The Forge To Table 10" Sakimaru Takobiki knife is a specialized Japanese blade designed for precision slicing. Blending elements of the Magurokiri, Yanagiba and Takohiki knives, it features a distinctive Katana-like tip. Crafted for optimal balance and sharpness, this knife effortlessly cuts through delicate fish filets, for translucent sashimi slices. We've further modified this elegant knife with a double bevel while maintaining the long distal taper, for an even wider breadth of versatility and performance. A tool prized by sushi chefs for its efficiency and elegance, the Sakimaru Takobiki is a testament to craftsmanship and will be the prized addition to your kitchen.
The Magurokiri knife, or tuna knife, is a relatively recent addition to the Japanese knife arsenal. Its development is closely tied to the booming Japanese fishing industry, particularly tuna fishing, which experienced significant growth in the 20th century.
*Final Knife will vary slightly from photos
Key Features:
Premium AUS10 Steel
The blade is constructed with 13CR San Mai Japanese Aichi AUS10 High Carbon Stainless Steel, ensuring exceptional sharpness, durability, and ease of sharpening. AUS 10 has increased carbon content, with added Vanadium and Molybdenum to improve hardness and wear resistance, and highly controlled annealing.
Octagonal ‘Wa’ Handle
Experience the perfect balance along the entire length of the knife. The octagonal Rosewood handle provides a supreme grip, catering to both large and small hands, left-handed or right-handed users.
Sustainable Design
Our commitment to sustainability is evident in the Ox horn ferrule, locally sourced from independent farmers. The high-strength polymer binding ensures longevity without compromising on performance.
Care Instructions for Your Forge To Table Knife
Ensure the lasting performance and longevity of your Japanese-style knife by implementing proper care practices. Regular cleaning, drying, and storage in a safe environment will help maintain its sharpness and integrity over time. To delve deeper into the intricacies of caring for your knife, click here to explore comprehensive care instructions tailored specifically for Japanese-style knives.
10” Sakimaru Takobiki (Katana Slicer)
Why Choose A Sakimaru Takobiki
Beyond the preparation of large fish like Tuna, this slicer offers power and control in tasks from carving to butchering, protien slicing to vegetable prep.
Choosing the right Bevel
- Left Bevel: The edge is ground on the left side of the blade, making it ideal for right-handed users who push the knife forward.
- Right Bevel: The edge is ground on the right side, suitable for left-handed users or those who pull the knife backward.
- Double Bevel: The edge is ground on both sides of the blade, creating a symmetrical profile. This is a versatile option that works well for both pushing and pulling cuts. We reccomend this for most users, making this knife an optimal utility knife.
The choice of bevel often depends on personal preference and the specific tasks you intend to perform with the knife.
