Elegant, honed to perfection and rooted in tradition, this 300mm Sakimaru Takobiki knife embodies Japanese craftsmanship in all its nobility. It is forged in Sakai by the renowned Tanaka-san, one of the master blacksmiths specializing in high-end carbon steels, then ground by Mosuke, a Hitohira-affiliated craftsman renowned for his remarkably precise sharpening.
The Sakimaru Takobiki profile, easily recognized by its katana-shaped tapered tip, is traditionally used for cutting sashimi. Thanks to its long, thin, single-bevel blade, it slices raw fish in one fluid motion, without tearing the flesh or damaging the texture.
An alliance of steel and know-how
This knife is forged in Aogami #1 (Yasugi Blue #1), a very high quality carbon steel renowned for its fine grain, high hardness and ability to maintain an ultra-sharp edge. The blade is mounted in kasumi, a finish that juxtaposes the hard core (hagane) with a softer outer layer (jigane), revealing a subtle and refined visual contrast, accentuated by the hand-polishing performed during the grinding process.
The transition line between the two steels is not just aesthetic: it reflects the craftsman's expertise in balancing sharpness, control and ease of sharpening. The urasuki, the characteristic hollow on the flat side of the blade, is also well marked, optimizing food separation and reducing the friction while cutting.
