Shigeki Tanaka VG10 Damascus Sakimaru-Takobiki 300mm w/ Saya

An encyclopedia describes sashimi knives as thin and narrow, calling the pointed ones yanagiba and the unpointed ones takohiki. A sakimaru takohiki is the rounded-tip variant, so it has a rounded point despite its takohiki name.

A trade body, the Sakai cutlery association, calls the takohiki (たこ引き包丁) the Kanto-type sashimi knife, and the yanagiba the sashimi knife used mainly in Kansai, with an acute edge that is not for bone.

Yes, it can, though it rusts less readily. VG10 (V金10号) is a stainless steel, and stainless strictly means a steel that rusts less, not one that never rusts.

Takefu, which makes VG10, lists 15% chromium, above the 10.5% that defines stainless steel, and describes its corrosion resistance as excellent. Dry the knife after washing.

Takefu, the steelmaker behind VG10, gives HRC 60 or more as a standard value. The hardness of a finished knife depends on its maker.

Takefu says the steel's 15% chromium, 1% molybdenum and 1.55% cobalt give it high hardness and a long-lasting edge, and that it is easy to sharpen.