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 petty at 150mm covers the versatile middle ground between a paring knife and a utility blade - long enough for comfortable board work through proteins and produce, compact enough for in-hand trimming and detail tasks. At 2mm spine and 30mm height it is slim and precise. Aogami Super rewards the cook who takes a quick strop between sessions - edge retention at this hardness is exceptional. Weight: 2.7 oz (75g). Spine: 2mm. Blade height: 30mm. 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.
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 petty at 150mm covers the versatile middle ground between a paring knife and a utility blade - long enough for comfortable board work through proteins and produce, compact enough for in-hand trimming and detail tasks. At 2mm spine and 30mm height it is slim and precise. Aogami Super rewards the cook who takes a quick strop between sessions - edge retention at this hardness is exceptional. Weight: 2.7 oz (75g). Spine: 2mm. Blade height: 30mm. 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.
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: 2.7 oz (75g)
- Blade Length: 150mm
- Spine Thickness at Heel: 2mm
- Blade Height: 30mm
