Miki Takohiki Shirogami 300mm (11.8")_1
Miki Takohiki Shirogami 300mm (11.8")_2
Miki Takohiki Shirogami 300mm (11.8")_1
Miki Takohiki Shirogami 300mm (11.8")_2

Miki Hamono

Miki Takohiki Shirogami 300mm (11.8")


Only 0 left in stock

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

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

Miki Takohiki Shirogami in 300mm (11.8") blade length is a¬†traditional Japanese knife originally used for cutting thin slices of raw fish - yes, sushi! ūüėÉ Its fine sharpness ensures very little cellular damage in the cut surface, which is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish. Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade.¬†The single bevel blade is suitable¬†ūüö® for right-handed users only!

Takohiki or tako-yanagiba is a narrower and thinner version of the classic yanagiba with a rectangular tip. It also has a flatter profile than the curvier yanagiba. Although tako translates to octopus in Japanese, it is not an octopus knife, but is used to make sushi and sashimi. In the past, the takohiki shape was popular in the Tokyo area because the blade did not have a pointy tip, so it was more difficult to use it as a weapon.

Miki Hamono uses the purest carbon steel available, produced by the Japanese steelmaker Hitachi. Shirogami steel #2 or ‚Äúwhite steel 2‚ÄĚ with a hardness of around 62-63 HRC, which is then forged welded with a second layer of softer steel. A two-layered blade construction, also known as¬†ni-mai.

White steel can produce the highest level of sharpness and cutting ability from all Japanese steels, but it comes at a price. Very high maintenance is needed, rust resistance is very low so it will develop patina very fast, the blade has to be wiped dry after every use and oiled regularly to prevent rusting.

When you ask Japanese blacksmiths or sushi chefs why they all like white steel so much, you always get the identical answer: ‚ÄúBecause it has a GREAT EDGE!‚ÄĚ

¬ĽGreat edge¬ę in Japanese¬†terminology¬†translates as:

  • very high hardness and toughness (not being overly brittle)
  • very fine and homogeneous martensite steel structure (steel structure after heat treatment) which will after polishing produce a very fine/smooth edge
  • very easy to resharpen.

The blade is polished and hand engraved with the blacksmith’s signature. The transfer between jigane and hagane has a nice kasumi finish created by whetstones. The out-of-the-box sharpness is 7/10 because Japanese chefs like to put the final edge by themselves. If you prefer, we can sharpen it for you free of charge, just let us know when placing the order (leave a note in the cart).

Handle is a simple traditional round Wa handle, made from magnolia wood. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is the preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market. The ferrule is made from water buffalo horn.

Due to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Yanagiba. 

About Miki Hamono:
Miki Hamono is a small-scale blacksmith from the Miki area in Japan. Miki is a very famous blacksmithing area located in Hyogo prefecture in the center of Japan. They use an old Japanese forging technique that originated from making samurai swords (katanas). Miki Hamono is mostly known¬†among Japanese sushi chefs for forging traditional single bevel shirogami (white) steel knives. Their knives are the perfect example of the Japanese traditional¬†knives where every part of the knife is made the ¬Ľright way¬ę, like in the old days, but separates them from other similar blacksmiths by a very good price performance.

    Blade shape: Takohiki

    Steel type: Shirogami #2

    Blade construction: Ni-mai / Kasumi & Migaki

    Hardness (HRC scale): 62-63

    Overall length: 450mm (17.7")

    Blade length: 300mm (11.8")

    Blade height: 25mm (1.0")

    Spine thickness: 3.0mm (0.12")

    Weight: 115g (4.1 oz)

    Handle length: 145mm (5.7")

    Handle type / wood: Japanese / Magnolia, Water Buffalo Horn

    Kanji on the blade: /

    Blacksmith: Miki Hamono

    Location of the smithy: Miki / Hyogo Prefecture / Japan

    ‚ėĚÔłŹ 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:

    ‚úĒ Wipe it regularly with a clean and dry cloth (you can also do this during use).
    ‚úĒ After use, rinse it with lukewarm water and wipe it dry.
    ‚úĒ Coat it regularly with¬†knife maintenance oil¬†or plain refined sunflower oil.
    ‚úĒ 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:

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

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

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

    ūü§ô Contact us if you need some help. We reply within 1 business day.

    - ‚ā¨10
    - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
    - FREE¬†- all orders over ‚ā¨300 (DHL Express).

    - United Kingdom
    - shipping to UK costs¬†‚ā¨15.¬†All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over¬†‚ā¨300.
    - Russia (currently not available) - shipping to Russia costs¬†‚ā¨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.

    ‚Üí 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:

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

    Express Worldwide shipping

    10‚ā¨ flat rate with DHL Express.
    Free on orders over 300‚ā¨.

    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.

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