Kagemitsu Atsui Sakimaru/Takohiki (sashimi knife), Aogami, 270 mm
Osafune Kagemitsu 厚い Atsui Aogami Sakimaru Takohiki,
Double-sided sharpened and laminated (Sanmai) blade with a core of the very special Japanese Aogami #1 (Blue paper) steel. The blade is sturdy and beautifully long and manually sharpened.
The Sakimaru Takobiki is mainly used for cutting sashimi. The blade is long and slim with a very thin edge to ensure a clean, precise cut. In addition to cutting sashimi, they are also used to remove the skin from fish.
This knife is specially designed with a relatively large handle, making it very suitable for people with larger hands.
The steel is sensitive to oxidation and has limited wear resistance, making this steel very easy to sharpen yourself (unlike ZDP steel, for example)
- Blade length: 270 mm
- Total length: 425 mm
- Weight: 260-270 grams
- Blade thickness: 4 mm
- Steel type: core steel: Japanese Aogami steel (non-rust resistant) with 2 layers of iron (non-stainless) (Sanmai forged). This knife has a beautiful Kuroichi (black) finish.
- Hardness: 62-63 (Rockwell C)
- Handle: Traditional oval handle with black pakkawood bolster designed for both left and right-handed use. Handle is made of brown Shitan wood (Adenanthera pavonina also called "sandalwood"). This is an exotic hardwood provided with a phenolic resin for extreme water and temperature resistance.
Like all Japanese knives, the Kagemitsu knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
