Naoki Mazaki Damascus 27cm clear horn sakimaru takohiki japanese craft knife

The Sakimaru knife, a true Japanese model

With its very traditional style, this particular knife is designed for cutting fish. You can use it, for example, on large pieces of tuna (not on the bones). Its fine, sharp blade cuts easily into the flesh, without damaging it. Thanks to its length, the blade allows you to be at ease on large pieces.

Note that the blade is beveled, so the cutting edge is visible on the right-hand side of the knife. This makes for easy, gentle insertion into skin and flesh. This model is therefore suitable for right-handers.

An effective damascus blade

The 27cm blade is damascened. Damascus is the process of blending different steels to form the blade. First there's the core, then layers of softer steel that surround and protect it. A damascened blade is both aesthetically pleasing and unique, as all the superimposed layers are visible on the cutting surface and are different on every knife. This lends a great deal of character to the knives that benefit from it, as well as giving them greaterbalance and strength.

To form the heart of the knife, our Japanese blacksmith usesAogami 2 (also known as Blue Steel 2). This steel is produced by the Japanese steelmaker Hitachi, well known both at home and abroad. It supplies quality steel to blacksmiths, who then work it into their knives. In this case, the alloy contains around 1.2% carbon, an essential element for guaranteeing the blade's rigidity, and rigidity means a high level of edge retention. This considerably reduces the need for sharpening, despite repeated use. This is a steel that can withstand a razor-edge finish, to ensure even more pleasant cuts.

He then takes two pieces of damascus steel and joins them together over the core to form the final blade. The result is a knife with an Aogami cutting edge sandwiched between damascus steel. This knife is a hon-warikomi, i.e. a San Mai created by the blacksmith who finishes the knife himself, in the traditional way.

The blacksmith is a master sharpener, and he does it by hand, using a variety of sharpening stones. The result is impeccable.

Its traditional shape gives it real character, in the manner of an ancient Japanese sword. Beyond its impressive technical features, this knife has a real aesthetic edge.

Your knife can be sharpened with a Sharpening stone whenever you feel the need.

A beautiful, original handle

The link between the blade and the handle is made by the machi: this extra piece of steel makes the materials interlock. This is a tradition originating in the town of Sakai, and its purpose is to perfect the knife's point of balance, by playing on its center of gravity. This makes it easier to hold.

The machi is inserted into a clear horn ferrule. This is a natural material, so reflections and tones may vary, and this is normal.

In the center of the knife is a beautiful, deep-hued, octagon-cut ebony. Ebony is a dense wood, prized for its resistance to warping and its durability. It is even said to be precious. As it is also a natural material, its grain will be different on each model.

At the end of the handle is a base in clear horn, to echo the ferrule. The link between the different handle materials is made by fine silver edging, which adds originality to this knife.

To maintain your knife, you need to follow certain rules. As this is a carbon knife, it is important not to put it in the dishwasher. It should be washed by hand, without soaking it in the sink. Because carbon is oxidizable, the blade is more susceptible to corrosion. In fact, it can change color over time, and that's perfectly normal! It depends on the food being cut, its acidity, the humidity in the air...

Once the knife has been washed, wipe it with a soft cloth and store it in a dry place. You can oil the blade with mineral oil from time to time, to protect it.

Learn more about Naoki Mazaki

The hand-forged sakimaru knife was developed by young Japanese blacksmith Naoki Mazaki san. He works in his own workshop in Japan's Niigata province. His unusual story deserves to be told: as a young man, he didn't really know what profession to pursue, so he decided to tour Japan on his motorcycle to find his calling! When he stopped in Sanjo (Niigata province), he was fascinated by the work of the local blacksmiths and decided to become one. He trained with the Yoshikane brand for 5 years, and then decided to set up on his own, in a more traditional workshop. He now forges his own knives in his workshop, and particularly enjoys working with Shirogami 2 and Aogami, on which he likes to leave a traditional finish, for a more rustic feel.

The blacksmith's reputation is such that the average time it takes to obtain a knife from him is 2 years! It's easy to see why his expertise is so highly regarded.

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