{"product_id":"chihaya-sakimaru-takohiki-350mm","title":"Chihaya Sakimaru Takohiki 350mm","description":"\u003cp\u003eA single-bevel creation by Shoichi Hashimoto would stand at the apex of any connoisseur's collection of world-class chef's knives, and this one — the largest and most ambitious blade he has yet produced — is rarer and more extraordinary than any that came before it. Each object crafted by Shoichi in his Hiroshima studio is a study in refined form and unyielding function, meticulously devised from the ground up: his damascus steel formulations serve as both starting point and canvas for every finished, working tool.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis particular blade continues the name Chihaya (千早), first introduced in 2022, and is one of two blades cut from leftover billet material belonging to Chihaya's second production batch, forged in 2023 — this one the longer of the pair, stamped with its own serial number, 250615_07. As with the first series, high-carbon steel forms the cutting edge while low-carbon steel builds the spine: four types of Hitachi cutlery steel — Aogami No. 1 and No. 2, Shirogami No. 1 and No. 2 — define the edge, while nineteen additional steels of varying character, including further Shirogami No. 2 and Aogami No. 2, are combined and arranged through the spine. In total, twenty-one types of steel come together across as many as 17,676 layers. The intention, as with the first Chihaya series, is to imitate a honyaki pattern through damascus construction — pushed further here, toward a movement even more complex than the work that preceded it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eShaped into a right-handed sakimaru takohiki, the blade takes a form distinct from the classic, gently pointed yanagiba: its tip sweeps upward into a raised, angled point, a profile traditionally associated with slicing octopus but equally suited to precise work across fish and other proteins. Measuring 350mm \/ 9.45\" long and 49mm tall at the heel, the blade carries the same essential single-bevel construction as Shoichi's finest yanagiba — a concave ura on one face paired with a crisp shinogi and primary bevel on the other, tapering with slight convexity toward a fine hasaki. Final edge polishing and sharpening were entrusted to Shoichi's trusted colleague, specialist Mr. Takahashi.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOffered as a blade-only piece, this extraordinary Chihaya sakimaru takohiki invites its new owner to complete it with a handle suited precisely to their taste.\u003c\/p\u003e","brand":"Shoichi Hashimoto","offers":[{"title":"Default Title","offer_id":54526640980243,"sku":"SHM-HCK20","price":14850.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0735\/1749\/8643\/files\/specialty-knives-shoichi-hashimoto-japan-chihaya-sakimaru-takohiki-330mm-1252857927.jpg?v=1785870158","url":"https:\/\/eatingtools.com\/products\/chihaya-sakimaru-takohiki-350mm","provider":"Eatingtools","version":"1.0","type":"link"}