Master Kenji Togashi is one of Sakai’s most renowned blacksmiths, with over 55 years of experience and a career that began in 1967. A certified Dentō Kōgeishi (Traditional Craftsman), Togashi is among the very few remaining craftsmen capable of forging true water-quenched honyaki blades, the pinnacle of traditional knife making.
Togashi knives are renowned for their durability and hardness, while being relatively easy to sharpen. Keeping much of the knife making process in-house, shaping and sharpening is led by his third son, Kenya Togashi, whose precise and consistent single and double-bevel work is among the finest we have encountered. Paired with quality fit and finish, these knives are crafted with longevity in mind and are sought after by chefs and collectors worldwide. They one of our favourite makers.
