Left handed Togiharu Inox Honesuki knives are not available.
The Togiharu Inox is one of the most popular lines in the Togiharu brand and features the widest variety of styles. The lightweight thin profile and keen edge glides through food without drag or resistance. This line is easy to sharpen, making it possible to acquire a sharp edge quickly in a busy kitchen. The highest level of knife crafting skill is employed to make these blades from a blend of high-grade chromium and molybdenum that allows the blade to hold an edge longer than the Togiharu EA line.
The honesuki is a poultry boning knife used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
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.