Sakai Takayuki Rinka Ginsan Sakimaru Tokobiki 390mm with Waka Engraving
$2,399.00
Description
Sakai Takayuki Rinka Ginsan Sakimaru Tokobiki 390mm with Waka Engraving, single-bevel slicer
This sakimaru is a yanagiba-style slicer with a swept, pointed tip for sashimi. The blade is a practical everyday length. Forged by Sakai Takayuki Rinka, it pairs hard, keen Japanese steel with the thin grind and balance that let the blade glide through food with less resistance. The stainless steel keeps it easy to look after from day to day.
Sakai Takayuki Rinka sakimaru specifications
| Maker | Sakai Takayuki Rinka |
|---|---|
| Knife type | Sakimaru (single-bevel slicer) |
| Blade length | 390 mm |
| Steel | Ginsan (Silver #3) stainless steel |
| Bevel | Single bevel |
| Best for | Slicing sashimi |
Care and everyday use
It is at its best for slicing sashimi. The stainless steel keeps maintenance low: hand wash and dry the blade after use, keep it off bone and frozen food, and touch up the edge on a whetstone when it starts to slow. There is no need to oil the blade, which makes it a forgiving choice for everyday cooking.
Buy this sakimaru at Knives and Stones
This sakimaru ships fast across the United States at $2399.00, packed with care to arrive ready to use. Every knife here is chosen for how it cuts and the quality of its making, not to fill a catalogue. Browse the full range of Japanese sakimaru knives, or explore more Japanese chef knives, whetstones and kitchenware across the Knives and Stones store.
by Jason W.
Great sakimaru. Took a light touch-up on the stones to get it exactly how I like it, then flawless.
by Kenji A.
Scary sharp out of the box. Glides through onions and tomatoes with zero effort.
by Lucas M.
Lovely knife and a joy to use. A little more blade care than my stainless knives but worth it.