The Sakimaru is the most unusual knife in the Homura Kasumi lineup - a 300mm slicing blade with a recurved cutting edge and a swept, upturned tip that gives it the profile of a short katana rather than a conventional sujihiki (Japan's dedicated slicing knife). Itsuo Doi forges it from Blue #2 (Aogami 2) carbon steel with soft iron cladding in Sakai, under the Sakai Takayuki umbrella that has been producing blades in this city for over 600 years. The same brushed satin finish on the iron jigane (outer cladding steel) and polished Blue #2 edge runs the full length of the blade - the three-zone visual contrast that defines the Homura Kasumi line. This knife is also produced under the Genbu name by Sakai Takayuki, used for their premium upscale knives with this geometry - Genbu being the divine black tortoise, guardian of the north in Japanese mythology.
The recurved edge profile is the defining functional feature. Where a standard sujihiki runs nearly straight-spined to the tip, the Sakimaru curves upward at the end of the blade - a geometry that concentrates the cutting motion at the tip of the draw stroke and makes it particularly effective at the final pull-through on thinner proteins and raw fish. The stout construction at 3mm spine means this knife does not flex under load, which the one reviewer who owns this blade specifically calls out as a feature rather than a limitation - it powers through brisket fat caps, raw pork shoulder, and rib roasts with authority, then shaves thin even slices with a smooth draw. At 298mm blade length and 218g it has the reach and weight to do serious work. The yew octagonal handle with buffalo horn ferrule is consistent with the rest of the Homura Kasumi line. A matching black saya is included.
What Customers Are Saying: One long-time Doi collector who already owns two other Doi gyutos describes this as right at home with those knives. The kasumi finish on the iron cladding is described as well-executed and the out-of-box edge as excellent, requiring only CBN strop touch-ups after extended use. The stout geometry is specifically praised for powering through dense proteins without resistance while still producing thin, even slices on a rib roast in a single draw stroke. Two minor cosmetic notes from the reviewer: the choil has chamfers rather than a full round, and there is a slight step between the buffalo horn ferrule and the yew wood handle. Neither affects performance. The knife is described as a pride-and-joy possession that exudes class without bling.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the recurved edge requires careful attention to maintain the curve consistently across the full blade length.
The recurved edge profile is the defining functional feature. Where a standard sujihiki runs nearly straight-spined to the tip, the Sakimaru curves upward at the end of the blade - a geometry that concentrates the cutting motion at the tip of the draw stroke and makes it particularly effective at the final pull-through on thinner proteins and raw fish. The stout construction at 3mm spine means this knife does not flex under load, which the one reviewer who owns this blade specifically calls out as a feature rather than a limitation - it powers through brisket fat caps, raw pork shoulder, and rib roasts with authority, then shaves thin even slices with a smooth draw. At 298mm blade length and 218g it has the reach and weight to do serious work. The yew octagonal handle with buffalo horn ferrule is consistent with the rest of the Homura Kasumi line. A matching black saya is included.
What Customers Are Saying: One long-time Doi collector who already owns two other Doi gyutos describes this as right at home with those knives. The kasumi finish on the iron cladding is described as well-executed and the out-of-box edge as excellent, requiring only CBN strop touch-ups after extended use. The stout geometry is specifically praised for powering through dense proteins without resistance while still producing thin, even slices on a rib roast in a single draw stroke. Two minor cosmetic notes from the reviewer: the choil has chamfers rather than a full round, and there is a slight step between the buffalo horn ferrule and the yew wood handle. Neither affects performance. The knife is described as a pride-and-joy possession that exudes class without bling.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the recurved edge requires careful attention to maintain the curve consistently across the full blade length.
- Brand: Sakai Takayuki
- Line: Homura (also known as Genbu)
- Blacksmith: Itsuo Doi
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Soft Iron
- Finish: Kasumi (Hazy) Cladding, Polished Edge
- Edge Grind: Even, Double Bevel
- Knife Type: Sakimaru (Sujihiki with Recurved Tip)
- Handle: Yew Octagonal
- Ferrule: Buffalo Horn
- Saya: Black (Included)
- Weight: 7.7 oz (218g)
- Blade Length: 298mm
- Total Length: 457mm
- Spine Thickness at Base: 3mm
- Blade Height: 39mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Power PlayerPosted By: aporigine
32 people found this review helpful
After clicking on the product page many times with envy in my heart, I bit the bullet and bought one. I already have and love two other Doi knives (gyuto). This one is right at home with those two stars. I’ve seen this knife also branded Genbu (a divine black tortoise; guardian of the north), which Sakai Takayuki use for their upscale knives with this geometry.
It is a beautiful knife, masterfully forged and heat-treated. The kasumi on the iron cladding does not look like it came off a Jnat, but is still very well-executed. Ootb edge is excellent, and so far I’ve only done touch-ups on a CBN strop.
It has a stout geometry. If you want a suj that will not flex, this is it. Nonetheless the grind is good enough to smoothly power through raw brisket with a thick fat cap or a boulder of pork shoulder — then shave thin even pieces off a rib roast in one smooth draw. This one’s a keeper, and a great showpiece if you’re carving for guests. This one exudes class without bling.
Two minor cosmetic issues: 1) the choil is not rounded but has simple chamfers that are not evenly-sized. One of these days I’ll get out a dowel and sandpaper and round and polish it.
2) the handle of yew is lovely, but the buffalo ferrule is a bit undersized. There’s a step between it and the wood. I’ve hesitated to sand it flush for fear of doing more harm than good.
Otherwise it is a pride&joy possession made by one of my favorite craftsmen, and I believe myself feeling a tiny bit of his soul deep into my hand when I’m taking it to anything from salmon to brisket.
32 people found this review helpful
After clicking on the product page many times with envy in my heart, I bit the bullet and bought one. I already have and love two other Doi knives (gyuto). This one is right at home with those two stars. I’ve seen this knife also branded Genbu (a divine black tortoise; guardian of the north), which Sakai Takayuki use for their upscale knives with this geometry.
It is a beautiful knife, masterfully forged and heat-treated. The kasumi on the iron cladding does not look like it came off a Jnat, but is still very well-executed. Ootb edge is excellent, and so far I’ve only done touch-ups on a CBN strop.
It has a stout geometry. If you want a suj that will not flex, this is it. Nonetheless the grind is good enough to smoothly power through raw brisket with a thick fat cap or a boulder of pork shoulder — then shave thin even pieces off a rib roast in one smooth draw. This one’s a keeper, and a great showpiece if you’re carving for guests. This one exudes class without bling.
Two minor cosmetic issues: 1) the choil is not rounded but has simple chamfers that are not evenly-sized. One of these days I’ll get out a dowel and sandpaper and round and polish it.
2) the handle of yew is lovely, but the buffalo ferrule is a bit undersized. There’s a step between it and the wood. I’ve hesitated to sand it flush for fear of doing more harm than good.
Otherwise it is a pride&joy possession made by one of my favorite craftsmen, and I believe myself feeling a tiny bit of his soul deep into my hand when I’m taking it to anything from salmon to brisket.
