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Mazaki White 2 Damascus Sakimaru Takohiki 330mm

$2,353.00 USD

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Blade Type

The Takohiki knife is a specialized Japanese knife, traditionally crafted for slicing octopus and other seafood. It is a regional variation of the sashimi knife, originating from the Kansai area of Japan. The Takohiki features a long, rectangular blade with a straight edge and a blunt tip, designed for achieving clean, precise cuts of fish or delicate ingredients. Its shape allows chefs to make long, uninterrupted pulls through the food, reducing friction and maintaining the integrity of each slice. This knife is ideal for preparing sashimi with exceptional control and precision, embodying Japanese culinary artistry.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Naoki Mazaki

Nigara Hamono are truly some of the most experienced knifemakers in Japan. Now on their 8th generation of blacksmiths, they are masters at stainless damascus forging and heat treatment. The Anmon Damascus we have available have a matte finish and are polished underneath, resulting in a brilliant visual contrast.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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