About Suisin Suminagashi
The flowing pattern in hand-forged layered steel can be mesmerizing but the advantages of Suminagashi (sometimes called Damascus Steel) extend well beyond its beauty. To create these exquisite sashimi knives, craftsmen join carbon steel with soft iron in the kasumi method, then pound and fold the steel eight times on each side. This is a lengthy process, taking as long as needed to make eight kasumi knives, but the end result is a stunning 16-layer blade with the strength of a hongasumi knife.
Suisin knives are crafted from the heart. From the initial design to the finished product, knives are repeatedly put to test in professional kitchens before they are released to the public. These knives are the unique by-product of a collaboration between the craftsmen and chefs. Suisin craftsmen are constantly challenging themselves to find new ways to ensure long edge retention and easy maintenance. Their goal is to provide chefs worldwide with the quality and careful craftsmanship that will allow them the precision and control to effortlessly create beautiful food.
Purpose of Sakimaru Takobiki
The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The rounded tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name.
Originated in Kanto (Tokyo) region.