Our handmade Yoshihiro Honyaki knives are handcrafted with abnormal skill, forged of the best quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Honyaki means true forged and represents the highest level in Japanese knives, requiring experienced master knife smiths, versed in the traditional art of sword making. A single piece of White Steel #2 with a hardness on the Rockwell scale of 65, is heated in hearths that reach temperatures in the thousands, quenched in cool water for hardness, and polished with a brilliant mirror finish creating knives of the highest caliber, blending aesthetics and performance. Our Yoshihiro Honyaki knives are complimented with a traditional Japanese style handcrafted premium Ebony wood Deal with of the best quality affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Sakimaru Takobiki is a long slicing knife that used to be designed to slice paper thin slices of fish for Sashimi and its round sharp tip is useful for cutting the long tentacles of the Sashimi. The wonderful thing about its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Takobiki is thinner than a Yanagi and is unique tool for preparing delicate ingredients. The Sakimaru Takobiki is also valued for the its effectiveness at cutting perfect sushi rolls and the way the rounded tip will also be angled along the cutting board for clean slices. Even if traditional Japanese carbon steel knives don’t seem to be stainless, with proper care they are able to provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape.
Grade: Honyaki Mirror-Finished (Kyomen Shiage) / Knife Type: Sakimaru Takobiki (Sushi Sashimi Chef) Knife
Blade Material : Shiroko (White Steel#2) High Carbon Steel
Blade: Single-Edged/ Blade Length: To be had in 10.5″(270mm), 11.8″ (300mm)
BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) /Deal with Material: Octagonal Ebony Deal with
Hardness Rockwell C scale: 65/ Saya Cover : Included