Exotic: Yoshikazu Ikeda White #1 Mizu-Honyaki Sakimaru Takohiki 330mm Fujisan Hamon

Name: Exotic: Yoshikazu Ikeda White #1 Mizu-Honyaki Sakimaru Takohiki 330mm Fujisan Hamon
Brand: Yoshikazu Ikeda
Price: 86519.00 TWD
Availability: OutOfStock

$86,519.00

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.

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	254 g 8.96 oz
Edge Length	290 mm .11.42 inch
Heel Height	34 mm .1.34 inch
Width @ Spine	4.2 mm 0.17 inch
Width @ Mid	3.2 mm 0.13 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue 1 / Aogami #1 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	61 - 64
Surface Finish	Mirror Polish
Handle	Amboyna Octagonal Horn
Region	Sakai
Best for	Enthusiasts Collectors

Free shipping for knives over AU$200 Australia wide.
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This Yoshikazu Ikeda Sakimaru Takohiki is a 330mm single-bevel sashimi knife forged from Blue 1 carbon steel in a mizu-honyaki construction, best fit for professional slicers requiring long, uninterrupted cuts with a rounded Kanto-style tip. The blade features a Fujisan hamon and mirror polish finish, measuring 4.2mm at the heel and tapering to 1.0mm at the tip across a 290mm edge length. Weighing 254g with a 34mm heel height, this profile draws clean slices through raw fish in one smooth pull while the sakimaru tip remains safe for plating and finishing work.

Blue 1 steel achieves a hardness between 61 and 64 HRC, offering high edge retention and toughness that responds well to sharpening. As a reactive carbon steel honyaki without stainless cladding, the blade requires immediate wiping and drying after use to prevent rust, developing a protective patina over time with proper care. Yoshikazu Ikeda, president of the Sakai Uchihamono Traditional Craftsmen Association and certified Traditional Craftsman since 1988, forged this knife in Sakai using traditional differential hardening techniques specific to his honyaki specialisation.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
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
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Handle Specs
Profile: Octagonal WA
Material:
- Ambonya Burl
TBA
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