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Yoshikazu Ikeda

Exotic: Yoshikazu Ikeda Honyaki Mt. Fuji Hamon Sakimaru Takohiki 300mm Hand Sharpened Kasumi Finish

$63,751.00 $84,243.00
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile Sakimaru Takohiki / Sashimi Knife
Bevel Type Single Bevel
Weight 232 g        8.18 oz
Edge Length 291 mm   .11.46 inch
Heel Height 32 mm     .1.26 inch
Width @ Spine 4.3 mm     0.17 inch
Width @ Mid 3.4 mm     0.13 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Honyaki
Hardness (HRC) 61 - 64
Surface Finish Mirror Polish
Handle Special Handle
Region Sakai
Best for
  • Enthusiasts
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This Yoshikazu Ikeda Honyaki Sakimaru Takohiki is a 300mm single-bevel sashimi knife forged from Blue 1 carbon steel, best fit for professionals requiring a traditional Kanto-style slicer with a rounded tip. The blade features honyaki construction with a Mt. Fuji hamon and kasumi finish, hand sharpened to a single bevel geometry. As president of the Sakai Traditional Craftsmen Association, Ikeda is one of few masters capable of forging high-carbon honyaki blades, and this piece represents his specialised craft in Sakai.

    The Sakimaru Takohiki profile provides a long, flat cutting edge with a gently rounded tip for safe plating and uninterrupted slicing through raw fish in a single pull. Blue 1 steel offers high edge retention and toughness, achieving a fine edge that responds well to sharpening. This reactive carbon steel requires immediate wiping and drying after use to prevent rust and allow patina development. Measuring 291mm at the edge with a 32mm heel height, the blade has a spine thickness of 4.3mm at the heel tapering to 0.9mm at the tip. Weighing 232g, this mirror-polished knife suits users experienced with single-bevel maintenance and reactive steel care.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Yoshikazu Ikeda

    Yoshikazu Ikeda, born in 1946, is a renowned Japanese kitchen knife craftsman and the top blacksmith in Sakai, a city famous for its traditional knife-making. He and his late brother, Tatsuo Ikeda, are especially famous for their expertise in crafting honyaki knives, which are considered the pinnacle of Japanese kitchen knives. With a career spanning decades, Ikeda has mastered the art of forging high-quality kitchen knives, blending traditional techniques with modern innovations. He is celebrated for his meticulous craftsmanship, producing blades known for their sharpness, durability, and exquisite finish. Ikeda's knives are highly sought after by professional chefs and culinary enthusiasts worldwide. His dedication to his craft has earned him a prestigious reputation, making him a pivotal figure in preserving and advancing Sakai's knife-making heritage.

    Master Ikeda is the main blacksmith for Yoshihiro (义弘) and Ninohi (子の日）.

    • Profile: Sakimaru Takohiki

      Sashimi Knife

      The Sakimaru Takohiki (先丸蛸引き) is a single-bevel sashimi knife — a takohiki (the straight, Kanto-style slicer) finished with a gently rounded "sakimaru" tip (先 saki = tip, 丸 maru = round) instead of the takohiki's square tip or the yanagiba's sharp point. Its long, flat single-bevel blade and concave back (urasuki) draw a clean, uninterrupted slice through raw fish in one smooth pull, and the rounded tip is elegant and safe for plating and finishing a cut. Most run 270–330mm. It does the same job as a yanagiba, but its distinctive rounded tip and Kanto heritage earn it a profile of its own.

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    • Steel: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

      << Slide for more

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    St Peters, NSW 2044
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    Braddon, ACT 2612
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