Sujihiki 300 mm, SAKAI TAKAYUKI Itsuo Doi Homura Kogetsu Sakimaru Sujihiki
For those who slice sashimi and want a tip that can take more.
Carbon steel: dry it right after use.
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Description
Sakai Takayuki Homura Guren Yanagiba Hien 300 mm is a Japanese knife forged by the master smith Itsuo Doi. The blade is made of Aogami #2 steel, laminated with soft iron, and has a kurouchi finish with a hammered texture. This knife combines traditional craft with modern design, which gives both function and a bold look.
Sakai Takayuki · Sakai, Osaka
Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.
All knives from Sakai TakayukiSpecifications
- Knife type
- Sakimaru
- Region
- Sakai, Osaka
- Blade length
- 300 mm
- Handle
- Keyaki / Zelkova with buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- ST-2259
- Weight
- 195 g
About the knife type: Sakimaru
A sakimaru is a traditional Japanese knife with a straight spine and a tip that resembles a katana. It is a variant of the yanagiba and takohiki, used mainly to slice raw fish for sushi and sashimi. The long, narrow shape lets you slice through fish in one smooth movement, giving precise, clean cuts.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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