HSU-SP-04_SS.jpg
Suisin Mizu Honyaki Sakimaru Takobiki
List Price: $6500.00
Price: $6,500.00
  6,500.00  
 
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Suisin Mizu Honyaki Sakimaru Takobiki
Item #: HSU-SP-04
Size: 14.0" (36cm)
Specifications

Style

Sakimaru Takobiki

Steel Type

Ao-niko
(Blue Steel #2)

Classification

Mizu-Honyaki

Saya Cover

Ebony Wood Cover with Dragon Design Included

Blade

Single Edge

Blade Length

14.0" (36cm)

Handle Material

Ebony Wood

*HRc

63

* Hardness Rockwell C scale

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.

Several Mizu Honyaki Sakimaru Takobiki knives were crafted before the forger, blade maker and the knife makers hand picked the best one. Mizu honyaki knives are traditionally made with a single piece of carbon steel then quenched in water during the forging process rapidly cools the blade, which hardens the steel and allows for an even sharper edge. Honyaki knives are as difficult to use as they are to craft, therefore both the craftsmen and user must be highly skilled to master this style of knives. The hard but delicate carbon steel blades are loved by professionals for their unparalleled sharpness. This knife is expertly forged using modern tempering methods with traditional techniques to create a level of quality that was unachievable by craftsmen in the past.

Each knife is presented in a wooden box and decorated with the highest quality ebony wood knife cover and handle. The handle is also adorned with pure silver and ivory, making it a beautiful piece to showcase or use for very special occasions.

The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoiding stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. The kensaki yanagi, sakimaru takobiki and maguro yanagi serve similar functions, but are more elegant styles. If space allows, longer blades will produce better results. Korin recommends the 30cm length for this style, because it has the most optimal weight and length for slicing through the fish without damaging the flesh.

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

•••••••••••••••••••••••••••••••••••••••••••••

Caution

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.

注意

  • 鋼は錆び易いため、使用後は必ず布等で拭いて下さい。
  • 酸性の物を切った際には、変色する場合がございます。

请注意

  • 纯钢刀不防锈。请保持刀身干净,干燥以防止生锈。
  • 酸性的食材会导致纯钢变色。

Precaución

  • 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.


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