Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade is perfect for making long cutting movements from heel to toe. A lower blade height decreases friction when cutting and keeps the fibers of the protein you are cutting as intact as possible.

Born in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai/Osaka awarded him the certification of "Master of Traditional Craftsmanship" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.

Today, Kenji Togashi makes his knives from start to finish in his workshop in Sakai/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.

Simply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 in which some chromium and tungsten are added for better durability and corrosion resistance. In addition to that, the higher carbon content of the steel allows for better cutting retention. Objectively, the Aogami #2 is an improvement over the Shirogami #2. For patina lovers, however, Shirogami steel will be more reactive to oxidation and could be an advantage.