Name: Takobiki | OLD STOCK
Brand: Masamoto
SKU: MAS-SOH-300-Tako-blond
Price: 9995.00 SEK
Availability: InStock

Takobiki | OLD STOCK

9 995,00 SEK

VAT included for EU orders .

MAS-SOH-300-Tako-blond

For the collector seeking something beyond the ordinary, this Masamoto Sohonten Hongasumi Takobiki offers a rare opportunity. Crafted during the 1980s–90s, when Masamoto was at the height of its international reputation, the knife represents a piece of Japanese craftsmanship history in its most timeless form.

With its 300 mm long blade, it bears all the hallmarks of a classic Takobiki: slender, balanced, and with a quiet authority in its lines. The magnolia handle, combined with a black buffalo horn bolster, emphasizes tradition and elegance.

The knife is brand new in its box and has never been used. Only time has left its mark – a slight dullness in the shine, the gentle patina that reminds us of its age. No rust, no stains, nothing that disturbs its integrity. It is a blade preserved with reverence, yet with a history that gives it soul.

For the collector who wants to honor the legacy of Masamoto Sohonten, this is not just a knife – it is an encounter with a masterpiece from a bygone era.

Grind: Single bevel (kataba) for right-handed users.
Steel: Shirogami#2
Blade length tip to heel: 298 mm
Blade height: 23 mm
Thickness at blade root: 3 mm
Thickness at middle of blade: 2.5 mm
Weight: 135 grams
Steel: Shirogami#2 with iron cladding (not stainless)
Finish: Polished migaki with horizontal kasumi.

Manufacturer: Masamoto
Model: Takobiki
Length: 300 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material: Magnolia | Buffelhorn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.