Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife (10.5'' (270mm))

Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife (10.5'' (270mm))

Name: Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife (10.5'' (270mm))
Brand: Yoshihiro
SKU: 31102
Price: 274.99 USD
Rating: 9.7 (8 reviews)

$ 274.99

Score By Feature

Based on 8 ratings

Easy to hold

9.90

For gaming

9.50

Ergonomic

9.80

Value for money

9.92

OveReview Final Score

How Our Score Is Calculated

Product Description

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Our master artisans handcraft our Yoshihiro Hongasumi knives with extraordinary skill to produce high-quality knives that are unrivaled in their craftsmanship and performance. White Steel 2, which has a hardness of 62 to 63 on the Rockwell scale, is forged with iron to create beautiful mist patterns, with a focus on fine forging and polishing.

The Takobiki is a long slicing knife with a blunt sharp tip that can be used to cut the long tentacles of an octopus. It was designed to slice paper-thin slices of fish for sashimi. The Takobiki is narrower and thinner than the Yanagi, making it both lighter and more delicate to use. In comparison to the Yanagi, the Takobiki has a flatter blade profile and can slice through an ingredient in long, uninterrupted strokes, preserving its freshness and integrity.

Our Takobiki has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. It is handcrafted in Japan using traditional techniques. The Urasuki and Shinogi work together to allow the blade to cut food with minimal damage to the surface and cells, preserving the texture and taste. The Uraoshi is a thin, flat rim that surrounds the Urasuki and strengthens the blade's otherwise vulnerable edges.

Not mass-produced, but proudly made in Japan. A traditional Japanese Wa-style handcrafted D-Shaped Handle complements this knife, which is lightweight and ergonomically welds to the hand for seamless use. The knife comes with a Saya, a protective wooden sheath that protects it and enhances its appearance when not in use. Yoshihiro knives are all handcrafted by master artisans, making each one a one-of-a-kind work of art.

A sharp edge is prized in traditional Japanese knife making, which necessitates care and attention. Only use water whetstones when sharpening and honing your knives. Only hand wash and dry, and do so right away if you're working with acidic ingredients. Bones, nutshells, and frozen foods are not suitable for use. If carbon steel is not properly maintained, it can oxidize. To avoid oxidation, keep it dry and oil it on a regular basis.

Questions & Answers

Is there a left-handed version of this?

Hello, a left-handed person.br>br> A custom-made version of the right-handed version would be required. br>br>Contact us at [email protected] for custom order inquiries.br>br>Yoshihiro Cutlery

Selected User Reviews For Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife (10.5'' (270mm))

This is an incredible blade

5/5

A fantastic blade that is razor sharp right out of the box. Just keep in mind that you'll need to oil it from time to time to keep it from staining. Weight and balance are both good. Also, thank you for the helpful advice.