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.