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Shigeki Tanaka  |  SKU: ST-VG10DM-SAKIMARU270

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

$1,299.95
Tax included Shipping calculated at checkout.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line To Be Added - Stainless clad
Profile Sakimaru Takohiki / Sashimi Knife
Bevel Type Single Bevel
Weight 252 g        8.89 oz
Edge Length 300 mm   .11.81 inch
Heel Height 34 mm     .1.34 inch
Width @ Spine 3.6 mm     0.14 inch
Width @ Mid 2.8 mm     0.11 inch
Width @ 1cm from Tip 1.4 mm     0.06 inch
Steel VG10 | Stainless
Blade Construction To Be Added
Hardness (HRC) 59 - 61
Surface Finish To Be Added
Handle
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This Shigeki Tanaka Sakimaru-Takobiki is a 300mm single-bevel sashimi knife best fit for professionals requiring a Kanto-style slicer with a rounded tip and stainless VG10 steel construction. The blade features a Damascus pattern and measures 34mm at the heel, tapering from a 3.6mm spine to 1.4mm at the tip while weighing 252g. This profile draws clean, uninterrupted slices through raw fish in one smooth pull, and the gently rounded sakimaru tip provides safety during plating and finishing cuts.

    Takefu Special Steel VG10 stainless steel achieves 59-61 HRC hardness with 15% chromium for stain resistance and vanadium additions that refine the microstructure for wear resistance. The single-bevel geometry includes a concave urasuki back and supports easy sharpening, making this blade suitable for precise sashimi preparation without reactive carbon steel maintenance requirements. An octagonal ebony handle pairs with the 300mm edge length to facilitate the long drawing motion essential to this traditional slicing technique.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: Sakimaru Takohiki

      Sashimi Knife

      The Sakimaru Takohiki (先丸蛸引き) is a single-bevel sashimi knife — a takohiki (the straight, Kanto-style slicer) finished with a gently rounded "sakimaru" tip (先 saki = tip, 丸 maru = round) instead of the takohiki's square tip or the yanagiba's sharp point. Its long, flat single-bevel blade and concave back (urasuki) draw a clean, uninterrupted slice through raw fish in one smooth pull, and the rounded tip is elegant and safe for plating and finishing a cut. Most run 270–330mm. It does the same job as a yanagiba, but its distinctive rounded tip and Kanto heritage earn it a profile of its own.

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    • Steel: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

      << Slide for more >>

    • Handle Specs

      Profile:

      Material:

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