Yoshihiro Masashi Hongasumi White Steel Curved Sakimaru Takobiki Sushi Sashimi Japanese 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.
- 62-63 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
- Hongasumi
- Construction
- Clad (San Mai)
- Blade Hardness
- 62-63 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Plain
- Stain Resistant
- No
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
Our handmade Yoshihiro Hongasumi knives are masterfully crafted by skilled artisans, offering exceptional quality that is indispensable for both craftsmanship and performance. Made from White Steel #2 with a Rockwell hardness of 62 to 63, these knives are forged with iron to create striking mist patterns. Special attention is given to the refined forging and polishing, ensuring the highest level of detail.
Each Yoshihiro Hongasumi knife is complemented by a traditional Japanese handcrafted ebony handle with a water buffalo horn bolster. A protective wooden saya sheath, included with the knife, is brush-coated with non-toxic lacquer to resist odors, stains, and chips.
The Takobiki, a long slicing knife, is designed for cutting paper-thin slices of fish for sashimi. Its blunt tip is especially useful for slicing the long tentacles of octopus. Longer and thinner than a Yanagi, the Takobiki excels in making long, uninterrupted strokes that preserve the integrity and freshness of ingredients.
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.