Sashimi - Slicer
Type: This particular knife is referred to as a Takohiki because of its square end, it has a double beveled blade. These long skinny blades are designed for all sorts of fish work and general slicing of meats.
Long skinny blades are more difficult to hand forge and are often more expensive.
Made by: Ibuki in Japan / Blacksmith Tadayoshi Tokaji, Black Robin Handle made in Aotearoa.
Steel: Blue steel #2 carbon steel. Traditionally san mai forged in 3 layers.
Polished finish.
Hardness: 64 - 65 HRC
Size: Blade length 215 mm, blade depth 23 mm, handle length 135 mm
Handle: Body - Tawhai, ferrule - Horn / Stainless
Type: This particular knife is referred to as a Takohiki because of its square end, it has a double beveled blade. These long skinny blades are designed for all sorts of fish work and general slicing of meats.
Long skinny blades are more difficult to hand forge and are often more expensive.
Made by: Ibuki in Japan / Blacksmith Tadayoshi Tokaji, Black Robin Handle made in Aotearoa.
Steel: Blue steel #2 carbon steel. Traditionally san mai forged in 3 layers.
Polished finish.
Hardness: 64 - 65 HRC
Size: Blade length 215 mm, blade depth 23 mm, handle length 135 mm
Handle: Body - Tawhai, ferrule - Horn / Stainless
Type: This particular knife is referred to as a Takohiki because of its square end, it has a double beveled blade. These long skinny blades are designed for all sorts of fish work and general slicing of meats.
Long skinny blades are more difficult to hand forge and are often more expensive.
Made by: Ibuki in Japan / Blacksmith Tadayoshi Tokaji, Black Robin Handle made in Aotearoa.
Steel: Blue steel #2 carbon steel. Traditionally san mai forged in 3 layers.
Polished finish.
Hardness: 64 - 65 HRC
Size: Blade length 215 mm, blade depth 23 mm, handle length 135 mm
Handle: Body - Tawhai, ferrule - Horn / Stainless