Tsunehisa Aogami Kurouchi Sakimaru 300mm

Brought to you by the team over at Tsunehisa.

This is the first ever Sakimaru we've seen from Tsunehisa and to say we're impressed would be an understatement. 

Tako Sakimaru's are truly a professional knife. Designed for slicing the final fish before consuming, these knives are reserved for the chef and chef only. Or with larger traditional maguro style - for filleting a LARGE fish. Tako (octopus) knives are designed without a tip to prevent any accidental poking into the body for an Octopus, but can be used easily for sashimi or any raw slicing.

Aogami (blue) carbon steel is not stainless and must be kept dry and clean to avoid any oxidation and/or rust.

This is an incredible knife. Robust with it's thickness, but cuts smooth like a sakimaru should. Enjoy.