Togu Knives bond a tough stainless cladding around a core of high-cobalt, VG-10 steel. Our knives are designed with European comfort and crafted with Japanese skill. They're all you need to make the most of your kitchen skills.
We sharpen and polish every knife by hand on a series of ceramic whetstones. This deliberate, incremental process means that our knives are sharp, and they'll stay that way.
Delivered To Your Door
Never be without your tools. Before you realize the edge is wearing, a freshly sharpened knife will arrive at your door. Replace the old knives in the custom packaging, drop it in the mailbox, and get back to cooking.
Our knives are part of a tradition of forging and metallurgy that have developed in Japan over thousands of years. The high-carbon VG-10 stainless-steel was developed specifically for culinary blades and it performs beautifully in ours. These blades take an exquisite edge, and hold it until your new knives arrive, making your cuts precise, smooth, and safe.
At 170mm, this is your go-to knife, the one you’ll reach for most. It’s the right size and shape for most kitchen tasks from a rough chop to a fine julienne.
This is the perfect knife for delicate tasks. Use the parer to make fine and controlled cuts like peeling, slicing or mincing small fruits and vegetables. When presentation is key, the parer is your friend.
Cyrus has long been a kitchen knife and cooking enthusiast. His first knife was a gift from his dad: a French made Opinel with a beechwood handle and carbon steel blade. This sparked a bit of an obsession, and while most children were collecting Pokemon cards, Cyrus’s (concerned) parents had to limit his pocket knife purchases to one per year.
Since then his collection has grown, and his love of cooking has led him to work in professional kitchens (including a stage at the venerable Chez Panisse in Berkeley). He began sharpening chisels and planes while studying joinery with Jay Van Arsdale in berkeley, and has been hand sharpening knives for over a decade. He started Togu in 2018 after witnessing his friends’ frustration with the state of their knives; It was clear that there was no convenient and effective way for home chefs to keep their knives sharp, so Cyrus decided to build one. Out of this necessity Togu was born.
While Roanne was growing up in L.A. she cooked often. Her mom had a shoulder injury, and Roanne remembers watching her struggle with dull knives. Cooking was Roanne’s way of helping out around the house. Through working beside her mom she developed superior skills and a keen palate.
She moved to the east coast to study at Georgetown, and went on to work with Andrew Yang in the inaugural class of Venture for America. Roanne is a digital marketing expert with extensive experience in new and growth-stage ventures.
When she’s not working, Roanne is a woodturning instructor at a local shop. She loves working with her hands and giving people the skills they need to express their creativity.