Sakimaru is a special blade designed to make it easier and more beautiful to prepare larger pieces of meat such as beef or fish. It is inspired by the Japanese katana and is one of the most attractive knives from our offer.

The razor sharp 300mm long blade is more than enough for all the more demanding cuts. This kind of knife is especially useful when processing large pieces of fish like tuna because it allows you to use its length to separate or cut the fillet in one go. It is also very popular in Japan for processing octopus.

This knife is made of 3 layers of steel with the outer two being softer and the middle one being Aogami #2, a steel that is well known for its hardness, sharpness retention and slightly better rust resistance than other carbon steels.
Although extremely long, this blade is more robust than the universal kitchen knives from Japan.

The handle of this knife is made in an oval shape that is extremely comfortable and pleasant in the user's hand. The materials used by the Japanese to make this knife are rosewood and pakka wood, which is used to make the "collar" of the handle. Both materials are extremely resistant to moisture and wear, so this handle will last as long as the knife itself.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.