San Mai steel
A hard Aogami #2 carbon core takes a 61 HRC edge; the soft-iron jacket absorbs shock so the blade flexes instead of chipping.
Edition 01 · One blade, no clutter
Own one knife.
Forged to outlast you.
TŌGI is a single hand-forged santoku in three-layer San Mai steel — a hard Aogami core jacketed in soft iron. It does ninety percent of what a kitchen needs, and stays scary-sharp for a lifetime.
Three reasons,
and not one more.
02 — Why TŌGI 15° single bevel feel
Thin behind the edge and laser-flat — it falls through tomatoes, onions and herbs with the weight of the blade alone.
Kept sharp for life
Every TŌGI ships with free lifetime sharpening. Mail it back, we re-profile the bevel and return it keener than new.
In the hand
The last knife you'll reach for.
A drawer full of single-use gadgets dulls your attention, not your onions. One blade that fits your grip, holds its edge through a week of prep and asks only for a quick strop — that is the whole argument. Cook more, own less.
“Ittō ryōdan” — one stroke, cleanly through.
Forged, not
stamped.
03 — Steel & specs 
Each blade is hammer-forged in Sakai, water-quenched and hand-finished on natural stones. No two hamon lines are identical — yours is its own.
- Type Santoku · all-purpose
- Steel San Mai — Aogami #2 core, soft-iron jacket
- Hardness 61 ± 1 HRC
- Edge 15° per side · convex finish
- Blade 180 mm · 2.2 mm spine
- Handle Octagonal magnolia (hō) wood
- Weight 142 g, balanced at the bolster
Kept by people
who cook a lot.
04 — Reviews ★★★★★
“Six months of nightly cooking and it still parts a tomato by gravity. I gave away every other knife I owned.”
Home cook · Lisbon
★★★★★
“The San Mai edge holds like nothing in my line. Sent it back for the free re-profile once — came back better than the day it shipped.”
Sous chef · Oakland
Questions,
answered plainly.
05 — FAQ Carbon steel — won’t it rust?
It will patina, not rust, if you wipe it dry after use. The reactive core develops a protective grey film within a week; a thirty-second towel habit is all the care it needs.
Is one knife really enough?
A santoku handles vegetables, boneless proteins and herbs — the daily 90%. For bread or breaking down bone, keep a serrated knife and a cleaver; for everything else, this is it.
How does the free sharpening work?
Register your blade at checkout and mail it back any time with the prepaid label. We re-profile the 15° bevel on natural stones and return it within a week, on us, forever.
Shipping and returns?
Free carbon-neutral shipping worldwide. Try it for 30 days — if it’s not the only knife you reach for, send it back for a full refund, sharpening included.
Edition 01 · ships in 3–5 days
One knife. Yours for life.
Free worldwide shipping, lifetime sharpening, and 30 days to change your mind.