Sakimaru Takohiki / Yanagiba: The knife of every sushi master: traditionally ground on one side on the right, longer than average and with a particularly thin cutting edge. It was specially developed to separate fine sashimi from raw fish with a single, clean cut. But it is also ideal for all other tasks that require fine, thin cuts, such as ham or veal liver.
You can find more information about the most common knife shapes here: knife shapes .
Sakai Kikumori: The Japanese region of Sakai already looks back on 600 years of experience in blade manufacturing.
Sakai Kikumori was founded in February 1926 to continue this tradition. Since that date, Kawamura Hamono has been supplying households and professionals with sharp knives under his Sakai Kikumori brand. Particular emphasis is placed on the quality of the workmanship.
Yoshikazu Tanaka: Tanaka-San is one of the most renowned master blacksmiths in the Sakai region of Japan. He works with many local brands and produces exclusive knives for them. Well-known collaborations include HADO and Sakai Kikumori.
His area of expertise is the white paper steel Shirogami #2. Thanks to his years of experience with this steel, he is able to make his blades extremely sharp, edge-holding and tough using his specially developed hardening process. But all of this doesn't happen without having to do without a flat, thin and delicate knife in the end.
- HRC: 62-63
- Steel: Shirogami #2 (White Carbon)
- Blade length (according to manufacturer): 270 mm
- Blade length measured: approx. 260 mm
- Heel height: approx. 27 mm
- Thickness of blade back above heel: 3.2 mm
- Weight: 144 g
- Form: Sakimaru Takohiki
- Finish: Kurochi
- Handle material: Magnolia, water buffalo horn
- Series: Kikuzuki Kuro
- Blacksmith: Yoshikazu Tanaka
- Grinder: Ajioka-san
- Origin: Sakai, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product. Handmade products may show slight signs of processing.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.
Please read the care tips in my FAQ section. Here you will also find the general knife 1x1.