Goh Umanosuke Yoshihiro 270mm Sakimaru Takohiki - White #2 (Shirogami #2) Kasumi Finish with Saya

A fine Sakimaru Takohiki is not defined by steel alone. What matters is how that steel is shaped, sharpened, fitted, and ultimately brought together as a complete knife.

This 270mm Sakimaru Takohiki from Goh Umanosuke Yoshihiro®, crafted in Sakai, Osaka, features White #2 (Shirogami #2) carbon steel, a traditional Kasumi finish, and an included saya.

The Character of the Sakimaru Takohiki

The Sakimaru Takohiki is distinguished by its long, slender profile and gracefully rounded tip, giving it a character quite different from the more familiar pointed Yanagiba.

Its elegant form reflects the tradition of Japanese single-bevel slicing knives, while the narrow blade and long cutting edge are designed for clean, controlled slicing of fish and other ingredients used in traditional Japanese cuisine.

Beyond its distinctive appearance, the Sakimaru form demands careful control of blade geometry and sharpening. Maintaining the flowing profile from heel to rounded tip is an important part of producing — and later maintaining — a well-made Sakimaru Takohiki.

Where Goh Umanosuke Yoshihiro Stands Apart — The Sharpening

With a traditional single-bevel knife, the quality of the sharpening and blade geometry is every bit as important as the steel itself.

One of the qualities YAMANI SHODOSHIMA particularly values in Goh Umanosuke Yoshihiro® is its exceptionally refined and beautiful sharpening.

The bevel is carefully shaped and finished with close attention to detail, creating the clean geometry expected of fine Sakai cutlery.

This is not simply cosmetic. Proper geometry and careful sharpening influence cutting performance, control, ease of future sharpening, and how successfully the original form of the knife can be maintained over many years of professional use.

Beyond the Blade — Handle Fitting and Balance

The attention to detail does not end with the sharpening.

Goh Umanosuke Yoshihiro® also follows its own philosophy regarding handle fitting and the overall balance of the finished knife.

Rather than viewing the handle simply as an attachment to the blade, the relationship between blade and handle is considered as part of the knife as a complete tool.

The result is a knife in which blade geometry, sharpening, handle fitting, and balance work together, giving the finished piece a sense of refinement that can be appreciated not only visually, but also in the hand.

270mm — Elegance with Practical Control

At 270mm, this Sakimaru Takohiki offers a long cutting edge for smooth slicing while remaining relatively manageable for professional use.

White #2 steel is prized for its ability to take a very fine edge and for its responsiveness to sharpening — qualities particularly appreciated by chefs who maintain and refine their knives over time.

Combined with its refined sharpening, carefully considered balance, traditional Kasumi finish, distinctive Sakimaru profile, and included saya, this is more than an impressive-looking Japanese knife.

It is a professional cutting tool whose quality lies in how all of its individual elements have been brought together.

A Sakimaru Takohiki should not simply be sharp. Its geometry, edge, balance, and distinctive profile should work together as one complete tool.

That is the difference YAMANI SHODOSHIMA looks for.

Specifications

Blade Type: Sakimaru Takohiki / Single Bevel
Blade Length: 270mm
Steel: White #2 (Shirogami #2)
Finish: Kasumi
Saya: Included
Origin: Sakai, Osaka, Japan