A high-end knife inspired by Mount Fuji
The Sakai Takayuki Fugaku handcrafted Japanese Sakimaru Takohiki knife is a collector’s item crafted around a 30-cm Honyaki blade. Forged in Japan by Kenji Togashi using the water-hardening process, it is crafted from a single piece of Shirogami #2 steel. Its mirror finish reveals a pattern evoking Mount Fuji, waves, and the full moon. The octagonal ebony handle, complemented by a black buffalo horn bolster and pommel, underscores its refined character. A Kuroishime saya is included to protect the blade when stored. A high-end knife for lovers of Japanese craftsmanship and cuisine!
A Honyaki blade with a mirror finish
Measuring 30 cm in length, the blade is forged using the Honyaki method, in which the blade is made from a single piece of steel, without layered construction. Unlike a Sanmai construction, which combines several types of steel, the Honyaki is made from a single grade of steel, hardened by quenching. This method requires a high level of mastery in forging and heat treatment.
The blade is made of Japanese Shirogami #2 steel, also known as White Steel #2, with a carbon content of approximately 1.3%. This steel produces a fine, precise cutting edge. Its hardness, approximately 62 HRC, contributes to the blade’s long-lasting sharpness. Since the steel is not surrounded by layers of softer steel, this blade requires the utmost care on your part and is intended for expert enthusiasts.
This blade is the work of blacksmith Kenji Togashi. Specializing in the heat treatment of steels, he performed the forging and water quenching —a demanding step in the Honyaki process.
A delicate pattern emerges on the blade following the quenching process: Mount Fuji (Fugaku in Japanese), waves, and the full moon. Mount Fuji embodies strength, purity, artisanal tradition, and the excellence of Japanese cutlery. The waves and full moon associated with it are symbols of Japanese culture. This beautiful scene is highlighted by the blade’s mirror finish.
The blade’sasymmetrical grind is designed for right-handed use. The sakimaru takohiki shape, with its rounded tip and long blade, is characteristic of Japanese knives intended for cutting fish.
Above all, this piece is a high-end Japanese collector’s knife: its high-carbon steel and finish require careful handling.
A refined handle made of ebony and black horn
The handle is crafted fromebony, a dark wood that complements the blade’s mirror finish. Since ebony is a natural material, its shades and grain may vary from one piece to another: each handle thus has its own unique appearance.
It is carved into an octagonal shape, with its distinct facets providing tactile guides to help orient the knife in your hand. You’ll enjoy a knife that is both elegant and comfortable to handle.
The bolster and heel are made of black buffalo horn. These elements frame the handle and create visual continuity with the ebony. Since the horn is also a natural material, its color and details may vary. These unique characteristics of the material are part of each knife’s distinctive appearance.
The knife comes with a Kuroishime saya. The saya is a sheath that covers the blade to protect it during storage or transport. “Kuroishime” here refers to a textured black finish with a mineral-like appearance. Always slide the blade into its sheath when it is completely dry to minimize the risk of trapped moisture.
Advantages and Features
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- 30 cm blade: suitable for long, even cuts
- Japanese Shirogami #2 steel: allows for a fine, precise edge
- Honyaki construction by Kenji Togashi: specialized forging expertise
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- Hardness of approximately 62 HRC: promotes edge retention
- Fugaku pattern: depicts Mount Fuji, waves, and the full moon
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- Mirror finish: highlights the steel’s reflections and details
- Asymmetrical grind: designed for right-handed cooks
- Octagonal ebony handle: provides tactile guidance and a deep hue
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- Black buffalo horn bolster and heel: complement the handle and balance the knife
- Kuroishime saya included: protects the blade during storage and transport
- Made in Japan: crafted by a renowned blacksmith
Usage and Care Instructions
This knife is first and foremost a collector’s item. If you do use it, reserve it for controlled cuts on a suitable cutting board, whether made of wood or synthetic material. Do not cut bones or frozen foods. Twisting or side-to-side movements may damage the cutting edge.
After use, wash the blade by hand, dry it immediately and thoroughly, then store it in a dry place. Do not put the knife in the dishwasher or use abrasive cleaners. Shirogami #2 steel can develop a patina and rust if exposed to moisture or acidic foods for extended periods; regular and careful maintenance is required.
The Craftsmanship of Kenji Togashi
Kenji Togashi works as a blacksmith in Sakai, Japan, a city known for its cutlery industry. He began his career in 1966 and specializes in crafting Honyaki blades, whose forging and hardening require a deep mastery of heat treatment. His work is rooted in the Japanese blacksmithing tradition and includes crafting knives for the Sakai Takayuki brand. He has also passed on his expertise to his sons in his workshop. For this Fugaku blade, water quenching helps bring out the motif of Mount Fuji and waves, the visual signature of this piece.
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