The Homura line from Sakai Takayuki represents what happens when Sakai's 600-year tradition of blade production meets two of the city's most capable craftsmen working at their peak. Itsuo Doi forges the Blue #2 core - the son of the legendary Keijiro Doi, Itsuo-san has built his own reputation in Sakai as one of its finest active blacksmiths. Suogo Yamazuka applies the grind, and his technique here is remarkable: a high primary grind that gives the blade face the visual character of a single-bevel profile while the knife remains a 50/50 double bevel in use. The result is a blade with three visually distinct surface zones - the kasumi (hazy) satin of the soft iron cladding, the bright line where the cladding meets the polished core, and the mirror finish of the Blue #2 hagane (inner core steel) at the edge.
The 225mm kengata is the larger of the two kengata options in the line - the kengata format being Homura's interpretation of the bunka, with the reverse tanto profile and generous blade height that gives the format its versatility. At 207mm actual blade length and 54mm height this is a knife with real presence on the board, substantial enough for extended prep work while the compact kengata geometry keeps it precise and controlled. Doi-san's Blue #2 preparation is noted by reviewers as particularly effective - the heat treatment reduces the steel's typical reactivity without compromising the edge performance that Blue #2 is prized for. The edge holds well and sharpens to a superb level on a 6K or 10K stone. The ebony octagonal handle with nickel silver spacer and buffalo horn ferrule is an elegant combination that matches the blade in quality. A matching black saya is included.
What Customers Are Saying: Two recent owners - both serious knife users - describe this as a knife that works harder than it looks. One notes that Doi-san's Blue #2 preparation meaningfully reduces the steel's reactivity, making it more approachable for daily carbon steel use while delivering excellent performance through dense produce and very good food release on the iron-clad surface. Taking the edge to 6K or 10K stones unlocks a whole other level of sharpness that the factory edge only hints at. A second owner, who already owned a Doi Homura gyuto, bought this within 30 seconds of seeing it listed and confirms the Blue #2 holds a razor-sharp edge with little effort on quality stones.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the edge reveals its full potential on 6K and above.
The 225mm kengata is the larger of the two kengata options in the line - the kengata format being Homura's interpretation of the bunka, with the reverse tanto profile and generous blade height that gives the format its versatility. At 207mm actual blade length and 54mm height this is a knife with real presence on the board, substantial enough for extended prep work while the compact kengata geometry keeps it precise and controlled. Doi-san's Blue #2 preparation is noted by reviewers as particularly effective - the heat treatment reduces the steel's typical reactivity without compromising the edge performance that Blue #2 is prized for. The edge holds well and sharpens to a superb level on a 6K or 10K stone. The ebony octagonal handle with nickel silver spacer and buffalo horn ferrule is an elegant combination that matches the blade in quality. A matching black saya is included.
What Customers Are Saying: Two recent owners - both serious knife users - describe this as a knife that works harder than it looks. One notes that Doi-san's Blue #2 preparation meaningfully reduces the steel's reactivity, making it more approachable for daily carbon steel use while delivering excellent performance through dense produce and very good food release on the iron-clad surface. Taking the edge to 6K or 10K stones unlocks a whole other level of sharpness that the factory edge only hints at. A second owner, who already owned a Doi Homura gyuto, bought this within 30 seconds of seeing it listed and confirms the Blue #2 holds a razor-sharp edge with little effort on quality stones.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the edge reveals its full potential on 6K and above.
- Brand: Sakai Takayuki
- Line: Homura
- Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Soft Iron
- Finish: Kasumi (Hazy) Cladding, Polished Edge
- HRC: 62
- Edge Grind: Even, Double Bevel (50/50)
- Knife Type: Kengata (Bunka)
- Handle: Ebony Octagonal
- Spacer: Nickel Silver
- Ferrule: Buffalo Horn
- Saya: Black (Included)
- Weight: 8.3 oz (236g)
- Blade Length: 207mm
- Total Length: 373mm
- Spine Thickness at Base: 2mm
- Blade Height: 54mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Elegant Bruiser, March 27, 2026Posted By: Weldon
Most of the Homura line seems made for getting some work done. Doi's Blue 2 combined with Yamatsuka's WH grinds, make for a blade that excels in all mediums and isn't something that you're going to have to baby. Yes, it's carbon steel, but Doi's preparation really reduces the reactivity. Excellent cutter, even in the dense produce, and very good food release.
It comes with a pretty solid edge ootb, but taking it to 6K or 10K on a Chosera rewards you with a superb edge that lasts a good while and still maintaining some good bite. When you refine the edge, you discover this blade has a whole other gear.
The tip is not very thin, but it is still quite good for some detail work. The handle is Takayuki's elegant Ebony, Horn, and Copper. Well executed per usual and the copper has been very light in color and not very reactive.
Most of the Homura line seems made for getting some work done. Doi's Blue 2 combined with Yamatsuka's WH grinds, make for a blade that excels in all mediums and isn't something that you're going to have to baby. Yes, it's carbon steel, but Doi's preparation really reduces the reactivity. Excellent cutter, even in the dense produce, and very good food release.
It comes with a pretty solid edge ootb, but taking it to 6K or 10K on a Chosera rewards you with a superb edge that lasts a good while and still maintaining some good bite. When you refine the edge, you discover this blade has a whole other gear.
The tip is not very thin, but it is still quite good for some detail work. The handle is Takayuki's elegant Ebony, Horn, and Copper. Well executed per usual and the copper has been very light in color and not very reactive.
Awesome Knife!, March 23, 2026Posted By: Robert Omson
When i saw this knife in the New Arrivals section it took me 30 seconds to purchase it! I also own the DOI Homura Gyutou 210mm and knew the quality of these knifes. The Blue #2 holds a Razor sharp edge and easily sharpens to 100+ BESS scale with little effort. The balance if perfect and weight is hefty allowing comfortable strokes. Recommend using Camellia Oil on all Carbon Steel knifes.
When i saw this knife in the New Arrivals section it took me 30 seconds to purchase it! I also own the DOI Homura Gyutou 210mm and knew the quality of these knifes. The Blue #2 holds a Razor sharp edge and easily sharpens to 100+ BESS scale with little effort. The balance if perfect and weight is hefty allowing comfortable strokes. Recommend using Camellia Oil on all Carbon Steel knifes.
