KENJI TOGASHI WHITE #1 MIZU HONYAKI SAKIMARU YANAGIBA 300MM WITH EBONY HANDLE AND LACQUERED SAYA

Water-quenched White #1 honyaki by Kenji Togashi

Forged by Kenji Togashi, this 300 mm Sakimaru Yanagiba combines White #1 carbon steel, a mirror finish and a striking Sanbonsugi hamon. An ebony handle and black lacquered magnolia saya complete a knife made for precise slicing and careful ownership.

The long, slender blade is suited to smooth pull cuts through boneless fish for sashimi. Its Sakimaru profile gives it a distinctive sweeping tip, while the 300 mm blade provides length for a controlled, continuous slicing stroke.

Steel, hamon and finish

Mizu Honyaki refers to a water-quenched honyaki blade, forged from a single piece of steel and differentially hardened. White #1, also known as Shirogami #1, is a reactive carbon steel prized for its ability to take a very fine edge. Water-quenching this steel demands precise control during heat treatment.

The Sanbonsugi hamon follows a repeating three-peak pattern, often described as “three cedars.” The mirror finish with Nami-ukashi, as specified by the supplier, complements this distinctive hardening line. The supplier identifies Yamatsuka-san as the sharpener.

Specifications

• Blacksmith: Kenji Togashi
• Sharpener: Yamatsuka-san, as identified by the supplier
• Knife type: Sakimaru Yanagiba
• Steel: White #1 / Shirogami #1 carbon steel
• Construction: Mizu Honyaki, water quenched
• Hamon: Sanbonsugi / three-cedar pattern
• Finish: Mirror finish with Nami-ukashi
• Blade length: 300 mm
• Overall length, including handle: 456 mm
• Blade height at heel: 33 mm
• Spine thickness at heel: 3.9 mm
• Spine thickness at midpoint: 3.0 mm
• Spine thickness near tip: 1.1 mm
• Edge and handedness: Single bevel, right-handed
• Knife weight: 257 g
• Handle: Ebony
• Saya: Black lacquered magnolia, included

Dimensions and weight are supplied for this individual knife.

Care and use

White #1 is not stainless. It will develop a patina and can rust if left wet. Wipe the blade during use, especially after acidic ingredients. Hand wash with mild soap and a soft sponge, then dry immediately and completely. Never soak it or put it in a dishwasher.

Use a suitable wooden or soft synthetic cutting board. Avoid bones, frozen food, hard pits, twisting, prying and scraping with the cutting edge. Use smooth slicing strokes.

Store only when both blade and saya are dry. For extended storage, apply a very thin layer of food-safe mineral oil to the clean, dry blade. Keep the handle and lacquered saya away from prolonged moisture and heat.

Sharpen on appropriate waterstones, preserving the original geometry. Avoid pull-through sharpeners, powered sharpeners and honing steels. Specialist sharpening is recommended for this honyaki blade. Abrasive cleaning or casual polishing can scratch the mirror finish and alter the hamon’s appearance; contact us for advice before refinishing. Store with the edge protected and away from children.

Availability

Offered by Tokushu Knife Malta for eligible destinations outside Malta. This knife is not available for sale, delivery or collection in Malta.