Sakimaru Knife 250 mm Dellinger Diamond – 49 Layers ZDP-189 DLC

Sakimaru with a 250 mm blade is a specialised Japanese kitchen knife designed for precise slicing of fish, preparing sashimi and sushi, and creating perfectly thin slices of boneless meat. Its long, slender blade allows smooth cuts in a single stroke, minimising unnecessary damage to the delicate texture of the ingredients.

At the heart of the 49-layer Damascus blade is ZDP-189 powder steel, valued for its ability to form an exceptionally fine cutting edge and retain cutting performance for a long time. Vacuum heat treatment followed by deep freezing helps harness the potential of this technically demanding steel.

The knife's distinctive character is emphasised by its dark DLC coating and Japanese Wa handle made from ebony wood. Its octagonal profile provides a secure sense of the knife's orientation in the hand, while the multilayer black-and-gold lacquered finish inspired by traditional Japanese Urushi creates a unique decorative pattern and helps protect the wood surface.

The knife comes in an elegant acacia wood gift box, making it a valuable gift for a professional chef, a lover of Japanese cuisine or a collector of exceptional knives.

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Sakimaru 250 mm – Precision Cuts and Japanese Elegance

What Is a Sakimaru Knife?

Sakimaru refers to a distinctive Japanese blade design featuring a rounded, curved tip. This shape is particularly associated with specialised slicing knives inspired by traditional Japanese knives used for preparing fish and sashimi.

Unlike versatile kitchen knives such as Gyuto, Santoku or Bunka, Sakimaru focuses primarily on long, clean and controlled cuts. Its slender blade allows delicate slices to be separated without unnecessarily moving the cutting edge back and forth across the ingredients.

The 250 mm length provides sufficient room for a smooth slicing stroke across a larger part of a fish fillet or piece of meat. With the correct technique, a smooth cut surface can be achieved, which is especially important when preparing dishes where the appearance and texture of individual slices matter.

The Sakimaru 250 mm is appreciated by professional chefs, specialists in Japanese cuisine and enthusiastic home cooks who want to take their sushi, sashimi and other dishes to a higher level.

What Can You Use the Sakimaru 250 mm For?

The Characteristic Sakimaru Tip

A typical feature of this knife is its curved, rounded tip, whose elegant profile distinguishes it from conventional chef's knives. The Sakimaru shape originates from Japanese knife-making traditions and creates a distinctive blade silhouette.

On a long slicing knife, this design helps maintain the flowing lines and character of a specialised blade intended for delicate work. However, the most important advantages when preparing sashimi are primarily blade length, geometry and cutting-edge quality.

Unlike a Bunka knife with a pronounced K-tip, the Sakimaru is not primarily designed for detailed trimming with a sharp point. Its main strength is precise slicing with a drawing motion.

Why Choose a Sakimaru with a 250 mm Blade?

The 250 mm blade length is suitable for cooks who regularly prepare fish, sashimi or thin slices of meat. It provides a sufficiently long cutting edge for controlled cuts without repeatedly passing the blade over the ingredients.

Compared with shorter all-purpose knives, the Sakimaru offers a greater working length, which is advantageous when slicing longer fillets. A correctly executed cut helps preserve a smooth surface and the clean appearance of each slice.

The slender blade is designed primarily for slicing rather than chopping. It performs best when working with boneless fish fillets and tender cuts of meat.

The Sakimaru 250 mm is a suitable specialised addition to a versatile Gyuto or Santoku kitchen knife. While an all-purpose knife handles a wide range of everyday tasks, the Sakimaru focuses on maximum control during long, precise cuts.

49-Layer Damascus Blade with a ZDP-189 Core

The blade features a 49-layer Damascus construction, with a cutting core made from ZDP-189 powder steel at its centre. This central layer forms the actual cutting edge and determines its main cutting properties. The surrounding layers complete the construction and create the distinctive Damascus pattern.

ZDP-189 is an advanced powder steel with a high carbon and chromium content. Its main advantage is the ability to form a very fine cutting edge with long-lasting performance.

For a specialised Sakimaru knife, a high-quality cutting edge is particularly important when preparing sashimi. A properly sharpened blade allows delicate slices of fish to be separated cleanly without unnecessary pressure.

However, the full potential of this steel can only be achieved through proper heat treatment, precise grinding and careful use.

Vacuum Heat Treatment and Deep Freezing

The blade undergoes vacuum heat treatment. A controlled environment with limited oxygen exposure helps protect the steel surface during the process and allows more precise control over the individual heating and cooling stages.

This is followed by a process known as deep freeze. This additional low-temperature treatment helps stabilise the resulting steel structure after hardening and supports consistent blade properties.

The combination of ZDP-189 powder steel, vacuum heat treatment and deep freezing provides a quality foundation for long-lasting edge retention. The knife's final performance is also influenced by blade geometry, sharpening method and correct cutting technique.

DLC – A Dark, Durable Blade Coating

The blade features a DLC – Diamond-Like Carbon coating. This is a thin carbon-based surface layer characterised by high hardness, low friction and increased resistance to normal surface wear.

DLC gives the knife its characteristic dark appearance and accentuates the textured pattern of the Damascus steel. It also creates a striking contrast between the long Sakimaru blade and the black-and-gold handle.

The coating helps protect the coated part of the blade but does not replace regular care. Even with a DLC-coated knife, hand washing, thorough drying and safe storage remain important.

Octagonal Japanese Wa Handle

The handle is designed in the traditional Japanese Wa style. This term describes a lightweight fitted handle that contributes to good knife control and allows the chef to sense the blade's movement accurately.

The eight-sided, or octagonal, cross-section creates flat surfaces and clearly defined edges that help position the fingers. This reduces the tendency of the handle to rotate in the palm during use and allows natural control over the cutting edge's orientation.

The symmetrical octagonal profile is suitable for both right-handed and left-handed users. Its shape supports both a traditional handle grip and a chef's pinch grip near the heel of the blade.

With a knife featuring a 250 mm blade, a secure and controlled grip is particularly important during long drawing cuts. Correct handling helps maintain stable blade guidance and consistent thickness of individual slices.

Ebony Wood with Black-and-Gold Lacquered Decoration

The handle is made from dark ebony wood. Part of the handle features a special multilayer Japanese-style lacquered finish in black-and-gold to copper tones, creating an irregular pattern that varies slightly from one piece to another.

The decorative finish blends seamlessly into the deep black of the ebony, visually connecting the handle with the blade's dark DLC coating. The lacquered layer also helps limit direct exposure of the wood surface to moisture and dirt.

The design draws inspiration from Urushi – the traditional Japanese art of lacquering, whose history stretches back thousands of years. Layered lacquer, deep black shades and decorative gold tones recall craft techniques such as maki-e. This knife features a lacquered finish inspired by Urushi aesthetics; the manufacturer has not confirmed the use of genuine natural Urushi lacquer.

Learn more about the history, production and beauty of this technique in our article Urushi: Japanese Lacquer Where Nature, Time and Craftsmanship Meet.

Technical Specifications

Acacia Wood Gift Box

The knife comes in an elegant acacia wood box. The natural grain of the acacia complements the dark blade and decorative ebony handle, highlighting the exclusive character of the entire design.

Thanks to its wooden packaging, the knife is ready to give as a birthday, anniversary, Christmas or other special-occasion gift. It is a suitable choice for lovers of Japanese cuisine, experienced chefs and collectors of exceptional kitchen knives.

Proper Care for the Blade and Lacquered Handle

A premium kitchen knife with a ZDP-189 core requires careful handling. Proper care helps maintain the long life of the cutting edge, the appearance of the DLC coating and the beauty of the lacquered ebony handle.

• Wash the knife by hand only, using a soft sponge and dishwashing liquid.
• Dry the blade and handle thoroughly immediately after washing.
• Do not put the knife in the dishwasher or leave it in the sink.
• Do not soak the lacquered handle in water for extended periods.
• Do not use steel wool or abrasive products on the blade or handle.
• Use a wooden or high-quality synthetic cutting board.
• Avoid glass, ceramic, stone and metal work surfaces.
• Use quality water stones or professional sharpening services.
• When storing the knife, protect the long blade from impacts and contact with other metal objects.

Frequently Asked Questions – Sakimaru 250 mm