Suisin Saika Sakimaru Takobiki by Keijiro & Itsuo Doi
Item #: HSU-SAI2ST
Style: Round Tip Sashimi Slicer
* Hardness Rockwell C scale
(White steel #2)
Wooden Cover Included
(Bolsters are made from natural horn therefore colors may vary)
For Left-Handed Customer
- Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.
Did you know?
- Korin offers their customers a free maintenance service for all traditional Japanese knives!
- The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.
The Suisin Saika knives are made by both Keijiro Doi and his son, Itsuo Doi. The significance of this line is Mr. Doi's skills being passed onto his son and this is a collaboration of their teamwork. Mr. Keijiro Doi is gradually retiring from the knife making role and have his son, Itsuo, take over his position. The Saika line has proved both father and son's skills in craftsmanship.
The Cutting Edge - The sharpness on these knives exceeds the sharpness on other knives forged from the same material. This can be revealed when sharpening by the same person, with the same technique and with the same whetstone. The Shiro-niko used on these knives allow the user to make precision cuts on the food. Carbon steel is NOT stain-resistant. Left-handed knives must be specially ordered.
Edge Life - The techniques used in hammering, tempering, and forging of the knives increased the edge life on these knives.
Balance - Other than outer appearance, balance plays an important role in a knife. Part of the blade is inserted into the center of the handle which affects the balance of the knife. When you pick up the knife you will feel the weight on the handle with the blade is just right without having either part too heavy or too light.
Finish - Unlike the fancy mirror-finished, these hongasumi finished blades have a visible blade road with a cutting edge which maximize the standards of Japanese-style knives. The cutting edge is more important than outer appearance.
The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It’s thin body makes cutting thin slices of fish easier than the yanagi. The rounded tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name.
Originated in Kanto (Tokyo) region.
General knife care tips and warnings
- Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
- Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
- Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
- We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
- It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
- Please always use sharpening stones to sharpen traditional Japanese knives.
For more information different types of stones, please check our pages on
or sharpening tips
Korin will not accept returns on damaged knives, please be cautious when inspecting carbon knives with wet hands. In the event you receive a rusted knife, please call customer service within 48 hours of arrival, and we will be happy to assist you.
- Los cuchillos de carbón son propensos a oxidarse. A modo de evitar dicho comportamiento, se recomienda limpiar la superficie con un trapo limpio y seco después de cada uso.
- Cortar ingredientes ácidos puede generar la decoloración del cuchillo, pero ello no significa que la calidad de la cuchilla se vea afectada.