Yoshihiro Honyaki White Steel Sakimaru Takobiki Mirror Finished Sushi Sashimi Slicing Japanese Chef 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 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
- White Steel #2
- Grade
- Honyaki
- Construction
- Mono-Steel
- Blade Hardness
- 65 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
Honyaki translates to "true forged" and represents the pinnacle of the traditional Japanese sword-making art. Our master craftsmen use the same time-honored techniques passed down through generations to forge knives of exceptional quality. These knives are created from a single piece of high-carbon steel, requiring extraordinary skill to endure the intense temperatures in the furnace, which can reach thousands of degrees.
Our handmade Yoshihiro Honyaki knives are meticulously crafted by master artisans, some with over 50 years of experience, who use traditional Japanese methods to forge knives of unmatched caliber. Honyaki knives are the epitome of craftsmanship in the world of Japanese knives, demanding a deep understanding of ancient sword-making traditions. A single piece of White Steel #2 with a hardness of 65 HRC is heated in high-temperature hearths, quenched in cool water for hardness, and polished to a brilliant mirror finish. The result is a knife that combines both exceptional performance and aesthetic beauty.
Our Yoshihiro Honyaki knives are complemented with a traditional Japanese style handcrafted premium Ebony wood handle, affixed with a Water Buffalo horn bolster for added durability and elegance. A protective wooden sheath, known as a Saya, is included to safeguard the blade when not in use and enhance the knife's visual appeal.
The Sakimaru Takobiki is a long slicing knife specifically designed for slicing paper-thin pieces of fish for sashimi. Its rounded sharp tip is ideal for cutting the long, delicate tentacles of octopus (Sashimi), while its thin, elegant blade glides through ingredients in long, uninterrupted strokes, preserving their integrity and freshness. Thinner than a Yanagi knife, the Takobiki is an indispensable tool for preparing delicate ingredients. Additionally, the Takobiki Sakimaru is favored for its precision when cutting sushi rolls, with its rounded tip allowing for clean and controlled slices when angled along the cutting board.
Even the simplest tasks are elevated with this handcrafted knife, as it blends beauty and functionality, making it a valuable asset to any professional 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.