Sakai has been the center of Japanese knife production for over 600 years, and Aoki Hamono carries that tradition forward as one of the citys most respected production houses. The Takayuki Zangetsu line represents some of the finest work to come out of the Sakai workshop — blades built to exacting standards using premium steels, finished with the kind of attention to detail that has defined Sakai cutlery for generations. This sakimaru-takohiki is among the most striking knives in the range, and at 360mm it is a serious tool for serious work.
The blade is forged from Ginsan Silver #3 — a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response, while offering the corrosion resistance that makes it practical for professional environments. At 60 HRC it holds an exceptional edge and rewards careful sharpening technique with results that approach the best carbon steels in the category. The kasumi finish — a hazy, contrast-polished surface — is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule and sits naturally in hand, its wood grain texture adding grip and character in equal measure. A matching saya is included for safe storage and transport.
Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry — the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.
The blade is forged from Ginsan Silver #3 — a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response, while offering the corrosion resistance that makes it practical for professional environments. At 60 HRC it holds an exceptional edge and rewards careful sharpening technique with results that approach the best carbon steels in the category. The kasumi finish — a hazy, contrast-polished surface — is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule and sits naturally in hand, its wood grain texture adding grip and character in equal measure. A matching saya is included for safe storage and transport.
Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry — the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.
- Maker: Aoki Hamono
- Location: Sakai, Japan
- Brand: Takayuki Zangetsu
- Core Steel: Ginsan Silver #3 (Gingami)
- Cladding: Stainless Steel
- HRC: 60 +/-1
- Finish: Kasumi (Hazy)
- Edge Grind: Single Bevel
- Bevel: Right-Handed
- Handle: Octagonal Wenge Wood
- Ferrule: Buffalo Horn
- Blade Length: 360mm
- Total Length: 530mm
- Weight: 11.5 oz (327g)
- Saya: Included
