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  • Suisin Mizu Honyaki Sakimaru Takobiki

Suisin Mizu Honyaki Sakimaru Takobiki

Was: $6,500.00
Now: $5,525.00 15% Off
20% off knives, use promo code "KSALE20" during check out
SKU: HSU-SP-04
Size: 14" (360 mm)
Note: Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

In Stock

Available: 1

Features

Style:Sakimaru Takobiki

Steel Type:Carbon Steel

Steel Material:Blue Steel #2

Classification:Mizu-Honyaki

Saya Cover:Ebony Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Ebony Wood

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

HRC:63

Several Mizu Honyaki Sakimaru Takobiki knives were crafted before the forger, blade maker and the knife makers hand picked the best one. Mizu honyaki knives are traditionally made with a single piece of carbon steel then quenched in water during the forging process rapidly cools the blade, which hardens the steel and allows for an even sharper edge. Honyaki knives are as difficult to use as they are to craft, therefore both the craftsmen and user must be highly skilled to master this style of knives. The hard but delicate carbon steel blades are loved by professionals for their unparalleled sharpness. This knife is expertly forged using modern tempering methods with traditional techniques to create a level of quality that was unachievable by craftsmen in the past.

Each knife is presented in a wooden box and decorated with the highest quality ebony wood knife cover and handle. The handle is also adorned with pure silver, making it a beautiful piece to showcase or use for very special occasions.

The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoiding stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. The kensaki yanagi, sakimaru takobiki and maguro yanagi serve similar functions, but are more elegant styles. If space allows, longer blades will produce better results. Korin recommends the 30cm length for this style, because it has the most optimal weight and length for slicing through the fish without damaging the flesh.

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.