Sakai Takayuki / Kenji Togashi / Shirogami #1 Katsuo Iura Engraved Sakura Mirror 300mm Sakimaru Takohiki with Bubinga Triple-Ginmaki Handle

Sakai Takayuki / Kenji Togashi / Shirogami #1 Katsuo Iura Engraved Sakura Mirror 300mm Sakimaru Takohiki with Bubinga Triple-Ginmaki HandleThis Sakimaru Takohiki is a rare, hand crafted collectible. Expertly forged by the renowned blacksmith Kenji Togashi, the blade features a mirror polish and Sakura engravings by master sharpener Katsuo Iura. Its wider blade makes it an excellent choice for slicing sashimi and sushi, while the the triple ginmaki handle crafted from Bubinga wood offers exceptional longevity and is an uncommon sight. Spec: Origin (Made in): Sakai, Japan Brand: Sakai

This Sakimaru Takohiki is a rare, hand-crafted collectible. Expertly forged by the renowned blacksmith Kenji Togashi, the blade features a mirror polish and Sakura engravings by master sharpener Katsuo Iura. Its wider blade makes it an excellent choice for slicing sashimi and sushi, while the the triple-ginmaki handle crafted from Bubinga wood offers exceptional longevity and is an uncommon sight.

Spec:

• Origin (Made in): Sakai, Japan
• Brand: Sakai Takayuki
• Craftsman: Mr. Kenji Togashi
• Sharpener: Mr. Hirotsugu Tosa
• Engraver: Mr. Katsuo Iura
• Knife Type: Sakimaru Takohiki
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Right-handed)
• Hagane (Core Steel): Shirogami #1 (White #1)
• Jigane (Cladding): Carbon Steel
  
• Hardness: 63-64 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: 
  • Kyomen (Mirror)
    
  • Kasumi Polish
• Blade Length: 300mm (11.8")
• Blade Height (at heel): 34mm
• Spine Thickness
• Above heel: 4.3mm
• Middle: 3.7mm
• Handle
• Premium Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Bubinga
• Kuchiwa / Tsukajiri: White Buffalo Horn
• Ginmaki: Nickel Silver (x3) 
• Length: 148mm
• Overall Length: 458mm
• Weight: 274g (9.67oz)
• Engraved Mark (Front): Special Sakura(Cherry Blossom) Pattern ; In Japanese Kanji "Sakai Takayuki Sakura" (堺孝行 桜)
• Engraved Mark (Back): In Japanese Kanji "Sakai Takayuki Shirogami #1" (堺孝行 白一鋼)

About Kenji Togashi 富樫 憲治

Master Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.

About Hirotsugu Tosa 土佐 廣次

Born in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.

Care:

Shirogami #1 (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.