A little about the “酔心伝承/Suisin Densho” Series by Kenji Togashi
● Densho is made from White 1 steel, a hagane that is known for its ability to take a very sharp edge
● The Densho series has strong wear resistance and maintains a great edge for a long time
● As a Hon-Kasumi blade, it is easy to sharpen, thanks to the combination of the softer Jigane and harder Hagane
● The Densho series responds very well to sharpening on synthetic stones- Suisin recommends Kitayama as a finishing stone
● Thanks to the great craftsmanship of the Densho series, there is minimal warping of the blades when compared to other knives (when stored for extended periods)
●The initial sharpening and shaping of the blade is done in such a way that makes it easier for the end user to maintain
The Densho series is designed for professional chefs. This series takes an extremely sharp edge and has great wear resistance and edge retention, even compared to blue steel.
The Pursuit of the Best Wabocho (Japanese Style Knife)
The Suisin Densho series is hand forged from White #1 steel, a steel that is revered among sakai blade smiths for its capability to take the sharpest edges when compared to other carbon steels. White #1 steel is a very pure steel and has minimum impurities that might negatively influence the sharpness of the edge.
One of the reasons White #1 is not widely available in the market is because it is a very difficult steel to heat treat (perform yakiire). In other words, it is a very difficult steel to work with and takes great skill. Kenji Togashi may be the only bladesmith from Sakai who can do a good heat treatment (yakiire) of White #1. Normally, despite its amazing edge taking ablity, White #1 steel is said to have only decent edge retention and take a long time to sharpen; however with Togashi-san's technique, Susin was able to make the Densho series have great wear resistance and take an extremely sharp edge. Also, because of the superior craftsmanship, the Densho series has minimum warping, maintaining a straight blade over time.
Sharpening of the Densho Seires
Due to Densho’s unique forging, heat treatment, shaping, and initial sharpening, these knives work extremely well with synthetic stones. With Densho, it is now possible to achieve sharpness that once was only attainable by using natural stones. Suisin recommends using kitayama, arashiyama, and king G-1 stones. Japanese knives should be sharpened regularly to maintain their performance. The series is designed with that in mind. The Densho series has special geometry, eliminating unnecessary thickness in some areas and shaping in a more intuitive way. This is important not only for honbadsuke (final sharpening), but also for sharpening and maintenance throughout the life of the knife (i.e., making of shinogi line, day to day sharpening, etc).
The qualified crafsman: Kenji Togashi
Kenji Togashi’s knife making is focused on fulfilling today’s needs. He combines traditional skills and modern technology to attain his goals. His great curiosity and thorough research make him an exceptional blacksmith. In fact, he is often regarded as one of the top bladesmiths in Sakai. *FYI: He is also a great judo wrestler. His judo spirit and ability to focus positively influence his craftsmanship.
The Knife Sharpener: Syuji Yamaguchi
Yamaguchi tries to sharpen knives in a way that makes subsequent sharpening easier for the end user. He considers both honbadzuke and all sharpening to take place afterwards when shaping the knives he sharpens. He has just 15 years of experience, but his natural talent, in-depth knowledge, and care for the knives he works on are apparent. He is eager to learn and always in pursuit of better results.
Suisin Densho Product Details
Bladesmith: Kenji Togashi
Knife Sharpener: Syuji Yamaguchi
Blade: White #1 (Forged); Honkasumi omote(front side) mirror polished
Handle: Ho semi-octagon handle with buffalo horn
Name (Engraving): 酔心伝承（Suisin Densho）
Engraving on back: 酔心 白一鋼 富樫作 (Suisin White #1 made by Togashi)
Box: Navy cololr, Japanese paper