Sakai Kikumori Gokujyou White Steel (Shiroko) Takohiki (Sashimi) Knife

Sakai Kikumori master artisans have handed down their expertise throughout the generations, and they are still creating beautiful and sharp knives today. This ancient tradition includes heating Shiroko, or white steel, to unimaginable temperatures and then forcing it into cold water, and takes a real craftsman to tell when the metal is ready to be worked. The impurities in the metal are hammered out, and the steel is strengthened. Each and every single knife receives the same care and attention to detail, polished and sharpened, and prove that they can cut through food with ease.

Takohiki (Sashimi) Knife

The takohiki is a variation of the yanagi and is used to slice straight-cut sashimi. It’s thin body makes cutting thin slices of fish easier than the yanagi. The blunt tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name. Originated in Kanto (Tokyo) region. The main difference is the takohiki’s squared head, which helps chefs deftly scoop up slices of sashimi and arrange them on a plate.

White Steel [Shiroko]

White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems.