Same Business Day Dispatch | Free Shipping (AU $125+ / INTL $600+)
0
Togashi Blue 1 Honyaki Knife
Togashi Blue 1 Honyaki Knife
Togashi Blue 1 Honyaki Knife
Togashi Blue 1 Honyaki Knife
Togashi Blue 1 Honyaki Knife
Togashi Blue 1 Honyaki Knife
Togashi Blue 1 Honyaki Knife
Togashi Blue 1 Honyaki Knife
$3,624

Hitohira Togashi Yohei Mizu Honyaki | 240mm Gyuto Knife (Aogami) - #050

The pinnacle of performance and craftsmanship, this Aogami Mizu-Honyaki knife is forged by legendary smith Togashi San and sharpened by one of our favourite sharpeners, Yohei San. Blue honyaki are rare and getting harder to secure, pricing is going up 20-30% next year on blue honyaki.

 

Just 1 available, as pictured. Good hamon and great banding is present in this knife.

  • Hitohira Togashi Yohei Mizu Honyaki
  • 240mm Gyuto Knife
  • Serial Number #050
  • Discounted due to Hamon
  • Togashi Blacksmith, Sakai Japan
  • Yohei Sharpener, Sakai Japan
  • Taihei Handle Maker
  • Aogami (Blue) #1 High Carbon Steel
  • Mizu Honyaki Construction
  • Makassar Ebony Handle & Buffalo Ferrule
  • Ho Wood Saya Included
  • Hand-Forged & Hand-Crafted in Japan
  • Free International Shipment
  • 225mm Blade Edge Length / 388mm Overall Length / 2.2mm Blade Thickness / 49mm Blade Height / 176g
  

* Knife as pictured, just 1 is available. 

* High carbon steel chef knives will change colour (patina) in use, a small amount of care is required to prevent rust.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.

    Customer Reviews

    Based on 1 review Write a review