The Japanese word Gyuto (牛刀) literally translates as beef sword. The gyuto is the equivalent of the Western chef's knife and is designed to cut everything: vegetables, meat and fish. It is made to be used with the “push-cut” method, lifting the blade between each cutting movement, or with the pendulum method. It is important that the blade is straight on impact with the cutting board to avoid damage to the knife edge.
Kenji Togashi was born in 1948 and began his career in 1966-67. Since then, he has received numerous awards over the years. In 1990, he was awarded the Dentō-Kugeishi by Japan's Ministry of Economy and Trade. This distinction is reserved for Japanese craftsmen who are masters in their field, having accumulated at least 12 years' experience and proven their mastery of their art, both theoretically and practically. In 2007, the city of Sakai, in Osaka prefecture, awarded him certification as a “master of traditional craftsmanship” for his excellent tempering technique and exceptional mastery of kitchen knife making, honoring the traditions of ancestral Japanese forges.
Today, Kenji Togashi makes his knives from start to finish in his workshop in Sakai. He works with his three sons and a handful of apprentices to offer top-quality blades that meet the standards of Master Togashi himself. When you buy a blade signed Togashi, you are assured of a level of forging, grinding and finishing quality that rivals the best forge houses in Sakai.
Aogami #1 by Hitchachi steel co translates as Blue Steel #1. It was named after the color of the paper in which the steel is packaged at Hitachi steel co. This steel has the same carbon content as Shirogami #1 (1.25-1.3%), but tungsten and chromium are added to the composition. This improves corrosion resistance, wear resistance and cutting edge retention. It is considered by many to be the best steel for single-bevel blades.
