Sakai has been the center of professional Japanese knife production for over 600 years - supplying roughly 90 percent of the professional knife market in Japan through a specialist system where blacksmiths, grinders, and handle fitters each contribute their individual expertise. Sakai Takayuki has operated within that tradition since 1946, combining Sakai craftsmanship with modern high-performance steels. The Aogami Super Hammered line brings together the finest alloy in the blue paper steel family with a stainless hammered cladding and kurouchi finish - a knife that looks hand-forged and performs at the level that reputation suggests.
The gyuto at 216mm is Japan all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks. At 216mm blade length, 47mm height, and 5.2 oz this is light and well balanced, with a thin 2mm spine that keeps the grind responsive. One reviewer describes it as even better in person - the kurouchi finish and hammered cladding making a strong visual impression that backs up the steel. Weight: 5.2 oz (150g). Total: 361mm. Spine: 2mm. Blade height: 47mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: One five-star review - the buyer calls it even better in person than the photos suggest, describing it as gorgeous. The visual impact of the kurouchi finish and hammered cladding makes a strong first impression. A promising early review from a cook with faith in carbon steel.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
The gyuto at 216mm is Japan all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks. At 216mm blade length, 47mm height, and 5.2 oz this is light and well balanced, with a thin 2mm spine that keeps the grind responsive. One reviewer describes it as even better in person - the kurouchi finish and hammered cladding making a strong visual impression that backs up the steel. Weight: 5.2 oz (150g). Total: 361mm. Spine: 2mm. Blade height: 47mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: One five-star review - the buyer calls it even better in person than the photos suggest, describing it as gorgeous. The visual impact of the kurouchi finish and hammered cladding makes a strong first impression. A promising early review from a cook with faith in carbon steel.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Hammered
- Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
- Edge Grind: Even 50/50 Double Bevel
- Handle: Octagonal Maple
- Weight: 5.2 oz (150g)
- Blade Length: 216mm
- Total Length: 361mm
- Spine Thickness at Heel: 2mm
- Blade Height: 47mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval)
