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Japanese sushi sashimi knife with white steel blade and dark shitan handle, with wooden saya
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  • Japanese sushi sashimi knife with white steel blade and dark shitan handle, with wooden saya
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  • Japanese sushi sashimi knife with white steel blade and dark shitan handle, with wooden saya
  • Yoshihiro Left Handed Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Shitan Handle
  • Japanese sushi sashimi knife with white steel blade and dark shitan handle, with wooden saya
  • Japanese sushi sashimi knife with white steel sakimaru blade and dark wood handle on board
  • White steel Japanese sushi knife blade with engraved markings
  • Japanese sushi sashimi knife with white steel blade and dark shitan handle
  • Japanese sushi sashimi knife showing long pointed white steel blade and shitan handle
  • Japanese sushi knife close-up of white steel blade with dark wood handle
  • Japanese sushi knife handle made of dark wood with wooden saya shown nearby
  • Japanese sushi sashimi knife with white steel blade and dark shitan handle, with wooden saya
  • Yoshihiro Left Handed Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Shitan Handle
Yoshihiro Left Handed Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Shitan Handle

Yoshihiro Left Handed Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Shitan Handle

SKU:
LF-HKST270SHMS
$449.99
$449.99
Blade Length

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

62 HRC
No
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Yanagiba (Sashimi Knife)
Primary Use
Sashimi / Raw fish slicing
Blade Metal
White Steel #2
Grade
Left-Handed Hongasumi
Construction
Clad (San Mai)
Blade Hardness
62 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Rosewood
Handle Shape
D-Shaped
Bolster Material
Ebony
Tang Type
Partial Tang
Product Details

The Left-Handed Hongasumi White Steel Japanese Sakimaru Takobiki Knife is meticulously designed for left-handed sushi chefs, enabling effortless slicing through the skin and flesh of fish. This exceptional knife ensures precision and ease, elevating the art of sushi making.

Each handmade Yoshihiro Hongasumi knife is a testament to the extraordinary skill of our master artisans. Crafted with the utmost care, these high-quality knives showcase exceptional craftsmanship and performance. The White Steel #2, with a Rockwell hardness rating of 62-63, is skillfully forged with iron to create stunning mist patterns, highlighting refined forging and polishing techniques that demonstrate our commitment to detail.

Complemented by a traditional Japanese-style handcrafted rosewood handle, elegantly affixed with an ebony bolster for a secure and comfortable grip, this knife also includes a protective wooden sheath, known as a Saya, to ensure safe storage and longevity.

The Takobiki features a long, slender blade specifically designed for slicing paper-thin pieces of fish for sashimi. Its blunt tip is ideal for effortlessly cutting through the long tentacles of octopus. Longer and thinner than a Yanagi knife, the Takobiki allows for long, uninterrupted strokes, preserving the integrity and freshness of each ingredient while enhancing your culinary creations.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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