The Yoshikazu Tanaka honkasumi shirogami#2 sakimaru takohiki is a handcrafted sashimi knife for the Goh Umanosuke Yoshihiro brand, forged by Yoshikazu Tanaka and sharpened by Masaya Shimizu. This sakimaru takohiki features a core of Shirogami#2 (White#2) steel, known for its sharpness and ease of sharpening. It’s a specialized knife for slicing octopus ("tako" means octopus in Japanese), but it can also be used for general sushi and sashimi slicing. The 270mm length is perfect for home cooks but is also a great option for professional sushi chefs working with limited prep area.
❖ Mr. Yoshikazu Tanaka, a master blacksmith from Sakai, began crafting traditional knives in 1969. With over 55 years of experience, he is known for his adherence to time-honored forging techniques. Certified as a Sakai Master Craftsman in 1996, Mr. Tanaka's meticulous heat treatment process has earned his knives favor among culinary professionals and enthusiasts. His expertise is so renowned that he also forges knives for many other brands throughout Japan.
Overall length: 413mm Blade length (heel to tip): 264mm Blade height at the heel: 28.9mm Spine thickness at the handle: 3.2mm Spine thickness at the heel: 3.1mm Spine thickness midway: 2.8mm Spine thickness 1cm from the tip: 1.8mm Weight: 148g Edge/bevel: single bevel Handle: octagonal magnolia with blonde horn ferrule Hand orientation: right-handed Saya/ sheath: included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this 270mm Yoshikazu Tanaka honkasumi shirogami#2 sakimaru knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
