K-Tip Gyuto 240mm White #2 Honyaki Mirror with custom Ironwood Handle


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Master Togashi Kenji a renowned Honyaki blacksmith with over 50 years’ experience in forging Honyaki blades has teamed up with an allstar team of master craftsman to produce a series of exquisite kitchen knives. Forged, ground, and hardened by Togashi Kenji. Mirror-polished and sharpened by none other than the renowned Sakai polisher/sharpener Hirotsugu Tosa.

For those that dont know Honyaki is a hardening technique that dates back to the age of the saumrai and is a technique whereby the blacksmith applies specially formulated clay to the blade before it is hardened to cause the blade to be harder at the edge and softer at the spine. This allows the blade to find that perfect balance between hard(sharp) and soft(strong).

Togashi Kenji has given the edge of this blade a super hard 64+HRC and it will take a razor-sharp edge. He has used shirogami #2 or white paper #2 steel which has a reputation for having superior edge retention, easy sharpen-ability and good corrosion resistance.

The grind and the profile are out of this world. It’s just a fantastic piece of work perfect 50/50 convex grind with a lovely Sakai style gyuto profile. However, at only 2.5mm, the blade is not as thick as typical Sakai blades.

The handle is shaped in a lovely piece of American Desert Ironwood and looks amazing with its brass bolster and endcaps. Honestly, Fit and finish are just not worth discussing. It is perfection!

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 2.5mm

Spine Mid: 2.4mm

Spine Tip (20mm before): 2.35mm

Blade Height: 51mm


Cutting Edge Steel: Shirogami #2

Stainless: No

HRC: 64+

Blade Construction: Honyaki

Blade Finish: Mirror Polish

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Ironwood with Brass Bolster and End-cap

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.