The Takayuki Tsuchime Damascus Urushi Sakimaru-Yanagiba is designed for preparing raw fish, especially sashimi and nigiri sushi. The long length blade allows slicing fish in one single pulling motion for smooth cuts. Sakimaru refers to the tanto tip, which is a homage to the Katana. Takayuki knives are handmade in Sakai, Japan with 600 years of knife making experience by skilled craftsmen. With this expanded history, the workmanship and technology that creates Takayuki knives remains unchanged. Produced by various craftsmen, lead by head blacksmith, Itsuo Doi, sets the high standard of these high quality knives. Takayuki knives fascinate many people across borders and will continue to attract attention from people all over the world.