Sakai Kikumori "Kikuzuki Kuro" Sakimaru Takohiki 270mm

The Sakimaru knife is a specialized Japanese knife, often regarded as a variation of the traditional sashimi knife. It features a long, slender, and gracefully curved blade, designed for making precise, thin cuts of fish, particularly for sashimi. The Sakimaru's elongated shape allows for drawing long, uninterrupted slices, embodying the art of Japanese culinary techniques.

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 can steel can be extremely rewarding to use.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.