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Hitohira Togashi Shirogami #2 Chinese Cleaver 220mm Ho (#6)

Sold out
Original price $390.00 - Original price $390.00
Original price
$390.00
$390.00 - $390.00
Current price $390.00
Description

Marque : Hitohira (一片)
Forgeron : Togashi 富樫打刃物製作所
Zone de production : Sakai-Osaka/ Japon
Profil : couperet chinois
Taille: 220mm
Type d'acier: Acier au carbone (Oxydable)
Acier : Yasuki White (Shirogami) #2, plaqué de fer doux
Manche : bois Ho et virole en corne de buffle octogonale
Longueur totale : 384 mm
Longueur du bord : 220 mm
Longueur de la poignée à la pointe : 252 mm
Hauteur de la lame : 104 mm
Épaisseur : 2,2 mm
Longueur du manche : 138 mm
Poids : 412g
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

Weight

412g

Details

Profile

Couperet

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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