CHOYO Sakimaru Takohiki

The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife.
CHOYO knives feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel, a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. Three types of Yasugi Specialty Steel, YSS White #2, YSS Blue #1, and YSS Silver #3, are used to fashion CHOYO knives.

The sakimaru takohiki is a takohiki knife, often used in the Kanto region of Japan, with a sakimaru, or rounded point. Like the yanagi, this knife is used for slicing sashimi.

1. YSS White #2
   Combining hardness and durability, this steel provides an exceptionally sharp edge. It has a soft feel when being sharpened and is easy to care for.
2. YSS Blue #1
   Boasting a high degree of hardness, this steel maintains a smooth sharpness. It requires some experience to sharpen it well.
3. YSS Silver #3
   While resisting rust, this stainless steel carries a fine sharpness. A special whetstone for use with this steel is available for purchase.
4. Forging
   A skilled craftsman can expertly draw out the essential characteristics of the steel. CHOYO and KIKUZIKU knives have an overwhelming sharpness that is cultivated by the finest craftsmen through their entire production process, from forging to sharpening.
   *A different production process is used for YSS Silver #3.
   
5. Sharpening
   The work of fine craftsmen is also apparent in the ease of care of these knives. The blades of our knives are perfectly straight and slide smoothly and comfortably across the whetstone.
6. Design
   Our designs pursue ease of use, reflecting the voices of professional chefs even in the finest details. Their keen edges and highly functional designs make them perfect culinary companions.
   
   Japanese magnolia wood, both durable and pleasant to the touch, is used for the handle. The handle is finished in the shape of an octagon, making it easy to grip and familiar to the hand.
   The ago, or heel, has been widened, providing a soft buttress for the fingers.
   The mine, or spine of the blade, has been chamfered to make it easy to handle.