{"title":"KnivesSushi \u0026 Specialty Knives","description":null,"products":[{"product_id":"ikeda-yoshikazu-yanagiba-kiritsuke-330mm-no-handle","title":"Ikeda Yoshikazu Yanagiba Kiritsuke 330mm - no handle","description":"\u003cp\u003e\u003cspan\u003eBrand: Ikeda Yoshikazu\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: \u003c\/span\u003eYanagiba Kiritsuke\u003cbr\u003e\u003cspan\u003eSize: 330mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: High Carbon \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Honyaki \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 330mm \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003c\/p\u003e","brand":"Tosho Knife Arts","offers":[{"title":"Default Title","offer_id":50527176065217,"sku":"KK-IY-Yan330-Hon","price":1621.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/comingsoon_ef94693f-f2d6-452f-aea9-e9a50b20595c.png?v=1787662097"},{"product_id":"aaa-130w1t-05-ia270","title":"Hitohira Togashi White #1 Tachi Yanagiba 270mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 416mm \u003cbr\u003eEdge Length: 262mm \u003cbr\u003eHandle to Tip Length: 274mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.4mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 164g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193202881,"sku":"AAA-130W1T-05-IA270","price":360.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210304_151743.jpg?v=1787662171"},{"product_id":"aaa-080w1t-05-ia270","title":"Hitohira Togashi White #1 Tachi Yanagiba 270mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 414mm \u003cbr\u003eEdge Length: 260mm \u003cbr\u003eHandle to Tip Length: 270mm \u003cbr\u003eBlade Height: 32mm \u003cbr\u003eThickness: 3mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 166g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193235649,"sku":"AAA-080W1T-05-IA270","price":355.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20211021_104558.jpg?v=1787662173"},{"product_id":"aaa-130w1t-05-ia300","title":"Hitohira Togashi White #1 Tachi Yanagiba 300mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 449mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 291mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 303mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 35mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 3.5mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 145mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 208g\u003c\/span\u003e \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193268417,"sku":"AAA-130W1T-05-IA300","price":380.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210603_141801.jpg?v=1787662174"},{"product_id":"aaa-080w1t-05-ia300","title":"Hitohira Togashi White #1 Tachi Yanagiba 300mm Ho Wood Handle (Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 453mm \u003cbr\u003eEdge Length: 293mm \u003cbr\u003eHandle to Tip Length: 310mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3,1mm \u003cbr\u003eHandle Length: 145mm \u003cbr\u003eWeight: 206g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193301185,"sku":"AAA-080W1T-05-IA300","price":460.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20231123-145552.jpg?v=1787662176"},{"product_id":"aaa-080w2t-04-na165","title":"Hitohira Togashi White #2 Deba 165mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 312mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 5.5mm \u003cbr\u003eHandle Length: 128mm \u003cbr\u003eWeight: 220g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193333953,"sku":"AAA-080W2T-04-NA165","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20241128-145636.jpg?v=1787662177"},{"product_id":"aaa-080w2t-04-lb240","title":"Hitohira Togashi White #2 Usuba 240mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHitohira Togashi knives have some of the best steel treatment, aesthetics, and fit and finish from Hitohira. Kenji Togashi-san is a mastersmith who works almost exclusively with the family sharpener to create superb cutting tools that are extremely rewarding to sharpen. We recommend Togashi blades to cooks with a deep appreciation for craft and forging, with a healthy interest in hand sharpening and polishing with whetstones.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling ('katsuramuki' in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in a Japanese style restaurant, looking to perfect the art of katsuramuki and preparing vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Togashi Blacksmith \u003cbr\u003eSharpener: Kenya Togashi \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Usuba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 395mm \u003cbr\u003eEdge Length: 228mm \u003cbr\u003eHandle to Tip Length: 246mm \u003cbr\u003eBlade Height: 56mm \u003cbr\u003eThickness: 3.9mm \u003cbr\u003eHandle Length: 148mm \u003cbr\u003eWeight: 274g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193661633,"sku":"AAA-080W2T-04-LB240","price":720.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/Togashi240Usuba1.jpg?v=1787662193"},{"product_id":"aaa-080w2t-04-ia240","title":"Hitohira Togashi White #2 Yanagiba 240mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cspan\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 378mm \u003cbr\u003eEdge Length: 234mm \u003cbr\u003eHandle to Tip Length: 244mm \u003cbr\u003eBlade Height: 31mm \u003cbr\u003eThickness: 3.3mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 144g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193694401,"sku":"AAA-080W2T-04-IA240","price":355.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250204-150850.jpg?v=1787662195"},{"product_id":"aaa-080w2t-04-ia270","title":"Hitohira Togashi White #2 Yanagiba 270mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 411mm \u003cbr\u003eEdge Length: 260mm \u003cbr\u003eHandle to Tip Length: 272mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 180g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193727169,"sku":"AAA-080W2T-04-IA270","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250122-120700194.jpg?v=1787662196"},{"product_id":"aaa-080w2t-04-ia330","title":"Hitohira Togashi White #2 Yanagiba 330mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cspan\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 330mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 485mm \u003cbr\u003eEdge Length: 320mm \u003cbr\u003eHandle to Tip Length: 333mm \u003cbr\u003eBlade Height: 38mm \u003cbr\u003eThickness: 4.5mm \u003cbr\u003eHandle Length: 151mm \u003cbr\u003eWeight: 270g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193759937,"sku":"AAA-080W2T-04-IA330","price":505.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20250204-162227.jpg?v=1787662198"},{"product_id":"aaa-05-nb120","title":"Hitohira Tosa Kurouchi Blue #2 Double Bevel Deba 120mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan\u003eThis blade is a double-sided version of a traditional Japanese fish butchery knife called a 'deba', which are single-sided. Unlike its single-sided progenitor, a yo-deba is suitable for heavy-duty tasks such as cutting crab shells and lobsters, cleaving poultry and more. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProducing Area: Tosa-Kochi\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Oval \u003cbr\u003eTotal Length: 250mm \u003cbr\u003eEdge Length: 123mm \u003cbr\u003eHandle to Tip Length: 139mm \u003cbr\u003eBlade Height: 17mm \u003cbr\u003eThickness: 3.1mm \u003cbr\u003eHandle Length: 110mm \u003cbr\u003eWeight: 107g \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527193858241,"sku":"AAA-05-NB120","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20230803_152902.jpg?v=1787662202"},{"product_id":"aaa-136b1-57-ia300","title":"Hitohira Togashi Blue #1 Notaremon Mizu Honyaki Yanagiba 300mm Kurokaki Persimmon Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAdding to the rarity of this piece is the fact that Blue #1 steel was used.\u003cbr\u003e\u003cbr\u003eCompared to its cousin White #1 carbon steel, the Blue #1 steel is much more wear resistant and time-consuming to achieve a fine finish. The \u003cem\u003esharpener \/ blade-shaper\u003c\/em\u003e (a craftsperson is in charge of bringing out the character and performance from a forged blade\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e) in Japan often flat out refuse to accept the commission on the ultra hard, extremely time-consuming and dangerous task of Blue #1 Honyaki blade. \u003cbr\u003e\u003cbr\u003eT\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehis is one of the reasons why well-shaped (a.k.a high-performing) and finely finished Blue #1 forged Honyaki blades are very hard to find. We hope the lucky owners of these fine blades enjoy the essence of dedication and the performance for years (maybe even a generation or two!) to come\u003c\/span\u003e.\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Honyaki Yasuki Blue (Aogami) #1 \u003cbr\u003eHandle: Kurokaki Persimmon \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 448mm \u003cbr\u003eEdge Length: 288mm \u003cbr\u003eHandle to Tip Length: 303mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 3.4mm \u003cbr\u003eHandle Length: 146mm \u003cbr\u003eWeight: 212g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527196184769,"sku":"AAA-136B1-57-IA300","price":2725.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_3517074a-d53d-401a-ba0a-719780c8482a.jpg?v=1787662274"},{"product_id":"aaa-136g-57-ia300","title":"Hitohira Togashi Blue #2 Notaremon Mizu Honyaki Yanagiba 300mm Kurokaki Persimmon Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Togashi Blacksmith \u003cbr\u003eSharpener: Kenya Togashi \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Honyaki Yasuki Blue (Aogami) #2 \u003cbr\u003eHandle: Kurokaki Persimmon \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 447mm \u003cbr\u003eEdge Length: 285mm \u003cbr\u003eHandle to Tip Length: 302mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.5mm \u003cbr\u003eHandle Length: 146mm \u003cbr\u003eWeight: 220g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527196512449,"sku":"AAA-136G-57-IA300","price":2330.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/hykblk1.jpg?v=1787662285"},{"product_id":"aaa-136g-63-ia300","title":"Hitohira Togashi Blue #2 Notaremon Mizu Honyaki Yanagiba 300mm Taihei Makassar Ebony Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Togashi Blacksmith \u003cbr\u003eSharpener: Kenya Togashi \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Honyaki Yasuki Blue (Aogami) #2 \u003cbr\u003eHandle: Taihei Makassar Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 451mm \u003cbr\u003eEdge Length: 289mm \u003cbr\u003eHandle to Tip Length: 305mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.3mm \u003cbr\u003eHandle Length: 146mm \u003cbr\u003eWeight: 241g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527196545217,"sku":"AAA-136G-63-IA300","price":2240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/hykbld1.jpg?v=1787662287"},{"product_id":"aaa-135b2-05-ia330","title":"Hitohira Togashi Blue #2 Yanagiba 330mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Togashi Blacksmith \u003cbr\u003eSharpener: Kenya Togashi \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 330mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 484mm \u003cbr\u003eEdge Length: 321mm \u003cbr\u003eHandle to Tip Length: 334mm \u003cbr\u003eBlade Height: 37mm \u003cbr\u003eThickness: 4.2mm \u003cbr\u003eHandle Length: 150mm \u003cbr\u003eWeight: 267g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527196577985,"sku":"AAA-135B2-05-IA330","price":750.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/Yanagi1.jpg?v=1787662288"},{"product_id":"aaa-136w1-49-ib300","title":"Hitohira Togashi White #1 Mizu Honyaki Kiritsuke Yanagiba 300mm  Ebony Handle (Saya)","description":"\u003cp\u003e\u003cstrong\u003e*This knife has been discounted due to some cosmetic scratches. Please see last photo or email us at info@toshoknifearts.com for further inquires.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Kiritsuke Yanagiba is a Japanese fish-slicing blade with a slanted tip from a traditional single-sided blade called a Kiritsuke. This is single-sided\/beveled, and often simply referred to as a 'sushi knife'. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cook.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kiritsuke Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Honyaki Yasuki White (Shirogami) #1 \u003cbr\u003eHandle: Taihei Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 290mm \u003cbr\u003eHandle to Tip Length: 305mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.7mm \u003cbr\u003eHandle Length: 146mm \u003cbr\u003eWeight: 253g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527196709057,"sku":"AAA-136W1-49-IB300","price":1570.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220630_140437_mh1656616486059.jpg?v=1787662294"},{"product_id":"aaa-136w1-49-ia330","title":"Hitohira Togashi White #1 Mizu Honyaki Yanagiba 330mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 330mm \u003cbr\u003eSteel: Honyaki Yasuki White (Shirogami) #1 \u003cbr\u003eHandle: Taihei Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 489mm \u003cbr\u003eEdge Length: 321mm \u003cbr\u003eHandle to Tip Length: 337mm \u003cbr\u003eBlade Height: 38mm \u003cbr\u003eThickness: 4.3mm \u003cbr\u003eHandle Length: 152mm \u003cbr\u003eWeight: 291g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527196741825,"sku":"AAA-136W1-49-IA330","price":1675.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220726_170709.jpg?v=1787662296"},{"product_id":"aaa-130w1t-05-na165","title":"Hitohira Togashi White #1 Tachi Deba 165mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 310mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 182mm \u003cbr\u003eBlade Height: 49mm \u003cbr\u003eThickness: 4.9mm \u003cbr\u003eHandle Length: 127mm \u003cbr\u003eWeight: 210g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197135041,"sku":"AAA-130W1T-05-NA165","price":320.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210608_163743.jpg?v=1787662310"},{"product_id":"aaa-080w1t-05-na165","title":"Hitohira Togashi White #1 Tachi Deba 165mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197167809,"sku":"AAA-080W1T-05-NA165","price":365.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210311_155023.jpg?v=1787662311"},{"product_id":"aaa-130w1td-05-na180","title":"Hitohira Togashi White #1 Tachi Deba 180mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 334mm \u003cbr\u003eEdge Length: 184mm \u003cbr\u003eHandle to Tip Length: 199mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 5.4mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 268g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197233345,"sku":"AAA-130W1TD-05-NA180","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20211209_152956.jpg?v=1787662313"},{"product_id":"aaa-130w1t-05-na180","title":"Hitohira Togashi White #1 Tachi Deba 180mm Ho Wood Handle (Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 335mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 185mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 200mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 52.2mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 4.9mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 135mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 259g\u003c\/span\u003e\u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenji Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197266113,"sku":"AAA-130W1T-05-NA180","price":410.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20211112_143515.jpg?v=1787662314"},{"product_id":"hitohira-togashi-white-1-tachi-kiritsuke-yanagiba-300mm-ho-wood-handle-saya","title":"Hitohira Togashi White #1 Tachi Kiritsuke Yanagiba 300mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ' sushi knife these slicers may not be as versatile its double-sided cousin sujihiki but when it comes to pure slicing tasks of boneless protein just fish a well-sharpened yanagiba is unmatched in performance. great addition for any cooks data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}'\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Kiritsuke Yanagiba is a Japanese fish-slicing blade with a slanted tip from a traditional single-sided blade called a Kiritsuke. This is single-sided\/beveled, and often simply referred to as a 'sushi knife'. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cook.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kiritsuke Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Tachi White (Shirogami) #1 \u003cbr\u003eTotal Length: 424mm \u003cbr\u003eEdge Length: 291mm \u003cbr\u003eHandle to Tip Length: 306mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 3.8mm \u003cbr\u003eHandle Length: 120mm \u003cbr\u003eWeight: 193g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197298881,"sku":"AAA-130W1T-05-IB300","price":630.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC00879_84d3a809-44b1-4274-b761-a4547b039717.webp?v=1787662315"},{"product_id":"aaa-130w1td-05-zzna150","title":"Hitohira Togashi White #1 Tachi Left Handed Deba 150mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Togashi Blacksmith 富樫打刃物製作所\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Deba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 150mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 293mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 156mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 172mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 47mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 5mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 120mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 195g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Left-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197331649,"sku":"AAA-130W1TD-05-ZZNA150","price":430.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210603_134310.jpg?v=1787662317"},{"product_id":"aaa-130w1td-05-zzia270","title":"Hitohira Togashi White #1 Tachi Left Handed Yanagiba 270mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This skill of creating a hardness gradient in the steel is notorious for being difficult to master. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Compared to the Manzo line, Togashi knives feel lighter and more nimble in the hand. Furthermore, unlike most Sakai forged knives, the Togashi line features a finish direction parallel to the edge of the blade (for instance, Manzo's blades show a diagonal direction). This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day use. For instance, hiding scratches from the user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Togashi Blacksmith 富樫打刃物製作所\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Yanagiba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 270mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 414mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 260mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 274mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 33mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 3.4mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 140mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 182g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Left-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197364417,"sku":"AAA-130W1TD-05-ZZIA270","price":490.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20211209_151602.jpg?v=1787662318"},{"product_id":"aaa-130w1td-05-zzia300","title":"Hitohira Togashi White #1 Tachi Left Handed Yanagiba 300mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ' sushi knife these slicers may not be as versatile its double-sided cousin sujihiki but when it comes to pure slicing tasks of boneless protein just fish a well-sharpened yanagiba is unmatched in performance. great addition for any cooks\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a 'sushi knife'. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks \u003c\/span\u003e\u003cspan\u003elooking to prepare traditional Japanese style dishes. Please make sure your single-bevel knife orientation matches your hand orientation. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eBrand: Hitohira ひとひら\u003cbr\u003e\u003c\/span\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所\u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Left-Handed D-Shape \u003cbr\u003eTotal Length: 452mm \u003cbr\u003eEdge Length: 293mm \u003cbr\u003eHandle to Tip Length: 308mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.2mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 205g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197397185,"sku":"AAA-130W1TD-05-ZZIA300","price":565.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210608_164520.jpg?v=1787662320"},{"product_id":"aaa-130w1td-o-05-zzia300","title":"Hitohira Togashi White #1 Tachi Left-Handed Yanagiba 300mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 450mm \u003cbr\u003eEdge Length: 292mm \u003cbr\u003eHandle to Tip Length: 308mm \u003cbr\u003eBlade Height: 35mm \u003cbr\u003eThickness: 3.9mm \u003cbr\u003eHandle Length: 144mm \u003cbr\u003eWeight: 226g \u003cbr\u003eHand Orientation: Left-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197429953,"sku":"AAA-130W1TD-O-05-ZZIA300","price":585.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220614_153135.jpg?v=1787662321"},{"product_id":"aaa-080w1t-05-ne210","title":"Hitohira Togashi White #1 Tachi Mioroshi Deba 210mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Mioroshi Deba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gyuto-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Mioroshi Deba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 365mm \u003cbr\u003eEdge Length: 210mm \u003cbr\u003eHandle to Tip Length: 225mm \u003cbr\u003eBlade Height: 42mm \u003cbr\u003eThickness: 4.6mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 221g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Kenya Togashi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197462721,"sku":"AAA-080W1T-05-NE210","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220518_124337_mh1652892258458.jpg?v=1787662323"},{"product_id":"aaa-080w1t-05-ia240","title":"Hitohira Togashi White #1 Tachi Yanagiba 240mm Ho Wood Handle (Saya)","description":"\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e“Tachi,”\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTotal Length: 380mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdge Length: 232mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle to Tip Length: 247mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Height: 34mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThickness: 3.4mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle Length: 133mm\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWeight: 143g\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHand Orientation: Right-Handed\u003cbr\u003eCome with Saya\u003cbr\u003eSharpener: Kenya Togashi\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197495489,"sku":"AAA-080W1T-05-IA240","price":315.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20211209_150027.jpg?v=1787662324"},{"product_id":"aaa-130w1t-04-ia270","title":"Hitohira Togashi White #1 Tachi Yanagiba 270mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eTogashi's smith and sharpener are the duo of Kenji and Kenya, whose selective process of finding suppliers is a testament to their pride and skill. Kenji Togashi-san is one of the few remaining smiths in Sakai who can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Togashi-san's White #1 steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eThe Togashi line combines aesthetics, fit and finish, a durable edge and ease of sharpening into one beautiful knife. Togashi knives feel lighter and more nimble in the hand compared to our Manzo-sharpened knives and unlike most Sakai-forged knives, feature a finish direction parallel to the edge of the blade. Manzo's blades, for instance, show a finish in the diagonal direction. This additional detail, \u003c\/span\u003e\u003ci\u003e\u003cspan\u003e“Tachi,” \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ehelps in hiding scratches created from day-to-day habits like a user's natural tendency to wipe the blade parallel to the edge.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eCombining its durable edge and solid price point for a premium White #1 steel, this exquisite line is ideal for cooks at home or in the kitchen looking for a blade capable of handling a high workload. Seasoned sharpeners will delight in its ability to take a super high grit edge very quickly, allowing for quick and efficient replenishing of the edge between uses. Its balance in the hand along with its well-rounded functionality makes owning the Togashi blade a delight like no other.\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Togashi Blacksmith 富樫打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 413mm \u003cbr\u003eEdge Length: 260mm \u003cbr\u003eHandle to Tip Length: 275mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 2.6mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 183g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Kenya Togashi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197528257,"sku":"AAA-130W1T-04-IA270","price":525.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20231123-144434.jpg?v=1787662326"},{"product_id":"aafbc-0011","title":"Hitohira Small Yanagi Fish Tweezer","description":"\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eProduct Type: Fish Tweezer \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527197561025,"sku":"AAFBC-0011","price":28.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC09509_08836d9d-8823-46a9-9b3b-93f9150f1d7c.webp?v=1787662327"},{"product_id":"aaa-115b2d-04-ib270","title":"Hitohira Tanaka Manzo Blue #1 Damascus Kiritsuke Yanagiba 270mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ' sushi knife these slicers may not be as versatile its double-sided cousin sujihiki but when it comes to pure slicing tasks of boneless protein just fish a well-sharpened yanagiba is unmatched in performance. great addition for any cooks data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":null,2,0,\"15\":\"Arial\",\"16\":11}'\u003eA Kiritsuke Yanagiba is a Japanese fish-slicing blade with a slanted tip from a traditional single-sided blade called a Kiritsuke. This is single-sided\/beveled, and often simply referred to as a 'sushi knife'. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Yanagiba is unmatched in performance.\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e It is a great addition for any cooks working with sashimi and other delicate, raw seafoods. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Tanaka Blacksmith 田中刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Kiritsuke Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Carbon Damascus Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 420mm \u003cbr\u003eEdge Length: 264mm \u003cbr\u003eHandle to Tip Length: 275mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.5mm \u003cbr\u003eHandle Length: 142mm \u003cbr\u003eWeight: 210g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527198675137,"sku":"AAA-115B2D-04-IB270","price":885.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20211014_124914.jpg?v=1787662359"},{"product_id":"aaa-115b1-04-ja270","title":"Hitohira Tanaka Manzo Blue #1 Takobiki 270mm Ebony Handle (Extra Width)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Yanagiba is a traditional Japanese fish slicing blade that is single-sided\/beveled, and often simply referred to as a ' sushi knife these slicers may not be as versatile its double-sided cousin sujihiki but when it comes to pure slicing tasks of boneless protein just fish a well-sharpened yanagiba is unmatched in performance. great addition for any cooks data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Takobiki is a traditional Japanese octopus slicing blade that is single-sided\/beveled and is recognized for it's very flat profile. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Takobiki is unmatched in performance. It is a great addition for any cooks \u003cmeta charset=\"utf-8\"\u003elooking to prepare traditional Japanese style dishes.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Tanaka Blacksmith \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Takobiki \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 262mm \u003cbr\u003eHandle to Tip Length: 277mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.3mm \u003cbr\u003eHandle Length: 143mm \u003cbr\u003eWeight: 216g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527198707905,"sku":"AAA-115B1-04-JA270","price":845.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC09718_bb2bc04d-8e52-426e-ad78-b2bcd0e8f7ce.webp?v=1787662360"},{"product_id":"aaa-115b1-05-ia210","title":"Hitohira Tanaka Manzo Blue #1 Yanagiba 210mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cspan\u003eYoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san's work from Konosuke's coveted Fujiyama series. \u003c\/span\u003e\u003cspan\u003eDespite Tanaka-san's advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Tanaka Blacksmith 田中打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 346mm \u003cbr\u003eEdge Length: 203mm \u003cbr\u003eHandle to Tip Length: 215mm \u003cbr\u003eBlade Height: 30mm \u003cbr\u003eThickness: 2.9mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 114g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Black","offer_id":50527198740673,"sku":"AAA-115B1-05-IA210","price":435.0,"currency_code":"CAD","in_stock":true},{"title":"Blonde","offer_id":50527198773441,"sku":"AAA-115B1-05-IA211","price":435.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/MTXX-MH20231122_141056502_f506e212-ffa3-46ba-b315-0b561a8d7b1f.jpg?v=1787662362"},{"product_id":"aaa-115b1-05-ia240","title":"Hitohira Tanaka Manzo Blue #1 Yanagiba 240mm Ho Wood Handle (D-Shape\/ Saya)","description":"\u003cp\u003e\u003cspan\u003eYoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san's work from Konosuke's coveted Fujiyama series. \u003c\/span\u003e\u003cspan\u003eDespite Tanaka-san's advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Tanaka Blacksmith \u003cbr\u003eSharpener: Manzo \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 377mm \u003cbr\u003eEdge Length: 231mm \u003cbr\u003eHandle to Tip Length: 244mm \u003cbr\u003eBlade Height: 31mm \u003cbr\u003eThickness: 2.8mm \u003cbr\u003eHandle Length: 134mm \u003cbr\u003eWeight: 140g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527198806209,"sku":"AAA-115B1-05-IA240","price":610.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/Manzob1240yanagi1.jpg?v=1787662363"},{"product_id":"aaa-115w2-05-na165","title":"Hitohira Tanaka Manzo White #2 Deba 165mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san's work from Konosuke's coveted Fujiyama series. \u003c\/span\u003e\u003cspan\u003eDespite Tanaka-san's advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Tanaka Blacksmith \u003cbr\u003eSharpener: Manzo \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 172mm \u003cbr\u003eHandle to Tip Length: 190mm \u003cbr\u003eBlade Height: 50mm \u003cbr\u003eThickness: 6.5mm \u003cbr\u003eHandle Length: 129mm \u003cbr\u003eWeight: 266g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527198838977,"sku":"AAA-115W2-05-NA165","price":565.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/ManDeba1.jpg?v=1787662364"},{"product_id":"aaa-115w2-04-ia270","title":"Hitohira Tanaka Manzo White #2 Yanagiba 270mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eYoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san's work from Konosuke's coveted Fujiyama series. \u003c\/span\u003e\u003cspan\u003eDespite Tanaka-san's advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Tanaka Blacksmith 田中打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 417mm \u003cbr\u003eEdge Length: 263mm \u003cbr\u003eHandle to Tip Length: 275mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.7mm \u003cbr\u003eHandle Length: 143mm \u003cbr\u003eWeight: 205g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527198871745,"sku":"AAA-115W2-04-IA270","price":590.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_c856d096-f93c-4e06-a170-cef66ee759e1.jpg?v=1787662367"},{"product_id":"aaa-115w2-05-ia300","title":"Hitohira Tanaka Manzo White #2 Yanagiba 300mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eYoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san's work from Konosuke's coveted Fujiyama series. \u003c\/span\u003e\u003cspan\u003eDespite Tanaka-san's advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Tanaka Blacksmith \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527198904513,"sku":"AAA-115W2-05-IA300","price":470.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/rn-image_picker_lib_temp_512b04f7-c413-469f-91a3-fa06836503d9.jpg?v=1787662367"},{"product_id":"aaa-110-b1d-04-ia300","title":"Hitohira Tanaka Mosuke Blue #1 Damascus Yanagiba 300mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san's work from Konosuke's coveted Fujiyama series. \u003c\/span\u003e\u003cspan\u003eDespite Tanaka-san's advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Tanaka Blacksmith 田中打刃物製作所 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #1, Carbon Damascus Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 448mm \u003cbr\u003eEdge Length: 292mm \u003cbr\u003eHandle to Tip Length: 304mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 3.6mm \u003cbr\u003eHandle Length: 145mm \u003cbr\u003eWeight: 244g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Mosuke\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527198937281,"sku":"AAA-110-B1D-04-IA300","price":1095.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20241218-102908.jpg?v=1787662369"},{"product_id":"aaa-055s3-05-na150","title":"Hitohira Kikuchiyo Rikichi Silver #3 Deba 150mm Ho Wood Handle","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master's forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eRikichi is the pseudonym for a young blade-shaper\/sharpener recently trained from an illustrious sharpening house in Sakai. His tutelage focuses on doing many knives at a steadfast and acceptable quality rather than chasing limited quantities of extremely finely polished blades.\u003c\/p\u003e\u003cp\u003eBecause Rikichi's reputation is not as well known as other experienced sharpeners, this is reflected in the very reasonable price point. Silver #3 steel performs similarly to carbon steel without the burden of rust management, making these an excellent choice for those looking for their first deba. These are also great for those who work in busy kitchens with high volumes of fish to process and limited breaks to clean your knife.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Deba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 287mm \u003cbr\u003eEdge Length: 151mm \u003cbr\u003eHandle to Tip Length: 165mm \u003cbr\u003eBlade Height: 48mm \u003cbr\u003eThickness: 6mm \u003cbr\u003eHandle Length: 122mm \u003cbr\u003eWeight: 228g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Rikichi\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527200772289,"sku":"AAA-055S3-05-NA150","price":350.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/Product_Photos_Feb_19th-11_7c3f66fb-0bb5-4c85-b073-97ab52c2b343.jpg?v=1787662411"},{"product_id":"aaa-055s3-05-na165","title":"Hitohira Kikuchiyo Rikichi Silver #3 Deba 165mm Ho Wood Handle (Saya)","description":"\u003cdiv\u003e\u003c\/div\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn the early 2000s, Kikuchiyo was invited by master craftsman of Sakai to join them as a blacksmith. The art of blacksmithing is physical, the rough working environment of fire and iron takes a toll on the body and many of the masters' abilities begin to wane in their forties and fifties. As Kikuchiyo started earlier in life, he has gained most of the knowledge and skill of fine forging and quenching, before his physical abilities deteriorate.\u003cbr\u003e\u003cbr\u003eKikuchiyo proactively experimented with new steels not generally used by Sakai's blacksmith, steels such as stainless. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese cuisine chef's, many stating “If you use Kikuchiyo's Ginsan once, you will never replace it”.\u003cbr\u003e\u003cbr\u003eKikuchiyo is also known for fine Honyaki quenching, beautiful Hamon and the correct hardness and gumminess are only achievable by experienced masters achieving the correct temperature. His Honyaki is supported by many of Sakai's sharpeners and finishers, professionals who know what makes a good kitchen knife. \u003cbr\u003eWhen Kikuchiyo joined as a blacksmith, he dreamed of success and becoming a great man. He continues to develop his skills as a craftsman, modelling each of his knives on the image of his master's forge.\u003c\/p\u003e\u003cp\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashio\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 313mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 183mm \u003cbr\u003eBlade Height: 52mm \u003cbr\u003eThickness: 5.7mm \u003cbr\u003eHandle Length: 122mm \u003cbr\u003eWeight: 255g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eHardness: 61±1HRC \u003cbr\u003eSharpener: Rikichi\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527200870593,"sku":"AAA-055S3-05-NA165","price":495.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20241218-102227.jpg?v=1787662414"},{"product_id":"aaa-515-05-ia270","title":"Hitohira Kikuchiyo Rikichi Silver #3 Yanagiba 270mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eHitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master's forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eRikichi is the pseudonym for a young blade-shaper\/sharpener recently trained from an illustrious sharpening house in Sakai. His tutelage focuses on doing many knives at a steadfast and acceptable quality rather than chasing limited quantities of extremely finely polished blades.\u003c\/p\u003e\u003cp\u003eBecause Rikichi's reputation is not as well known as other experienced sharpeners, this is reflected in the very reasonable price point. Silver #3 steel performs similarly to carbon steel without the burden of rust management, making these an excellent choice for those looking for their first yanagiba. These are also great for those who work in busy kitchens with high volumes of fish to process and limited breaks to clean your knife.\u003c\/p\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 418mm \u003cbr\u003eEdge Length: 258mm \u003cbr\u003eHandle to Tip Length: 276mm \u003cbr\u003eBlade Height: 33mm \u003cbr\u003eThickness: 3.4mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 169g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Rikichi 利吉\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527200936129,"sku":"AAA-515-05-IA270","price":405.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220611_153023.jpg?v=1787662416"},{"product_id":"aaa-500-05-ia270","title":"Hitohira Nakagawa Manzo White #3 Yanagiba 270mm Walnut Handle (Saya)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eSmith: Nakagawa Blacksmith \u003cbr\u003eSharpener: Manzo \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Walnut \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 415mm \u003cbr\u003eEdge Length: 262mm \u003cbr\u003eHandle to Tip Length: 277mm \u003cbr\u003eBlade Height: 34mm \u003cbr\u003eThickness: 4.4mm \u003cbr\u003eHandle Length: 140mm \u003cbr\u003eWeight: 199g \u003cbr\u003eHand Orientation: Right-Handed\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527201722561,"sku":null,"price":445.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC00115_e803d39a-2df5-458b-9c8e-8191e4a8a112.webp?v=1787662425"},{"product_id":"aaa-750-05-nb165","title":"Hitohira Silver #3 Deba 165mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eProducing Area: Tosa-Kochi\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eTotal Length: 314mm \u003cbr\u003eEdge Length: 168mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 51mm \u003cbr\u003eThickness: 7mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 288g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527202869441,"sku":"AAA-750-05-NB165","price":370.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC06084.jpg?v=1787662483"},{"product_id":"aaa-750-05-nb180","title":"Hitohira Silver #3 Deba 180mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eProducing Area: Tosa-Kochi\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Stainless Steel \u003cbr\u003eSteel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule D-Shape \u003cbr\u003eTotal Length: 331mm \u003cbr\u003eEdge Length: 179mm \u003cbr\u003eHandle to Tip Length: 202mm \u003cbr\u003eBlade Height: 54mm \u003cbr\u003eThickness: 6.7mm \u003cbr\u003eHandle Length: 131mm \u003cbr\u003eWeight: 305g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527202902209,"sku":"AAA-750-05-NB180","price":370.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/ManzoS3Deba1.jpg?v=1787662484"},{"product_id":"aaa-560-51-nb120","title":"Hitohira SK Steel Deba 120mm Poplar Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashio\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: SK High Carbon, Soft Iron Clad \u003cbr\u003eHandle: Poplar \u0026amp; Plastic Ferrule Oval \u003cbr\u003eTotal Length: 248mm \u003cbr\u003eEdge Length: 236mm \u003cbr\u003eHandle to Tip Length: 135mm \u003cbr\u003eBlade Height: 43mm \u003cbr\u003eThickness: 5.3mm \u003cbr\u003eHandle Length: 112mm \u003cbr\u003eWeight: 141g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527202967745,"sku":"AAA-560-51-NB120","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/DSC08607_cb9148de-3768-4ef5-aef0-ced32e03dd2f_jpg.webp?v=1787662489"},{"product_id":"aaa-560-51-nb180","title":"Hitohira SK Steel Deba 180mm Poplar Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: SK High Carbon, Soft Iron Clad \u003cbr\u003eHandle: Poplar \u0026amp; Plastic Ferrule Oval \u003cbr\u003eTotal Length: 333mm \u003cbr\u003eEdge Length: 185mm \u003cbr\u003eHandle to Tip Length: 198mm \u003cbr\u003eBlade Height: 54mm \u003cbr\u003eThickness: 6.7mm \u003cbr\u003eHandle Length: 135mm \u003cbr\u003eWeight: 327g \u003cbr\u003eHand Orientation: Right-Handed\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527203000513,"sku":"AAA-560-51-NB180","price":230.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/IMG_8072.jpg?v=1787662491"},{"product_id":"aaa-510-05-na150eb","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 150mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master's forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo's consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Deba with a long-lasting edge that has an easy bevel to flatten. Manzo's sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo's skill.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/p\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cp\u003e\u003cspan\u003eBrand: Hitohira ひとひら (一片)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSmith: Kikuchiyo 菊千代\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Sakai-Osaka\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProfile: Deba\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 150mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: High Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Blue #2 Carbo steel, Soft iron clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCome with Saya\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTotal Length: 290mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEdge Length: 152mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle to Tip Length: 164mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade Height: 48mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThickness: 6.6mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle Length: 120mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 265g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Right-Handed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSharpener: Manzo\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Black","offer_id":50527203492033,"sku":"AAA-050B2-04-NA150","price":490.0,"currency_code":"CAD","in_stock":true},{"title":"Blonde","offer_id":50527203524801,"sku":"AAA-050B2-04-NA151","price":490.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/HitohiraKikuchiyoManzoBlue_2Deba150mmEbonyHandle_Saya_Blonde__Right.jpg?v=1787662515"},{"product_id":"aaa-030b2-04-na165","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 165mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master's forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo's consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Deba with a long-lasting edge that has an easy bevel to flatten. Manzo's sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo's skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 165mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 170mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 53mm \u003cbr\u003eThickness: 7.8mm \u003cbr\u003eHandle Length: 130mm \u003cbr\u003eWeight: 350g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527203557569,"sku":"AAA-030B2-04-NA165","price":525.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220109_124235.jpg?v=1787662517"},{"product_id":"aaa-050b2-04-na180","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 180mm Ebony Handle (Saya)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master's forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eblades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eHonyaki\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eblades. Manzo's consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is ideal for any cooks looking for a high performing single-bevel Deba with a long-lasting edge that has an easy bevel to flatten. Manzo's sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo's skill.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThose with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003eA Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003cbr\u003e\u003cbr\u003eBrand: Hitohira ひとひら \u003cbr\u003eSmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eCome with Saya \u003cbr\u003eTotal Length: 332mm \u003cbr\u003eEdge Length: 180mm \u003cbr\u003eHandle to Tip Length: 194mm \u003cbr\u003eBlade Height: 54mm \u003cbr\u003eThickness: 8mm \u003cbr\u003eHandle Length: 132mm \u003cbr\u003eWeight: 399g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527203590337,"sku":"AAA-050B2-04-NA180","price":575.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/E3A62BBA-B393-4B17-B21C-BCF9421EF300.jpg?v=1787662519"},{"product_id":"aaa-510-05-na195","title":"Hitohira Kikuchiyo Manzo Blue #2 Deba 195mm Ho Wood Handle (Saya)","description":"\u003cp\u003e\u003cspan\u003eA renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master's forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eManzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. Manzo's consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eA D\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eeba is a traditional Japanese fish fileting\/butchery knife that is single-sided\/beveled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible fileting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at fileting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 195mm \u003cbr\u003eSteel: Yasuki Blue (Aogami) #2, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 355mm \u003cbr\u003eEdge Length: 200mm \u003cbr\u003eHandle to Tip Length: 215mm \u003cbr\u003eBlade Height: 58mm \u003cbr\u003eThickness: 8.1mm \u003cbr\u003eHandle Length: 139mm \u003cbr\u003eWeight: 423g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eCome with Saya \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527203623105,"sku":"AAA-510-05-NA195","price":425.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20220518_123503.jpg?v=1787662521"}],"url":"https:\/\/toshoknifearts.shop\/collections\/knivessushi-specialty-knives.oembed","provider":"toshoknifearts.shop","version":"1.0","type":"link"}