Sakai Takayuki Sakimaru Takohiki, Shirogami #1
Cherry blossom engraving by Michiko Kubota of @michiko_knifeworks
The smiths behind this beautiful artwork of a knife are Kenji Togashi and his eldest son Noriyuki.
They are absolute giants in the industry and are extremely versatile, working with all of the Hitachi carbon steels and making a huge range of knives from little eel knives to five foot long tuna knives.
Their speciality is white steel. Especially white 2 and white 1, which take a lot of research and experience to master.
The knife was ground by Master Tosa, one of the OG sharpeners of high end knives in Sakai. Tosa-san is well into his 70's.
White 1 steel (shirogami 1) contains about 1.3 percent carbon and almost no alloying elements. This makes it a very fine grained steel with high hardness, matching that of blue 2 with its tungsten. It is normally used for sashimi knives, since that is where chefs prioritise sharpness over toughness. For Deba, you would go for white 2 or white 3, which are a little softer, tougher, and easier to sharpen.
Handmade from start to finish in Sakai, Osaka.
Comes with Black Urushi lacquer Magnolia saya and Sakai Takayuki Original Brocade bag.
| Style |
Sakimaru Takohiki |
| Steel |
Shirogami #1 |
| Finish |
Mirror polish |
| Handle |
Octagonal Ebony |
| Ferrule |
Buffalo Horn |
| Weight |
247g |
| Blade Length |
300mm |
| Blade Thickness |
Base 4.5mm | Mid 3.5mm | Tip 0.8mm |
| HRC (hardness) |
60-61 |
=== IMPORTANT Notes Before Purchase ===
1.Import duties, taxes (VAT, GST, etc.) and handling charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.
2. Please check with your country's customs office to determine any additional costs prior to purchasing.
We cannot accept any return or cancellation due to any duties left unpaid in your country.
3. This is a handmade product. Each knife is unique and some may carry slight marks or blemishes. These are not defects. If a defect is detected at any stage during the making process, the knife would be discarded and would not be allowed to leave the workshop to be sold.
4. Definition of Blade Length: the Length from top edge of the blade (tip) to Root of the steel [NOT top edge of the blade (tip) to the end (Ago)]. All measurements are taken from the spine.
5. This knife is made of Carbon Steel, not Stainless Steel. Please be sure to keep the blade DRY after use and oil it periodically or it may develop rust.
