Kawamura Sakimaru Takohiki Shirogami #1 300mm (11.8")
Kawamura Sakimaru Takohiki Shirogami #1 300mm (11.8")
Kawamura Sakimaru Takohiki Shirogami #1 300mm (11.8")
Kawamura Sakimaru Takohiki Shirogami #1 300mm (11.8")

Sakai Kikumori

Kawamura Sakimaru Takohiki Shirogami #1 300mm (11.8")


Only 2 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

The Kawamura Sakimaru Takohiki Shirogami knife originates from one of the most famous knifemaking centers of the Land of the Rising Sun, where it was handcrafted by master blacksmiths of the Sakai Kikumori smithy and represents the pinnacle of Japanese knifemaking art. The long and single bevel blade is adorned by a stunning damascus pattern that merges over the kireha line to the junction between the hard core and the outer softer layers. The blade has a protective coating that prevents the formation of rust, which is why the knife has an iridescent glow in the light.

The Kawamura Sakimaru Takohiki has a narrow single bevel blade that is especially suitable for cutting thin slices of fish and meat and removing the skin from fish. Excellent for preparing sashimi and thin slices of meat (carpaccio). The blade of the knife curves sharply upwards just before the tip, and from this shape comes the name – sakimaru. The word refers to the tanto tip, which today is characteristic of takohiki knives, but in the past, this tip adorned the forerunner of modern Japanese knives - the majestic katana. The single-sided ground blade is suitable 🚨 for right-handed use only!

Takohiki is a narrower and thinner version of the classic yanagiba with an angular blade finish. It also has a straighter blade than the yanagiba. Although 'tako' means octopus in Japanese, this is not an octopus knife, but is used to prepare sushi and sashimi. In the past, the takohiki blade shape was very popular around Tokyo.


The construction of the blade is called ni-mai (meaning "two layers" in Japanese), which means that the blade consists of a hard cutting edge (hagane) and a softer outer layer (jigane). The hard core is made of Shirogami #1 steel (also called White Steel, which is one of the most valued high-carbon steels - we recommend regular oiling of the blade - see Knife maintenance). The jigane cladding consists of several layers of steel that form a beautiful damascus pattern in the shape of raindrops (see the article Blade Construction: Blade Finish).

→ Want to learn more about blade construction and lamination? Read our articles Blade Construction: Geometry and/or Blade Construction: Lamination.

The blade is fitted with an octagonal traditional Japanese handle, made out of magnolia wood and a buffalo horn ferrule. The combination was carefully chosen - the difference in colors is very subtle, resulting in an elegant look

Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1925. The chef's culture has been supported by the creation of traditional knives in Sakai, a town known as the home of kitchen cutlery in Japan. Kikumori smithy is considered one of the best knife makers in the region.

Blade shape: Yanagiba

Steel type: Shirogami #1

Blade construction: Ni-mai / Damascus

Hardness (HRC scale): 62-63

Overall length: 450mm (17.7")

Blade length: 295mm (11.6")

Blade height: 31mm (1.2")

Spine thickness: 3mm (0.11")

Weight: 175g (6.17 oz)

Handle length: 145mm (5.7")

Handle type / wood: Japanese / Magnolia

Kanji on the blade: "Sakai Kikumori"

Blacksmith: Sakai Kikumori

Location of the smithy: SAKAI / Osaka Prefecture / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.


Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

→ For in-depth information about patina, read our dedicated post on patina.


Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

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Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.

Customer Reviews

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