Sakai Takayuki has been producing blades in Sakai for over 600 years - a continuity of craft that places them among the oldest and most established names in Japanese cutlery. The Homura line is their collaboration with two of Sakai's finest craftsmen: Itsuo Doi, who forges the Blue #2 core, and Suogo Yamazuka, who grinds the blade to the high primary bevel that gives Homura knives their distinctive appearance. Doi-san is the son of the legendary Keijiro Doi and has built a reputation entirely his own in Sakai as one of its most capable active blacksmiths. The Kogetsu is his take on the gyuto format - not a standard gyuto profile but one with an exaggerated belly and a spine that runs near-flat all the way to the tip, creating a knife that handles like a Western chef's knife in terms of rocking technique while delivering the steel, handle, and construction of a premium Japanese blade.
For a professional cook who has spent a career on Western-style knives and wants to transition to Japanese steel without abandoning a familiar cutting motion, this is the knife that bridges that gap. The Blue #2 (Aogami 2) core at this hardness level holds an edge well through extended professional prep work, and the soft iron cladding - finished with Yamazuka-san's kasumi (hazy) satin surface on the jigane (outer cladding steel) and a polished Blue #2 edge running below - produces a blade road that is both functional and visually striking. The yew octagonal handle with black buffalo horn ferrule is beautifully fitted. Japanese yew is one of the most prized handle materials in traditional Japanese craft - dense, hard, and historically associated with objects of ceremony and high status. A matching black saya is included. Photos by Gustavo Bermudez.
What Customers Are Saying: One professional cook describes this as the knife they reach for most during prep work - a daily driver that bridges their Western knife background with Japanese steel. The distinctive belly profile allows full rocking technique, the Blue #2 edge holds well through bulk processing, and sharpening is described as relatively straightforward. It is a compelling endorsement from someone who uses it under real professional conditions.
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.
For a professional cook who has spent a career on Western-style knives and wants to transition to Japanese steel without abandoning a familiar cutting motion, this is the knife that bridges that gap. The Blue #2 (Aogami 2) core at this hardness level holds an edge well through extended professional prep work, and the soft iron cladding - finished with Yamazuka-san's kasumi (hazy) satin surface on the jigane (outer cladding steel) and a polished Blue #2 edge running below - produces a blade road that is both functional and visually striking. The yew octagonal handle with black buffalo horn ferrule is beautifully fitted. Japanese yew is one of the most prized handle materials in traditional Japanese craft - dense, hard, and historically associated with objects of ceremony and high status. A matching black saya is included. Photos by Gustavo Bermudez.
What Customers Are Saying: One professional cook describes this as the knife they reach for most during prep work - a daily driver that bridges their Western knife background with Japanese steel. The distinctive belly profile allows full rocking technique, the Blue #2 edge holds well through bulk processing, and sharpening is described as relatively straightforward. It is a compelling endorsement from someone who uses it under real professional conditions.
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.
- 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
- Edge Grind: Even, Double Bevel
- Knife Type: Kogetsu (Gyuto)
- Handle: Yew Octagonal
- Ferrule: Black Buffalo Horn
- Saya: Black (Included)
- Weight: 6.1 oz (173g)
- Blade Length: 199mm
- Total Length: 355mm
- Spine Thickness at Heel: 3mm
- Blade Height: 49mm
- Photos: Gustavo Bermudez
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) An excellent example of a workhoursePosted By: Christian
39 people found this review helpful
This is the knife I grab for most prep tasks at work. I spent most of my professional career using western style knifes before branching out. The unique shape of this knife allows it to rock like a western knife with the steel and handle of a Japanizes knife. It is great to use during long prep sessions when bulk processing food. The edge retention is fairly decent, it is also fairly easy to sharpen.
The full reactive construction has never resulted in any problems with rust. The blade is very reactive and has no trouble developing some color. I have removed the patina twice by cutting limes at work. Both times the blade did not rust and was able to build a new patina during the next prep task. The main issue I have had was with chipping. Twice I have had coworkers return this knife to me after using it resulting in a chip on the heel of the knife. The chip did grow due to the saya not fitting very will before stabilizing.
Over all I am happy with this knife and its unique shape. It is a joy to use and the shape has allowed me to use quiet a few new and interesting cutting techniques. I am excited to see what the next year with this knife will bring!
39 people found this review helpful
This is the knife I grab for most prep tasks at work. I spent most of my professional career using western style knifes before branching out. The unique shape of this knife allows it to rock like a western knife with the steel and handle of a Japanizes knife. It is great to use during long prep sessions when bulk processing food. The edge retention is fairly decent, it is also fairly easy to sharpen.
The full reactive construction has never resulted in any problems with rust. The blade is very reactive and has no trouble developing some color. I have removed the patina twice by cutting limes at work. Both times the blade did not rust and was able to build a new patina during the next prep task. The main issue I have had was with chipping. Twice I have had coworkers return this knife to me after using it resulting in a chip on the heel of the knife. The chip did grow due to the saya not fitting very will before stabilizing.
Over all I am happy with this knife and its unique shape. It is a joy to use and the shape has allowed me to use quiet a few new and interesting cutting techniques. I am excited to see what the next year with this knife will bring!
