Japanese sushi knife with rosewood handle and pale steel sakimaru blade

Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Rosewood Handle

10.5" (270mm)
$319.99 USD
$319.99 USD
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Japanese sushi knife with rosewood handle and pale steel sakimaru blade
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  • Japanese sushi knife with rosewood handle and pale steel sakimaru blade
  • Japanese sushi knife with rosewood handle and light steel sakimaru blade, side view
  • Japanese sushi knife with pale rosewood handle and light steel sakimaru blade
  • Japanese sushi knife with rosewood handle and pale wooden saya
  • Japanese sushi knife blade edge with rosewood handle and pale wooden saya
  • Japanese sushi knife with light steel blade and rosewood handle, tip view
  • Light steel sakimaru blade of a Japanese sushi knife
  • Japanese sushi knife with rosewood handle and pale wooden saya
  • Japanese sushi knife with rosewood handle and pale wooden saya, full set
  • Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Rosewood Handle
  • Japanese sushi knife with rosewood handle and pale steel sakimaru blade
  • Japanese sushi knife with rosewood handle and light steel sakimaru blade, side view
  • Japanese sushi knife with pale rosewood handle and light steel sakimaru blade
  • Japanese sushi knife with rosewood handle and pale wooden saya
  • Japanese sushi knife blade edge with rosewood handle and pale wooden saya
  • Japanese sushi knife with light steel blade and rosewood handle, tip view
  • Light steel sakimaru blade of a Japanese sushi knife
  • Japanese sushi knife with rosewood handle and pale wooden saya
  • Japanese sushi knife with rosewood handle and pale wooden saya, full set
  • Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Rosewood Handle
Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Rosewood Handle

Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Rosewood Handle

SKU:
HKST270SH
$319.99 USD
$319.99 USD
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.

Blade Hardness
62-63 HRC
Stain Resistant
No
Saya Cover
Free Magnolia Saya Cover Included
Full Specifications

Blade

Knife Type
Sakimaru Takobiki (Sashimi Knife)
Primary Use
Sashimi / Raw fish slicing
Blade Metal
White Steel #2
Grade
Hongasumi
Construction
Clad (San Mai)
Blade Hardness
62-63 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

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by master artisans, resulting in high-quality knives that are indispensable for their craftsmanship and performance. Forged from White Steel #2, these knives achieve a remarkable hardness on the Rockwell scale of 62 to 63. The forging process incorporates iron, creating stunning mist patterns on the blade, while an emphasis on refined forging and polishing ensures the highest level of detail and quality.

Complementing the exceptional blade, our Yoshihiro Hongasumi knives feature a traditional Japanese-style handcrafted Rosewood handle, elegantly affixed with an Ebony bolster. Each knife is accompanied by a protective wooden sheath known as a Saya, which safeguards the blade when not in use.

The Takobiki is a long slicing knife specifically designed for creating paper-thin slices of fish for sashimi. Its blunt, sharp tip is particularly useful for cutting through the long tentacles of octopus. Longer and thinner than a Yanagi knife, the Takobiki effortlessly slices through ingredients in long, uninterrupted strokes, preserving their integrity and freshness with every cut. This knife is an essential tool for chefs who value precision and quality in their culinary endeavors.
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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