{"product_id":"hitohira-togashi-aogami-2-edo-saki-180mm-ho","title":"Hitohira Togashi Aogami #2 Edo Saki 180mm Ho","description":"\u003cp\u003eThe Hitohira Togashi Aogami #2 Edo Saki 180 mm is a traditional Japanese knife designed for preparing eel. The Edo Saki profile, associated with Tokyo, is characterized by a relatively tall blade and a distinctive angular tip. This specialized shape is designed for the various stages of eel preparation rather than as a versatile kitchen knife. The 180 mm blade features a traditional single-bevel geometry and a kasumi finish, paired with a Japanese ho wood handle with a black buffalo horn ferrule.\u003c\/p\u003e\n\u003cp\u003eThis knife is produced in Sakai, Osaka Prefecture, one of the major historic centers of Japanese cutlery. The manufacture of traditional Sakai knives has long relied on specialization in the various stages of production, particularly forging and sharpening. The Togashi workshop carries on this tradition and specializes in working with Yasuki carbon steels to craft single-bevel Japanese knives. The construction here combines an Aogami #2 cutting edge with a soft iron jigane, a classic method for this type of blade.\u003c\/p\u003e\n\u003cp\u003eAogami #2, or Blue #2, is a carbon steel from the Yasuki family produced in Japan. Its composition is based on a very pure carbon steel to which tungsten and chromium, among other elements, are added. These elements increase its wear resistance compared to simpler Shirogami steels, while retaining the desirable characteristics of a carbon steel for sharpening on water stones. It can thus maintain a sharp edge during heavy use, without achieving the corrosion resistance of stainless steel.\u003c\/p\u003e\n\u003cp\u003eThe Edo Saki’s single-bevel geometry requires a different technique for use and maintenance than that of a gyuto or a santoku. It is, above all, a specialized tool: its shape, thickness, and edge are tailored for working with eel and are not intended for frozen foods, hard bones, or twisting motions. Since Aogami #2 and mild steel are reactive, the blade must be washed and dried thoroughly after each use. A natural patina may gradually develop on the carbon steel sections.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":48958968201390,"sku":"AAA-135B2-ZA180","price":490.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/Hitohira_Togashi_Aogami_2_Edo_Saki_180mm_Ho_10.jpg?v=1787943586","url":"https:\/\/staysharpmtl.com\/en\/products\/hitohira-togashi-aogami-2-edo-saki-180mm-ho","provider":"Stay Sharp","version":"1.0","type":"link"}