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Hitohira Togashi Shirogami #1 Stainless Clad Migaki Bunka 180mm Ziricote

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Original price $510.00
Current price $408.00
Description

Marque : Hitohira ひとひら (一片)
Forgeron : Togashi 富樫打刃物製作所
Zone de production : Sakai-Osaka/Japon
Profil : Bunka
Taille : 180 mm
Type d'acier : acier au carbone
Acier : Yasuki White (Shirogami) #1, revêtement en acier inoxydable doux
Manche : Ziricote & corne de buffle virole octogonale
Longueur totale : 321 mm
Longueur du bord : 170 mm
Longueur de la poignée à la pointe : 187 mm
Hauteur de la lame : 52 mm
Épaisseur : 2,2 mm
Longueur du manche : 133 mm
Poids : 165g
Orientation de la main : Ambidextre
Émouleur : Kenya Togashi
Kenji Togashi est un forgeron légendaire de Sakai et l’un des rares forgerons au Japon à avoir les compétences nécessaires pour forger des lames honyaki de qualité. Depuis le début de sa carrière en 1966, le maître Togashi a reçu de nombreuses distinctions, il est réputé pour la maîtrise de ces compétence de forge. Maître Togashi fabrique des lames dans son propre atelier à Sakai, avec ses trois fils.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.

Guarantee

TBD

Customer Ratings

Coming

Dimensions

Size

180mm

Weight

165g

Total lenght

321mm

Handle length at tip

187mm

Edge lenght

170mm

Blade height

52mm

Blade thickness

2.2mm

Handle size

133mm

Blade

Steel

Yasuki White (Shirogami) #1, revêtement en Acier inoxydable doux

Steel type

Acier au carbone

Handle

Handle material

Ziricote & corne de buffle virole octogonale

Details

Profile

Bunka

Usage

Couteau tout usage

Hand orientation

Ambidextre

Making

Production area

Sakai-Osaka/Japon

Blacksmith

Togashi 富樫打刃物製作所

Sharpener

Kenya Togashi

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.

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