Description

3D model of а knife with saya Masamoto Shiro ko Hongasumi Takobiki HMA KS0127

About the prototype:

  The professional knife Masamoto Shiro ko Hongasumi Takobiki HMA KS0127 is for cutting boneless fish fillets for sashimi. The bevel of the knife is one-sided. The knife blade is long thin rectangular with a blunt tip. The knife blade is engraved with hieroglyphs. The handle of the knife has a traditional Japanese octagonal shape and is handcrafted from natural magnolia wood. The handle roller is made of water buffalo horn. The saya is also handcrafted from magnolia wood. Hieroglyphs are applied to the saya with the help of burning. The knife is suitable for decorating the interiors of kitchens and restaurants, made mainly in traditional or modern Japanese style.

  Takobiki knives originated in the Kanto region (Tokyo), are a variation of Yanagi knives and are used to cut boneless fish fillets into sashimi. Takobiki literally means "octopus cutter". Takobiki knives got their blunt ending due to the fact that in ancient times it was considered indecent to point at guests with a thin, narrow, sharp blade of Yanagi knives. Takobiki knives cut fish fillets thinner and lighter than Yanagi, and are still used in old Tokyo restaurants.

   The Masamoto Sohonten company was founded at the end of the Edo period in 1866 by master knife craftsman Minosuke Matsuzawa. Masamoto Sohonten knives are considered to be the best knives for professional use till nowadays. The Masamoto Sohonten company provides for the manufacture of knives for both right-handers and left-handers.

The blade is made of blue carbon steel №2.
The handle and saya are made of ebony wood.

The roller and the pommel of the handle is made of water buffalo horn.
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Dimensions, mm:

Width - 26
Length of the knife - 413
Lenght of the blade - 270

Width of saya - 25
Length of saya - 273