The hammered finish on the stainless cladding of this line is not purely decorative - the tsuchime (hammered) texture reduces surface contact between blade and food, improving release during cutting and giving each knife a hand-worked appearance that reflects the Sakai tradition behind it. Sakai Takayuki has been producing knives in Sakai, Japan since 1946, and Sakai has been the center of professional Japanese knife production for over 600 years. The core is Aogami Super carbon steel - the finest alloy in the blue paper steel family - at a hardness that holds an exceptional edge through sustained kitchen use.
The 240mm gyuto is the professional standard length - more reach per stroke, more surface for slicing proteins, and a blade height of 49mm that gives good knuckle clearance through larger produce. At 5.6 oz it is light for a 240mm knife with real presence. A professional cook describes it as an extension of his right arm - edge retention holding through professional kitchen rigors with the patina reducing reactive maintenance over time. Weight: 5.6 oz (160g). Total: 394mm. Spine: 2mm. Blade height: 49mm. 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: Two five-star reviews. A professional cook calls it an extension of his right arm - holds an edge amazingly through professional kitchen rigors, and once the patina sets in it barely rusts. He rates sharpening a 9 out of 10 for difficulty, but notes home cooks will rarely need to sharpen it given the edge retention. A first-time Japanese knife buyer describes opening the box and being floored by how beautiful it is - the hammered kurouchi finish making exactly the kind of first impression that converts buyers to Aogami Super for life.
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 240mm gyuto is the professional standard length - more reach per stroke, more surface for slicing proteins, and a blade height of 49mm that gives good knuckle clearance through larger produce. At 5.6 oz it is light for a 240mm knife with real presence. A professional cook describes it as an extension of his right arm - edge retention holding through professional kitchen rigors with the patina reducing reactive maintenance over time. Weight: 5.6 oz (160g). Total: 394mm. Spine: 2mm. Blade height: 49mm. 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: Two five-star reviews. A professional cook calls it an extension of his right arm - holds an edge amazingly through professional kitchen rigors, and once the patina sets in it barely rusts. He rates sharpening a 9 out of 10 for difficulty, but notes home cooks will rarely need to sharpen it given the edge retention. A first-time Japanese knife buyer describes opening the box and being floored by how beautiful it is - the hammered kurouchi finish making exactly the kind of first impression that converts buyers to Aogami Super for life.
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: 5.6 oz (160g)
- Blade Length: 247mm
- Total Length: 394mm
- Spine Thickness at Heel: 2mm
- Blade Height: 49mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Extension of my right arm, February 26, 2026Posted By: Geoffrey Zimmerman
Holds edge amazingly! stands up to professional kitchen rigors no problem. Once the patina sets in it barely rusts too. 9/10 is a little annoying to sharpen though but seriously you won't have to sharpen it often if your a home cook.
Holds edge amazingly! stands up to professional kitchen rigors no problem. Once the patina sets in it barely rusts too. 9/10 is a little annoying to sharpen though but seriously you won't have to sharpen it often if your a home cook.
