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Takayuki Homura Blue #2 Sakimaru 300mm. Master blacksmith, Itsuo Doi makes these knives under the umbrella brand of Sakai Takayuki. It is a name that resonates with knife users and collectors worldwide.
The Sakimaru 300mm is a sujihiki with a different name and a cool swoop tip. Made from Blue #2 high carbon steel, this kitchen weapon will slice its way through almost any raw or cooked protein with no effort needed. And that is the point of a knife like this: it’s all about how it slices in one motion while disturbing the ingredient as little as possible. The slight recurve shape is conducive to making this action even easier. It bears the look of a short katana.
A subtle yet beautiful brushed satin finish is applied to this outer layer which contrasts wonderfully with the polished edge. A classic octagonal yew handle with buffalo horn ferrule completes this compelling package. Saya included.Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even
Knife Type: Sakimaru (Sujihiki)
Handle: Yew Octagonal
Ferrule: Buffalo Horn
Saya: Included
Weight: 7.7 oz (218 g)
Edge Length: 298 mm
Total Length: 457 mm
Spine Thickness at Base: 3.4 mm
Blade Height: 39.0 mm
The Sakimaru 300mm is a sujihiki with a different name and a cool swoop tip. Made from Blue #2 high carbon steel, this kitchen weapon will slice its way through almost any raw or cooked protein with no effort needed. And that is the point of a knife like this: it’s all about how it slices in one motion while disturbing the ingredient as little as possible. The slight recurve shape is conducive to making this action even easier. It bears the look of a short katana.
A subtle yet beautiful brushed satin finish is applied to this outer layer which contrasts wonderfully with the polished edge. A classic octagonal yew handle with buffalo horn ferrule completes this compelling package. Saya included.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Power Player, February 10, 2024Posted By: aporigine
1 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.
1 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.
