¥24,700
The Kaishin-saku series is an affordable yet extremely performant line of Japanese traditional knives forged in Sakai, Osaka prefecture. Sakai has a long history of blacksmithing, and their work is of such quality that in March 1982, the Ministry of Trade, Economy and Industry of Japan designated Sakai cutlery as a National Traditional Craft. The Takohiki is a single-beveled slicing knife used to make sashimi from filleted fish, just like the Yanagiba.

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The Kaishin-saku series is an affordable yet extremely performant line of Japanese traditional knives forged in Sakai, Osaka prefecture.

Sakai has a long history of blacksmithing, and their work is of such quality that in March 1982, the Ministry of Trade, Economy and Industry of Japan designated Sakai cutlery as a National Traditional Craft.

The Takohiki is a single-beveled slicing knife used to make sashimi from filleted fish, just like the Yanagiba.

These measurements are only of the blade length, not the whole knife as handles length vary.

 mm cm in
120mm 12cm ~4"3/4
135mm 13.5cm ~5"5/16
150mm 15cm ~5"15/16
160mm 16cm ~6"5/16
165mm 16.5cm ~6"1/2
180mm 18cm ~7"1/16
210mm 21cm ~8"1/4
240mm 24cm ~9"7/16
270mm 27cm ~10"5/8
300mm 30cm ~11"13/16
330mm 33cm 13"
370mm 37cm ~14"9/16

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