The Togiharu EA is the most affordable line within the Togiharu brand. It is constructed out of a stain resistant AUS-8 steel and a bacteria resistant polyacetal resin handle. The blade is very easy to sharpen and maintain, therefore Korin recommends this line for those learning how to sharpen their knives.
The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used for slicing boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is the Western-style equivalent the traditional yanagi knife.
The gyutou is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
The petty is a smaller chef knife that makes it a convenient size for peeling and other delicate work.
Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.