Please add it to your kitchen knife collection.
It is a work of traditional craftsman Mr.Yoshikazu Ikeda.
His products are very difficult to find, even in Japan.
There is a stamp of Hisatsugu. The pen name of Yoshikazu Ikeda used to
In the current work
When engraving on the surface, Sakaihokushin
Tang will be stamped with Yoshikazu Ikeda.
Takohiki usually has a square tip, but since this is a Kansai(West area) type,
it becomes sakimaru shape, and it is a classic knife with a narrower blade
width than modern takohiki.
Great for cutting sashimi, and for professional top chef.
Also, although this knife is flexible, both blacksmiths and sharpeners need
advanced skills to make it this way.
There are rumors that Ikeda will retire in the near future.
You may also want to own this knife for investment purposes.
Also this knife was sharpened with three side mirror finishing by
traditional craftman Mr.Shotaro Nomura in Sakai Osaka pref.
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*Colour and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.