{"product_id":"kawamura-sakimaru-takohiki-shirogami-1-300mm","title":"Kawamura Sakimaru Takohiki Shirogami #1 Damascus 300mm (11.8\")","description":"\u003cp\u003eThe\u003cstrong\u003e Kawamura Sakimaru Takohiki Shirogami\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe 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 🚨\u003cstrong\u003e for right-handed use only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTakohiki\u003c\/span\u003e\u003c\/a\u003e 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.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe construction of the blade is called \u003cem\u003eni-mai\u003c\/em\u003e (meaning \"two layers\" in Japanese), which means that the blade consists of a hard cutting edge (\u003cem\u003ehagane\u003c\/em\u003e) and a softer outer layer (\u003cem\u003ejigane\u003c\/em\u003e). The hard core is made of \u003cstrong\u003eShirogami #1 steel\u003c\/strong\u003e (also called White Steel, which is one of the most valued high-carbon steels - we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\" target=\"_blank\"\u003eregular oiling\u003c\/a\u003e of the blade - see \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives#patina\" target=\"_blank\"\u003eKnife maintenance\u003c\/a\u003e). The \u003cem\u003ejigane\u003c\/em\u003e cladding consists of several layers of steel that form a beautiful damascus pattern in the shape of raindrops (see the article \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" target=\"_blank\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e).\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe 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\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":47167433933146,"sku":"450125221255","price":900.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KawamuraSakimaruWhiteD.Takohiki300_450125221255_1.jpg?v=1754561804","url":"https:\/\/sharpedgeshop.com\/products\/kawamura-sakimaru-takohiki-shirogami-1-300mm","provider":"SharpEdge","version":"1.0","type":"link"}