Hi there,
i am looking for a special kind of knife and was hoping you could give me hand:
LOCATION
Germany
KNIFE TYPE
I am looking for a Sashimi/Sushi knife. I prefer the Sakimaru Tahohiki shape over a Yanagiba. This is a purely aesthetical thing, but i just adore the shape.
Are you right or left handed?
Right.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, dark brown handle: Ebony, Chestnut,...
What length of knife (blade) are you interested in (in inches or millimeters)?
Length should be 300mm or more. Though more could be a pain to maintain and store?
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
That really depends. Total max would be around 1000$.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Cutting Fish and Sushi rolls.
What knife, if any, are you replacing?
I have a Yanagiba without special properties that is ok, but will be replaced.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Not really, depends.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Slice.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better slicing performance. Slightly slimmer blade.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
The knife should be a tool after all. I would be happy if it could have good aesthetics that i am able to remain. E.g., a mirror polish probably does not make sense since it is going to dull pretty quickly if the knive is actually used, right? No Damascus, for the same reason.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I am fine with the traditional japanese handles.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Smoother slicing. Easy to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
It does not need some extreme edge retention since it is only used for a very specific job.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, Bamboo.
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I currently own a 1000/3000 grit water stone and a leather strap. I will upgrade with 6000 soon.
SPECIAL REQUESTS/COMMENTS
At first i just wanted a tool. Then i fell in love with the Sakimaru Tahohiki shape and aesthetics. Then i saw how many beautiful knives are out there, with excellent wood handles, mirror polish, saya with wonderful wood. But since it want to use the knive in my kitchen, it probably would be an unwise investment. So if you have a hint where to buy a handmade, good quality knive with reasonable pricing, i would be happy.
Something that could make sense:
https://www.hocho-knife.com/sakai-t...hite-1-steel-sakimaru-takohiki-sashimi-300mm/
I am very happy with my Watanabe Nakiri, but knives got more expensive there as everywhere else. Watanabe offers White 2 steel only. White 1 would be the better choice for this kind of knife, right?
There are some suspiciously affordable knives out there:
https://www.echefknife.com/product/...sushi-sashimi-japanese-knife-rosewood-handle/
Could that still be good craftsmanship?
If i could buy this without customs fee etc, i would be even more happy. But i cant reach Maxim from JNS and would not know another good store in germany.
Thanks!
i am looking for a special kind of knife and was hoping you could give me hand:
LOCATION
Germany
KNIFE TYPE
I am looking for a Sashimi/Sushi knife. I prefer the Sakimaru Tahohiki shape over a Yanagiba. This is a purely aesthetical thing, but i just adore the shape.
Are you right or left handed?
Right.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, dark brown handle: Ebony, Chestnut,...
What length of knife (blade) are you interested in (in inches or millimeters)?
Length should be 300mm or more. Though more could be a pain to maintain and store?
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
That really depends. Total max would be around 1000$.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Cutting Fish and Sushi rolls.
What knife, if any, are you replacing?
I have a Yanagiba without special properties that is ok, but will be replaced.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Not really, depends.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Slice.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better slicing performance. Slightly slimmer blade.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
The knife should be a tool after all. I would be happy if it could have good aesthetics that i am able to remain. E.g., a mirror polish probably does not make sense since it is going to dull pretty quickly if the knive is actually used, right? No Damascus, for the same reason.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I am fine with the traditional japanese handles.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Smoother slicing. Easy to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
It does not need some extreme edge retention since it is only used for a very specific job.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, Bamboo.
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I currently own a 1000/3000 grit water stone and a leather strap. I will upgrade with 6000 soon.
SPECIAL REQUESTS/COMMENTS
At first i just wanted a tool. Then i fell in love with the Sakimaru Tahohiki shape and aesthetics. Then i saw how many beautiful knives are out there, with excellent wood handles, mirror polish, saya with wonderful wood. But since it want to use the knive in my kitchen, it probably would be an unwise investment. So if you have a hint where to buy a handmade, good quality knive with reasonable pricing, i would be happy.
Something that could make sense:
https://www.hocho-knife.com/sakai-t...hite-1-steel-sakimaru-takohiki-sashimi-300mm/
I am very happy with my Watanabe Nakiri, but knives got more expensive there as everywhere else. Watanabe offers White 2 steel only. White 1 would be the better choice for this kind of knife, right?
There are some suspiciously affordable knives out there:
https://www.echefknife.com/product/...sushi-sashimi-japanese-knife-rosewood-handle/
Could that still be good craftsmanship?
If i could buy this without customs fee etc, i would be even more happy. But i cant reach Maxim from JNS and would not know another good store in germany.
Thanks!
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