Hitohira Togashi Shirogami #1 Damascus Gyuto 240 Burnt Yakusugi Cedar
Please note
Each handle is unique and may feature distinct variations, such as different shades or colors in the buffalo horn, which is part of its authentic, handcrafted character.
Store availability
*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)
Description
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 designed to be used with the “push-cut” method, by lifting the blade between each cutting movement, or with the “pull” method. 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.
Born in 1948, Kenji Togashi began his career in 1966-67, receiving 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 and have accumulated at least 12 years' experience, proving their mastery of their art, both theoretically and practically. In 2007, the city of Sakai/Osaka awarded him the “Master of Traditional Craftsmanship” certification for his excellent tempering technique and exceptional mastery of kitchen knife making, in keeping with Japan's ancestral 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 handful of apprentices to bring us top-quality blades that meet the standards of Master Togashi himself. When you buy a blade signed Togashi, you're assured of a level of forging, grinding and finishing quality that rivals the best forge houses in Sakai.
Shirogami #1 by Hitachi steel co translates as white steel #1 and is an improved version of Shirogami #2, containing a higher carbon content. It takes its name from the color of the paper in which it is packaged once produced. It is considered one of the purest steels, after Tamahagane, which results in a sharper cutting edge than most other steels. However, it is generally more brittle and can break more easily through misuse. Mastering the forging of shirogami #1 to exploit its full potential is not straightforward, and requires an expertise that few blacksmiths possess. It's in the Mizu Honyaki knife-making process that you'll find shirogami #1 in its most difficult-to-forge, yet sharpest, form.
Tips for best results
Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations.
Our commitment to you – our customers
Warranty
Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.
After-Sales service
Do you get the feeling that your knife just can’t “cut it”?
Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!
Oops! What about the truly Unthinkable?
Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.
Simply contact us or visit our store to get a free estimate.
