Tanaka Sakimaru-Takohiki VG-10 Damascus 300mm (11.8")
Best To Use
(click on icons for more knives)
The young Shigeki Tanaka belongs to the fourth generation of blacksmiths from the town of Miki in Japan. The fruit of experience being passed from one generation to the next in his family is also the extraordinary Sakimaru-Takohiki VG-10 Damascus. It is a culmination of handicraft and unparalleled mastery!
→ Takohiki, a variation of traditional Japanese Yanagiba knife. The knife is chisel ground (single bevel) and is suitable only for right-handed users.
The knife was designed for preparing sashimi and also performs excellently when cutting fish or meat. The traditional octagonal magnolia wood handle is protected with buffalo horn ring. The blade is engraved with the name and place of the smithy by hand in kanji.
The classic curve of the blade resembles that of katana and together with the choice of material this knife is a stunning combination of beauty and functionality. The knife is intended for professional chefs, while its unique looks also make it a collector’s item.
|Blade shape:||Yanagiba (Takohiki)|
|Hardness (HRC scale):||61-62|
|Blade length:||300mm (11.8")|
|Overall length:||445mm (17.5")|
|Spine thickness:||3.00mm (0.1")|
|Weight:||210g (7.4 oz)|
|Handle type / wood||
Japanese / Ebony
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.