Saki-maru takohiki knife 33cm
Steel: Blue1 (Aogami 1)
Handle: magnolia wood
This knife can be ordered in another steel (white2, blue1, ginsan and VG10 stainless steel) and/or another size. Ask us for a quote!
the takohiki is a version of sashimi knife narrower than the yanagi-ba and which ends in a square point, it originates from eastern Japan (Edo) and is less used than the yanagi-ba nowadays. Thesaki-maru takohikiis the rounded tip version.
Be careful not to cut hard foods or foods that could possibly contain hard parts. The single-edged blade has a very sharp edge, its steel is very hard, so it is sensitive to shocks.
An exceptional cutting edge.
The blade of this knife iscarbon steel forged (type Aogami1 or Blue1 steel), it is a pure steel, with a high carbon content (1.25-1.35%). Its hardness exceeds 60HRC (between 61 and 64) ithe therefore an ability to hold a very sharp and durable thread.
The wooden handle of magnolia, soft and light, it is the traditional wood for kitchen knife handles. He is naturally antiseptic and water resistant.
The bolster at the top of the handle is in buffalo horn. Black in most cases, it can be ocher, marbled or all white more rarely.
This knife was forged, sharpened and assembled in the tradition of clean Japanese cutlery in Sakaï (Osaka prefecture), the cradle of Japanese knives.
We work in close collaboration with the craftsmen and distributors of our products, do not hesitate to contact us if you have any questions!
Sakimaru Takohiki knife 33cm steel Blue1
Care advice
The blade is made of carbon steel, more sensitive to oxidants such as water or acids. It must be cleaned as soon as possible after use, or simply wiped with a cloth if it cannot be washed immediately.
If an oxidation stain appears on the surface, remove it as soon as possible. It remains superficial at first and can be removed with a sponge.
The blade will naturally darken over time and form a protective patina.
From time to time, a complete cleaning can be done during a sharpening for example.
The handle does not require any special treatment.
Wash the knife (blade and handle) by hand with dishwashing liquid and an ordinary sponge, then dry with a towel.
Never dry with hot air. Do not machine wash.
Keep the knife in a dry place.
Avoid hard foods. For hard vegetables (such as pumpkin), or foods that may contain bones or bones, keep a specific knife at home, thicker or at the end of its life, a knife that is not afraid of being a little chipped. Reserve your good knives for safe cuts.
Sharpening or honing:
No knife is forever, they all need to be sharpened at some point. And it is up to each user to determine when it no longer cuts enough and therefore needs to be sharpened. Do not wait too long once it cuts less well, the more it will be worn the longer it will take to restore. Avoid the use of the rifle, prefer sharpening on stone.
To learn or improve stone sharpening, we offer workshops this way!
For any other information, write to us in the contact box.
