Sakai Takayuki / Kenji Togashi / Shirogami #1 Katsuo Iura Engraved Sakura Mirror 300mm Sakimaru Takohiki with Bubinga Handle and Saya

Sakai Takayuki / Kenji Togashi / Shirogami #1 Katsuo Iura Engraved Sakura Mirror 300mm Sakimaru Takohiki with Bubinga Handle and SayaThis elegant Sakimaru Takohiki is hand forged by the renowned Sakai blacksmith Kenji Togashi, and sharpened by master sharpener Hirotsugu Tosa. Featured on the mirror polish is the sakura engravings created by master engraver Katsuo Iura. Inspired by traditional Japanese katanas, the sakimaru takohiki has a wider blade than most other sushi sashimi knives. This sakimaru takohiki comes with white buffalo horn Bubinga handle and a Sakai Takayuki custom

This elegant Sakimaru Takohiki is hand-forged by the renowned Sakai blacksmith Kenji Togashi, and sharpened by master sharpener Hirotsugu Tosa. Featured on the mirror polish is the sakura engravings created by master engraver Katsuo Iura. Inspired by traditional Japanese katanas, the sakimaru takohiki has a wider blade than most other sushi/sashimi knives. This sakimaru takohiki comes with white buffalo horn Bubinga handle and a Sakai Takayuki custom fitted Bubinga saya.

Spec:

• Origin (Made in): Sakai, Japan
• Brand: Sakai Takayuki
• Craftsman: Mr. Kenji Togashi
• Sharpener: Mr. Hirotsugu Tosa
• Engraver: Mr. Katsuo Iura
• Knife Type: Sakimaru Takohiki
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): Shirogami #1 (White #1)
• Jigane (Cladding): Carbon Steel
  
• Hardness: 63-64 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: 
  • Kyomen (Mirror)
    
  • Kasumi Polish
• Blade Length: 300mm (11.8")
• Blade Height (at heel): 34mm
• Spine Thickness
• Above heel: 4.2mm
• Middle: 3.5mm
• Handle
• Premium Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Bubinga
• Kuchiwa / Tsukajiri: Blond Buffalo Horn
• Divider: Thin Red Ring (x2) 
• Length: 146mm
• Overall Length: 451mm
• Weight: 246g (8.68oz)
• Engraved Mark (Front): Special Sakura(Cherry Blossom) Pattern ; In Japanese Kanji "Sakai Takayuki Sakura" (堺孝行 桜)
• Engraved Mark (Back): In Japanese Kanji "Sakai Takayuki Shirogami #1" (堺孝行 白一鋼)
• Includes Custom fitted Bubinga Saya made by Sakai Takayuki

About Kenji Togashi 富樫 憲治

Master Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.

About Hirotsugu Tosa 土佐 廣次

Born in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.

Care:

Shirogami #1 (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.