Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back over 800 years. This new line blends that heritage with modern materials, offering excellent performance and value for cooks looking to step into high-end Japanese knives.
The core steel is Aogami Super, one of the most respected high-carbon steels available. It takes an extremely sharp edge and holds it for a long time. The blade is hammer forged and clad in stainless steel for easier maintenance, while the kurouchi finish and tsuchime (hammered) pattern help with food release and give the knife a rugged, traditional look. A comfortable octagonal maple handle rounds out the package.
These knives are ground thin behind the edge for excellent cutting performance. As with most thin Japanese knives, avoid twisting, prying, frozen foods, or bones to prevent chipping.
Care Instructions: This knife has a carbon steel core, so it will develop a patina over time. Wipe the blade dry during use and wash and dry it thoroughly after each session. Do not put in the dishwasher or leave it wet. Avoid cutting acidic foods for extended periods without rinsing. Periodic light oiling can help protect the edge.Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 2.5 oz (72 g) Edge Length: 135 mm Spine Thickness at Heel: 2 mm Blade Height: 28.5 mm Handle: Octagonal Maple Photos by Gustavo Bermudez
The core steel is Aogami Super, one of the most respected high-carbon steels available. It takes an extremely sharp edge and holds it for a long time. The blade is hammer forged and clad in stainless steel for easier maintenance, while the kurouchi finish and tsuchime (hammered) pattern help with food release and give the knife a rugged, traditional look. A comfortable octagonal maple handle rounds out the package.
These knives are ground thin behind the edge for excellent cutting performance. As with most thin Japanese knives, avoid twisting, prying, frozen foods, or bones to prevent chipping.
Care Instructions: This knife has a carbon steel core, so it will develop a patina over time. Wipe the blade dry during use and wash and dry it thoroughly after each session. Do not put in the dishwasher or leave it wet. Avoid cutting acidic foods for extended periods without rinsing. Periodic light oiling can help protect the edge.
