Yoshihiro Mizu Honyaki White Steel #1 Two Sided Mirror-Finished Mt. Fuji Namiukashi Sakimaru Takobiki Premium Ebony Handle - IKEDA Limited Edition (with Magnolia Saya)
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High-Carbon Care
This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.
- 65 HRC
- No
- Free Magnolia Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.
Saya Cover
This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications
Blade
- Knife Type
- Sakimaru Takobiki (Sashimi Knife)
- Primary Use
- Sashimi / Raw fish slicing
- Blade Metal
- White Steel #1
- Grade
- Honyaki Mt. Fuji and waves Namiukashi Hamon
- Construction
- Mono-Steel
- Blade Hardness
- 65 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Mirror
- Stain Resistant
- No
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
This 11.8" (300mm) Sakimaru Takobiki is a Mizu Honyaki blade by Master Ikeda of Sakai, forged from a single piece of White Steel #1 to 65 HRC and mirror-finished on both sides to show a Mt. Fuji and waves hamon. The rounded sakimaru tip is the Tokyo sashimi style. It has a premium octagonal ebony handle with a water buffalo horn bolster and comes with a magnolia saya.
Our handmade Yoshihiro Honyaki knives showcase extraordinary skill, forged from the finest steel using traditional methods refined over centuries of Japanese sword making. Each knife is meticulously crafted by master artisans, many with over 50 years of experience, ensuring unparalleled expertise. Honyaki translates to "true forged," symbolizing the pinnacle of Japanese knife craftsmanship. A single piece of White Steel #1 is heated in hearths reaching extreme temperatures before being quenched in water, achieving an impressive hardness of 65 on the Rockwell scale. This demanding process produces knives that balance exceptional performance with visual beauty.
Each Yoshihiro Honyaki knife is finished with a handcrafted premium ebony wood handle, accented by a natural water buffalo horn bolster. A protective wooden sheath, known as a Saya, is included to safeguard the blade and maintain its elegance when not in use.
The Sakimaru Takobiki is a traditional long slicing knife designed for precision cuts of sashimi and delicate fish preparation. Its extended, slender blade allows for clean, uninterrupted strokes that preserve texture and freshness. The distinctive sakimaru tip offers enhanced control and refinement, making it especially favored by professional sushi chefs. This knife excels in environments where accuracy and presentation matter most, combining classical form with exceptional cutting performance.
Knife can oxidize without proper care. Recommended for professional use only.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.