[Maker placeholder] · Sakai
Kasumi Damascus Gyuto
Aogami #2 · 240mm · Damascus
£890
(01)London · São Paulo
The edge, perfected.
Handcrafted knives, sharpening and restoration for professional and home kitchens.
Aogami #2 · 240mm · Hand-finished on 6000 grit
Hand-sharpened in London. Forged by Japanese masters. Restored in São Paulo. Maintained for life
(02)The Togidai standard
A blade is only as good as the hands that finish it. We forge with masters, sharpen with obsession, and serve chefs who notice the difference.
01
Forged by masters
Each blade comes from a single smith we know by name.
02
Finished by hand
Every edge is set on natural and synthetic stones.
03
Maintained for life
Your knife returns to us whenever it needs to.
(03)The collection
Instruments for the pass
- Limited — 12 pieces
- Atelier edition
[Maker placeholder] · Tosa
Kurouchi Santoku
Shirogami #1 · 180mm · Kurouchi
£420
[Maker placeholder] · Seki
Ginsan Petty
Ginsan · 150mm · Migaki
£260
- Bespoke
[Maker placeholder] · Echizen
Aogami Nakiri
Aogami #1 · 165mm · Nashiji
£380
- Limited — 20 pieces
Togidai Atelier
Awasedo Finishing Stone
Natural · #8000 equiv.
£340
[Maker placeholder] · Takefu
SG2 Gyuto
SG2 · 210mm · Damascus
£560
- Atelier edition
Togidai Atelier
Atelier Stone Set
#1000 · #3000 · #6000
£210
Togidai Atelier
Camellia Care Ritual
Camellia oil · linen · strop
£68
Bespoke
Bespoke commissions
A knife made for one chef, by one maker.
Begin a commission[Maker placeholder] · Sakai
Kasumi Damascus Gyuto
Aogami #2 · 240mm · Damascus
£890
[Maker placeholder] · Tosa
Kurouchi Santoku
Shirogami #1 · 180mm · Kurouchi
£420
[Maker placeholder] · Seki
Ginsan Petty
Ginsan · 150mm · Migaki
£260
[Maker placeholder] · Echizen
Aogami Nakiri
Aogami #1 · 165mm · Nashiji
£380
Bespoke
Bespoke commissions
A knife made for one chef, by one maker.
Begin a commission(04)Sharpening & restoration
An edge for your kitchen.
Every knife is sharpened by hand on natural, hybrid and synthetic whetstones, in the sequence its use calls for — from a short synthetic progression to a long traditional process for performance and finish. Where it serves the blade, Rodrigo also works with the mizu kaiten toishi, the Japanese water-cooled rotary wheel. The aim is always the performance the chef needs.
The Toguidō method — the way of sharpening.
Hand sharpening — double bevel
Chef's knives, gyuto, ryoba and other double-bevel blades.
£1.40
/inch of blade
Hand sharpening — single bevel
Yanagiba, deba, usuba and other single-bevel (kataba) blades.
£2.50
/inch of blade
Repair & restoration
Chips, broken tips, bent blades and full restoration.
Quoted per knife.
Kitchen Atelier & classes
Recurring service for restaurants, plus classes, intensive training, talks and seminars in any city in the UK or Brazil.
Agreed with each kitchen.
Example: a 240mm (9.5in) gyuto — £13.30.
Japanese and Western knives, serrated knives, scissors and general kitchen tools. Ceramic knives are not accepted.
Collection & return · Drop-off at the atelier · Sharpening in the restaurant kitchen · Courier/postal service
Care & cover
Knives sent by post or courier through Togidai are always insured for their estimated value. If the client chooses the delivery method, damage or loss in transit is the client's responsibility. Any damage at the atelier is resolved like for like.
How it works
(01)
Request
(02)
Choose your service model
(03)
Sharpening & restoration
(04)
Returned within 3 working days of the booked date. Larger repairs and long-distance postage may take longer.
(05)Two ateliers, one standard
Between London and Brazil.
Local time
London
Togidai UK is Rodrigo Batista's original sharpening atelier in London: sharpening and restoration of Japanese and Western kitchen knives for fine-dining restaurants and for professional and home cooks.
33A Queens Road, Leytonstone, London E11 1BA
Mon–Fri 9:30–16:00; weekends by arrangement.
Local time
São Paulo
Togidai Brazil is based in São Paulo, with sharpening, repair and maintenance, plus classes on sharpening and caring for Japanese and Western knives.
Rua Henri Dunant, 317, Chácara Santo Antônio, São Paulo – SP, 04709-110
Mon–Fri 9:00–16:00; weekends by appointment.
We serve all of Brazil — by post or by visiting the São Paulo atelier.
Portrait to come
From the bench
You are only as sharp as your knife.
A knife's value only shows when it meets a care routine equal to what it can deliver.
Rodrigo Batista has sharpened professionally for over a decade. Self-taught at first, he spent almost two years as senior sharpener at the Japanese Knife Company in London. Since 2019 he has returned to Japan every year to study sharpening and knife-making with masters in Sanjo, Sakai, Echizen, Kyoto, Osaka, Tokyo and Fukuoka — and visits Western knife-making traditions to bridge Japanese blade performance with the Western kitchen.
(06)Trusted in professional kitchens
Trusted in professional kitchens
- Jeremy Chan
- Alberto Landgraf
- Tom Aikens
- Rafael Cagali
- Kazutoshi Endo
- Christina Blevins
- Luiz Filipe
- Wdson Vaz
- Breno Bengaly
- Guilherme Vaz
- Rafael Yamashita
- Lucas Bortoluci
- Rodrigo Aguiar
- Giovanna Perrone
- Nikolas Jones
- Kim Ratcharoen
- Karl Jaques
- Charlie Stockwell
- Chor Fai
- Jonny Lake
- Telma Shimizu
- Yukio Kawazawa
- Megumi-san
- Maciel Portinha
- Andre Kawai
Recognition
Talks for chefs and Japanese authorities at Japan House São Paulo · Sharpening and presentation of the ceremonial knife at a Kaitai ceremony for Brazilian critics and personalities · Speaker at the opening of the Brazilian Sushi Championship 2026.
(07)Togidai Concierge
Ask the atelier.
Choosing a blade, booking a service, caring for steel — our concierge answers in seconds, any hour, in English or Portuguese.
The Edge Letter
Rare releases, maker stories and care rituals. Monthly, never more.