Suisin Blue #2 Suminagashi Sakimaru Takobiki

$1,563.00
20% off knives, use promo code "KSALE20" during check out
SKU: HSU-ASST-330
Size: 13" (330 mm)
Note: Lead Time: 2 Months | Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

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Features

Style:Sakimaru Takobiki

Steel Type: Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:

Classification:

Saya Cover:Lacqured Wooden Cover Included

Knife Bevel:70/30

Handle Material:Ebony Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:62

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. 
About Suisin 
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.

CAUTION: Moisture Causes Rusting and Discoloration



CAUTION: Moisture Causes Rusting and Discoloration


General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on different types of sharpening stones or sharpening tips.