Yoshihiro Mizu Yaki Honyaki Aoko Blue Steel Mirror Polished Sakimaru Takobiki Sushi Knife Ebony Handle
SKU:
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.
- 65-66 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
- Sakimaru Takobiki (Sashimi Knife)
- Primary Use
- Sashimi / Raw fish slicing
- Blade Metal
- Blue Steel #2
- Grade
- Honyaki
- Construction
- Mono-Steel
- Blade Hardness
- 65-66 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Mirror
- Stain Resistant
- No
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
The Takobiki is a long, specialized slicing knife designed to effortlessly cut paper-thin slices of fish for sashimi. Its distinctive blunt, sharp tip excels at cutting through the long tentacles of octopus, making it an invaluable tool for delicate seafood preparations. Longer and thinner than a Yanagi, the Takobiki allows for smooth, uninterrupted slicing that preserves the integrity and freshness of ingredients, ensuring a pristine presentation and texture with every cut.
Our handmade Yoshihiro Mizu Yaki Honyaki knives are crafted with extraordinary skill by master artisans, many with over 50 years of experience. These knives are forged using traditional Japanese sword-making techniques, incorporating the meticulous Mizu Yaki process, where the blade is quenched in pure water under the most exacting conditions. The result is a blade that is both incredibly hard and resilient, perfect for the precise, delicate tasks required in Japanese cuisine. Honyaki refers to true forging, a process that enhances the blade's hardness while ensuring it remains functional and durable for professional use.
The core of this craftsmanship is Aoko Blue Steel #2, with a Rockwell hardness of 65-66, ensuring outstanding edge retention and performance. The blade is polished to a brilliant mirror finish, with incandescent wisps of light glimmering across the surface, showcasing the stunning Hamon—a visual testament to the blade's craftsmanship.
This Yoshihiro Mizu Yaki Honyaki Sakimaru Takobiki knife is complemented with a traditional Japanese-style Premium Ebony wood handle, known for its strength, durability, and luxurious appearance. The Takobiki Sakimaru, with its round, sharp tip and long, thin blade, is a truly exceptional tool designed for slicing delicate ingredients like fish and octopus. It provides a seamless slicing experience, preserving the freshness and integrity of the food. Whether used for professional sashimi preparation or for elevating everyday tasks, this handcrafted knife merges beauty with unparalleled functionality, making it a prized addition to any kitchen.
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.