Name: Takobiki | Migaki
Brand: Masashi Yamamoto
SKU: MY-Tako-migaki-EB
Price: 4995.00 SEK
Availability: InStock

Takobiki | Migaki

4 995,00 SEK

VAT included for EU orders .

MY-Tako-migaki-EB

Sakimaru Takobiki with a 26 cm blade. The knife has a luxurious octagonal black-ebony handle with a light buffalo-horn bolster.

Grind: Single bevel (Kataba) for right-handed use.
Blade length, tip to heel: 255 mm
Blade height: 35.5 mm
Thickness at heel: 4.5 mm
Thickness at the middle of the blade: 2.5 mm
Weight: 201 grams
Steel: Shirogami #2 with iron cladding (not stainless)
Finish: Polished Migaki finish.

Masashi Yamamoto is a highly respected bladesmith from the city of Sanjo, Japan. His knives are forged entirely by hand and are of a very high standard. This Usuba is a pure display of forging craftsmanship. The edge arrives thin and absolutely razor sharp. The flat side (Ura) lies completely flat against the surface, without the blade being twisted and rocking (Hineri). If ever there were a time to use words such as masterpiece and perfection, this is it.

Read more about Masashi and see photographs from our visit to his forge in September 2019.

Note: Carbon steel is not stainless. Always wipe the knife dry after use to prevent rust. Over time, the carbon steel will develop a patina in different tones. This is entirely normal, but it can be polished away with polishing paste if desired.

Manufacturer: Masashi Yamamoto
Model: Takobiki
Length: 263 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging: Damascus
Handle material: Ebony | Light buffalo horn

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.