Brand: Hitohira ひ片 ‘ひ’
Blacksmith: Togashi 富 樫 刃 物 製作 所
Production area: Sakai-Osaka
Size: 240 mm
Type of steel: Carbon steel (Oxydable
Steel: Honyaki Yasuki White (Shirogami) – 1
Channel: Kaki wood and octagonal buffalo horn
Total length: 386 mm
Length of edge: 222 mm
Blade length: 238 mm
Blade height: 49 mm
Thick: 2.3 mm
Length of handle: 146 mm
Hand orientation: ambidextrous
Manufacturing date: September 2020
This item includes the custom made Saya for this knife.
Togashi-San is the blacksmith behind this beautiful blade. One of the 25 certified traditional craftsmen in the region, he has started to forge blades since 19 in 1967. The sharpener and polisher Yohei-San, also a certified traditional craftsman in the region, learned to sharpen the double-edged knife under the guidance of one of the region’s finest sharpeners Sakai.
Most Japanese knives are made like a ‘sandwich’, a very hard steel core covered on each side by softer steel. Hard steel is what makes a Japanese knife sharper and keeps its edge longer than other knives. Soft steel acts as a shock absorber to protect harder steel from damage. This is the common way to make a knife in Japan, but there is an older and more romantic way to make a knife, honyaki.
Less than 1% of knives in Japan are forged honyaki. Making a honyaki knife is like making a katana. The knife is made from a single piece of steel and thermally treated so that the edge is very hard and sharp for a very long time. The spine of the knife, although the same piece of steel, is softer and protects the blade from breaking.
You can refer to the article “steel” to learn a little more about this type of knife, Honyaki.