Exotic: Yoshikazu Ikeda Honyaki Mt. Fuji Hamon Sakimaru Takohiki 300mm Hand Sharpened Kasumi Finish

Exotic: Yoshikazu Ikeda Honyaki Mt. Fuji Hamon Sakimaru Takohiki 300mm Hand Sharpened Kasumi FinishThis Yoshikazu Ikeda Honyaki Sakimaru Takohiki is a 300mm single bevel sashimi knife forged from Blue 1 carbon steel, best fit for professionals requiring a traditional Kanto style slicer with a rounded tip. The blade features honyaki construction with a Mt. Fuji hamon and kasumi finish, hand sharpened to a single bevel geometry. As president of the Sakai Traditional Craftsmen Association, Ikeda is one of few masters capable of forging high carbon

this 240mm gyuto features a nashiji surface finish and measures 242mm in edge length with a heel height of 48mm

this knife represents a collaborative manufacturing approach delivering consistent quality within the 33 Layers VG10 Damascus Tsuchime line

best fit for professional chefs and enthusiasts seeking a nimble stainless blade with artistic mirror damascus cladding

Weighing 207g with a 50mm heel height

the reactive blade requires immediate drying and light oiling after use to prevent oxidation

which is perfect for those who want to get into the single bevels

Blade length: 150 mm

The Sakai Takayuki VG10 Sujihiki 240mm is a stainless steel slicing knife best fit for first-timers and students seeking a dedicated protein slicer

The western pakka wood handle includes a welded bolster and weighs 198g total

While we have been offering custom K&S hardwood Sayas for a long time already

This gives the stone the fastest sharpening capability among our waterstones

please make sure the fire is fully extinglished after use