Name: Takobiki
Brand: Satoshi Nakagawa
SKU: OE-NK-104
Price: 527.95 EUR
Availability: InStock

Takobiki

€527,95 EUR

VAT included for EU orders.

OE-NK-104

Yanagiba with a 295 mm long blade (measured from tip to heel)

Blacksmith: Satoshi Nakagawa, from Sakai.
Sharpener: Ajioka san, from Sakai.

Steel: Aogami #1
Cladding: Damascus iron cladding, with Montanren pattern (Not stainless)
Weight: 215 grams
Blade length: 295 mm
Blade height at heel: 31 mm
Spine thickness at tang: 5 mm
Spine thickness at middle: 3 mm
The handle is octagonal, made of red sandalwood with a bolster of black pakkawood.

A single-bevel takobiki with a sakimaru tip and Montanren pattern. Mon-tan-ren means that the core steel is shaped into a wave pattern before it is forged together with the cladding. This creates a very spectacular appearance reminiscent of waves on the ocean, and this technique is performed only by the most distinguished blacksmiths from Sakai. These knives are true masterpieces that rank among the absolute top tier of single-bevel knives.

Satoshi Nakagawa is undoubtedly one of the most skilled blacksmiths in Sakai, Japan. After working for 16 years as a blacksmith at Shiraki, Nakagawa has become 'independent' and now decides on design and production methods himself. He forges his blades using classic Japanese forging techniques, and the blade is of the highest possible quality. The knife has a comfortable weight and feels perfectly balanced in the hand. The edge itself is very thin, and the knife cuts exceptionally well.

Manufacturer: Satoshi Nakagawa
Model: Yanagiba
Length: 300 mm
Steel: Aogami #1
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Red sandalwood | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.