+Takayuki Homura Blue #2 Kengata 225mm
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Home > Shop by Steel > Blue #2 Steel > Doi Knives > Takayuki Homura Blue #2 Kengata 225mm
Takayuki Homura Blue #2 Kengata 225mm
Takayuki Homura Blue #2 Kengata 225mm Takayuki Homura Blue #2 Kengata 225mmTakayuki Homura Blue #2 Kengata 225mmTakayuki Homura Blue #2 Kengata 225mm
Takayuki Homura Blue #2 Kengata 225mm Takayuki Homura Blue #2 Kengata 225mmTakayuki Homura Blue #2 Kengata 225mmTakayuki Homura Blue #2 Kengata 225mm

Takayuki Homura Blue #2 Kengata 225mm

Item #: 2252

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $899.95
Availability: Usually ships the same business day
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While we sell mostly mid-priced knives for home and professional chefs, our customers also consist of collectors and enthusiasts looking for that "special something" in a blade. These superbly crafted items are made by the best smiths extant, using the best materials and age old techniques, all in the pursuit of their ultimate artistic goals.

Itsuo Doi and Suogo Yamazuka are two of the top blacksmiths working out of the famed Sakai region in Japan. This is home to many of the best blacksmiths and sharpeners in the world. At its epicenter is Sakai Takayuki, the oldest blacksmith shop in the region. Established over 600 years ago, this famous brand has become one of the biggest makers of high quality blades and is a leader in the world of kitchen knives.

A wonderful example of this high-end cutlery is the Takayuki Homura Kengata 225mm. It is a knife that is capable of so much in the kitchen. It has a tall profile for taking on larger ingredients while the tanto style tip adds a certain dexterity when it comes to dealing with smaller items and intricate cutting techniques. With the high primary bevel, it looks like a single bevel knife, but it is in fact a double sided blade so it's much easier to use and maintain.

The core steel is the ubiquitous Blue #2 high carbon alloy. In this case it is clad with a softer iron to protect and dampen the blade. As such it needs care with drying and cleaning. It will corrode if not given this attention. The really beautiful handle is made from ebony with a nickel silver spacer and buffalo horn ferrule. The fit and finish of both blade and handle are world class.

This is a knife that truly is heirloom quality. The look is stunning, the feel is sublime, and its abilities are as good as they get. Very highly rated!

  • Brand Name: Sakai Takayuki
  • Blacksmith: Itsuo Doi, Suogo Yamazuka
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge: Blue #2
  • Edge Grind: Double Bevel, Even (See photo)
  • Knife Type: Kengata (Bunka)
  • Handle: Ebony Octagonal
  • Spacer: Nickel Silver
  • Saya: Included
  • Weight: 8.6 ounces
  • Blade Length: 202mm
  • Blade Height: 51mm

  • Customer Reviews

    Product Reviews

    5  A member of the family!, May 13, 2019
    Posted By: Brian Weekley - verified customer

    To me some knives are like my children. Each has their own unique qualities and personalities. Each has their own time “in the sun” and deserves care and respect. Rarely have I encountered a knife like the Takayuki Homura Blue #2 Kenyatta. On arrival it immediately became a prized member of my knife “family”. I poured an early glass of wine and enjoyed the moment at length studying and appreciating its immaculate construction and artistic design. I was awed by the fact that it was conceived in the mind of the knife-smith then the concept executed to perfection by an individual with skills that I can never hope to match. I cannot “own it”, but rather simply possess it for a time as a member of my family. It is a substantial blade but in use has a balance and feel of a simple extension of my hand. I think about it and it slices with my thoughts executed with elegance and simplicity. It holds the first position in my knife rack and I honestly look for reasons to use it. Although quite capable of commercial use I feel it best serves in its pre-eminent position in the home kitchen of a serious chef ... or chef wannabe like me. It’s is made of reactive steel and must be treated accordingly. But then again it’s reactive nature is one of its pleasures ... it gives reason to handle and care for it like the member of my family that it has become.

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