Togashi's Knife shaped, balanced, and finished according to its intended use. Rather than producing generic knives, the forge focuses on time-tested Japanese blade forms, executed with remarkable consistency and precision.

 

Gyuto (chef's knives)

Togashi gyuto are known for their balanced profiles, clean geometry, and refined edge work. Designed for all-purpose kitchen use, they combine a thin cutting edge with controlled spine thickness, allowing smooth push cutting and slicing while maintaining stability on the board. Each Togashi gyuto reflects careful heat treatment and grinding, resulting in a blade that sharpens cleanly and holds its edge reliably.

 

Yanagiba (sashimi slicers)

The Togashi yanagiba follows strict single-bevel traditions essential for precise sashimi preparation. Long, narrow, and meticulously ground, these blades are designed to deliver clean, uninterrupted cuts through delicate fish. Togashi’s approach emphasizes even bevel geometry and refined ura work, ensuring smooth food release and consistent performance over time.

Deba (fish knives)

Togashi deba knives are built with strength and control in mind. Featuring a thick spine and robust heel, they are suited for fish breakdown tasks that require confidence and durability. Despite their weight, Togashi deba maintain precise edge geometry, allowing clean cuts without excessive force, a hallmark of experienced Sakai forging.

Kiritsuke variations

Kiritsuke-style blades from Togashi combine the authority of traditional single bevel forms with more versatile profiles. Characterized by their angular tip and long cutting edge, these knives demand precise technique and are crafted with strict attention to balance and bevel symmetry. Togashi kiritsuke variations highlight the forge’s ability to execute complex geometries with consistency.

Takohiki (octopus slicers)

The Togashi takohiki is a regional Sakai specialty, recognizable by its straight edge and squared tip. Designed for slicing octopus and delicate proteins, it emphasizes controlled, horizontal cutting. Togashi’s takohiki knives are finished with particular care to edge alignment and flatness, ensuring clean cuts and minimal tearing.

 

It is therefore not surprising that these knives are found in the hands of chefs all over the world, charmed by the quality and prestige of the Togashi forge.

For many years, the Togashi forge has been recognized as a true institution in the Japanese knife-making industry. Appreciated by star chefs as well as passionate home cooks, Togashi knives are as precious as they are durable, and are a safe bet in any kitchen!

 

Olivier's advice: 

When you buy a Togashi signature blade, you are guaranteed a level of forging, grinding and finishing quality that rivals the best Sakai blacksmith shops. Do not hesitate to contact us if you need our advice on how to buy exceptional knives!

 

Go further

- Our selection of Togashi knives

- How to choose your Japanese knife

- Book a sharpening session