Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its blunt sharp tip is useful for cutting the long tentacles of the octopus. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Takobiki is longer and thinner than a Yanagi and is unique tool for preparing delicate ingredients. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 11.8inch(300mm), 13inch(330mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
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