Togiharu 440 Wa-Sujihiki

$189.50
20% Off knives, use promo code "SUMMER2020" during check out
SKU: HTO-WASU-270
Size: 10.5" (270 mm)
Note: Contact customer service, cs@korin.com, for left-handed knives

In Stock

Available: 2

Features

Style:Wa-Sujihiki

Steel Type:Stain-Resistant Steel

Steel Material:440 High Chromium Stain Resistant Steel

Classification:

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:70/30

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:58 - 59

About Togiharu Wa
The Togiharu Wa-series is the newest line of Togiharu brand knives. These elegant knives feature a stain resistant 70:30 western blade on a traditional Japanese magnolia wood handle with a water buffalo horn bolster. The Togiharu Wa-series are Korin's most affordable line of wa-style knives and are highly recommended for those who enjoy the larger traditional Japanese handles but prefer a western style blade.
About Togiharu 
Togiharu is Korin’s house brand and was created with the user in mind. The Togiharu brand was created for functionality and is Korin’s most affordable brand of knives. The brand name was derived from Grand Master sharpener Shouzou Mizuyama’s father’s sharpening store. Master Mizuyama’s father was a celebrated sharpener in his own right, having received recognition from the emperor for his traditional sharpening skills. Togiharu knives are produced by a highly respected knife maker in Japan who manufactures the top-name Japanese brands. The difference in the Togiharu lines lies in the quality control and hand-finishing aspects of production. These knives are inspected one-by-one for quality - they are not mass handled. The final edge finishing process is done by hand, ensuring unparalleled sharpness right out of the box.
Purpose of Sujihiki
The sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice 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 using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.
- As seen on Grub Street: 30 Knives & Techniques, May 2014



Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.

For Left-Handed Customer

  • This Western-style knife can be changed to left-handed by Korin's resident knife master.
  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.