Kenji Togashi is a distinguished master blacksmith from Sakai, Japan, with a career in knife making spanning nearly five decades. Beginning his journey in bladesmithing in 1967, Togashi has dedicated his life to preserving and perfecting traditional Japanese forging techniques. In 1996, he was officially recognised as a Dentoukougeishi (Traditional Craftsman), an honour awarded to craftsmen who demonstrate exceptional skill and commitment to preserving Japan’s cultural heritage.

Togashi is especially renowned for his mastery of the traditional Honyaki technique, one of the most demanding methods in Japanese knife production. Honyaki knives are forged from a single piece of high-carbon steel and require exceptional control during heat treatment and quenching. The process creates extremely hard, razor-sharp blades with a distinctive Hamon (temper line), making each knife a unique piece of craftsmanship.

His workshop in Sakai is a true family tradition, with his three sons continuing to contribute to the craft. Togashi primarily works with premium carbon steels such as White #2 Steel and Blue #2 Steel, producing blades known for their exceptional hardness, edge retention, and ability to take an incredibly fine edge while still being relatively easy to sharpen. His knives are highly respected among professional chefs and are produced for prestigious brands including Sakai Takayuki, representing some of the finest examples of Sakai craftsmanship.