Yoshihiro Honyaki White Steel Mirror-Finished Namiukashi Sakimaru Takobiki Sushi Sashimi Japanese Knife with Triple Nickel Silver Ring Ebony Handle (11.8″ (300mm))

Grade: Honyaki Mirror-Finished

Knife Type: Sakimaru Takobiki Sushi Sashimi Knife

Blade Material : White Steel #2 High Carbon Steel

Blade: Single-Edged

Handle Material: Octagonal Ebony with Triple Nickel Silver Ring

HRC: 64-65 

Honyaki translates as true forged and is the purest reflection of the traditional art of Japanese sword making. Our master craftsmen use the same methods and techniques that the ancient swordsmith handed down from generation to generation to produce knives of the highest caliber. Hand forging these knives from a single piece of high carbon steel require extraordinary skill to withstand temperatures that reach into the thousands within a burning furnace.

A single piece of White Steel #2 with a hardness on the Rockwell scale of 64-65, is heated in hearths that reach temperatures in the thousands, quenched in cool water for hardness, and polished with a brilliant mirror finish creating knives of the highest caliber, blending aesthetics and performance.

The Sakimaru Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its round sharp tip is useful for cutting the long tentacles of the Sashimi.

Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Honyaki translates as true forged and is the purest reflection of the traditional art of Japanese sword making. Our master craftsmen use the same methods and techniques that the ancient swordsmith handed down from generation to generation to produce knives of the highest caliber. Hand forging these knives from a single piece of high carbon steel require extraordinary skill to withstand temperatures that reach into the thousands within a burning furnace.
Our handmade Yoshihiro Honyaki knives are handcrafted with extraordinary skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience.
The Sakimaru Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its round sharp tip is useful for cutting the long tentacles of the Sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Takobiki is thinner than a Yanagi and is unique tool for preparing delicate ingredients.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.