This Hitohira Togashi Aogami #2 Kurouchi Kiritsuke Gyuto 240mm Japanese knife is forged by the Togashi workshop in Sakai. It is a gyuto with a kiritsuke profile, combining versatility in Western cuisine with precision derived from Japanese tradition. The blade is constructed in sanmai, with a core of Aogami #2 (Blue #2) and soft iron cladding with a traditional kurouchi finish, preserving the core's resistance to oxidation while maintaining the raw, rustic appearance characteristic of Sakai blades.

The kiritsuke profile offers a fine, aggressive tip, practical for precision cuts, as well as an effective heel for heavier tasks. With a length of 240 mm, this gyuto covers all general uses: vegetables, boneless meats, fish, herbs, and detailed work. The contrasting kurouchi/kasumi polish finish is typical of Togashi's work, highlighting the temper line and the sharp transition between the layers of steel.

The handle is a wa handle made of ebony with a blonde horn ferrule, a high-end assembly prized for its stability, density, and smooth feel. The balance is slightly forward, facilitating long, fluid cuts.

In use, this knife offers a clean and direct cutting feel, characteristic of well-treated Aogami #2 steel. The steel takes a very fine, durable edge, with a clear tactile feedback in food. The slightly flatter profile in the middle and towards the tip favors push-cut and glide-cut movements, while the heel remains useful for tasks requiring more pressure. The mild iron cladding contributes to a smooth cut but requires minimal attention to keep it clean.

Like all carbon steel knives, the Aogami #2 will develop a natural patina over time. It is advisable to wipe the blade immediately after use, avoid prolonged moisture, and refrain from cutting very hard foods (bones, frozen foods). Occasional light oiling can help protect the kurouchi surface.