Sakai Takayuki / Kenji Togashi Made Shirogami #2 Mizu-Honyaki Ripple Mirror 300mm Sakimaru Takohiki with Premium Triple-Ginmaki Handle

Sakai Takayuki / Kenji Togashi Made Shirogami #2 Mizu-Honyaki Ripple Mirror 300mm Sakimaru Takohiki with Premium Triple-Ginmaki HandleExquisite Mizu Honyaki Sashimi knife with a beautiful ripple hamon. Forged by legendary Sakai Honyaki master Kenji Togashi. Mirror polished and sharpened by none other than the renowned Sakai polisher sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu honyaki blades, not to mention to the superior quality of this Sakimaru Tokahiki. You can count on Master Togashi to deliver one of the best water Honyaki out of Sakai.

Exquisite Mizu-Honyaki Sashimi knife with a beautiful ripple hamon. Forged by legendary Sakai Honyaki master Kenji Togashi. Mirror-polished and sharpened by none other than the renowned Sakai polisher/sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention to the superior quality of this Sakimaru Tokahiki. You can count on Master Togashi to deliver one of the best water Honyaki out of Sakai. This knife is paired with high-end triple-ginmaki ebony handle with buffalo horn kuchiwa. 

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Sakai Takayuki
• Craftsman: Mr. Kenji Togashi
• Sharpener: Mr. Hirotsugu Tosa
• Knife Type: Sakimaru Takohiki
• Blade
• Construction: Mizu Honyaki
• Grind: Single Bevel (Right-handed)
• Hagane: Shirogami #2 (White #2)
• Hardness: 63-64 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kyoumen (Mirror)
• Ripple 
• Blade Length: 300mm (11.8")
• Blade Height (at heel): 35mm
• Spine Thickness
• Above heel: 4.1mm
• Middle: 3.7mm
• Handle
• Premium Luxury Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Buffalo Horn 
• Ginmaki: Nickel Silver (x3)
• Divider: Ebony
• Length: 146mm
• Overall Length: 452mm
• Weight: 289g (10.19oz)
• Engraved Mark (Back): In Japanese Kanji "Shirogami #2 Togashi Made" (白二鋼 冨樫作)

About Kenji Togashi 富樫 憲治

Master Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.

About Hirotsugu Tosa 土佐 廣次

Born in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.

About Mizu-Honyaki 水本焼

Mizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.