- Description
- Specifications
- Use & Care
This line is the pinnacle of Japanese knife craftsmanship and a true collector's piece. Master Blacksmith Kenji Togashi forges #2 Blue Steel, highly regarded for its edge life, purity and hardness with single pieces of carbon. This is a forging method only a handful of blacksmiths are capable of and one which produces the hardest, truest blades with the longest edge life. Each blade is sharpened on a series of wheels and natural stones by Master Bladesmith Hirotsugu Tosa and polished to a mirror finish.
*Complimentary magnolia knife sheath is included.
*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.
| Handle material | Ebony |
| Blade length | 300 mm (11.8") |
| Thickness at spine | 3.6 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 62-63 |
| Edge / Bevel | Single |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.
Description
This line is the pinnacle of Japanese knife craftsmanship and a true collector's piece. Master Blacksmith Kenji Togashi forges #2 Blue Steel, highly regarded for its edge life, purity and hardness with single pieces of carbon. This is a forging method only a handful of blacksmiths are capable of and one which produces the hardest, truest blades with the longest edge life. Each blade is sharpened on a series of wheels and natural stones by Master Bladesmith Hirotsugu Tosa and polished to a mirror finish.
*Complimentary magnolia knife sheath is included.
*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.
Specifications
| Handle material | Ebony |
| Blade length | 300 mm (11.8") |
| Thickness at spine | 3.6 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 62-63 |
| Edge / Bevel | Single |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.