The garasuki is the large-format honesuki - the same triangular shape and single-bevel geometry, scaled up for heavier poultry and butchery work where a standard 150mm honesuki would feel undersized. This version is ground left-handed with the traditional concave urasuki on the right side of the blade, making it one of the rarest knives in the Takayuki Tokujyo lineup - a left-handed single-bevel garasuki in White #2 carbon steel from a specialist workshop in Sakai. Togashi Kenji forges the blade and Nishimura Norikatsu applies the kasumi natural stone finish that shows the characteristic hazy contrast of the Sakai craft tradition.
At 182mm blade length and 49mm height with a 5mm spine this garasuki has real authority for heavy poultry work - the extra height and length give it more leverage through larger joints and more surface for trimming and silverskin removal on larger birds. White #2 at 61-62 HRC takes a fine single-bevel edge that holds well through sustained butchery work. The traditional concave back positions the cutting edge for clean separation rather than wedging. D-shaped ho wood handle with black buffalo horn ferrule. For left-handed cooks who work seriously with poultry and want a garasuki knife built to traditional Sakai standards, this is among the few legitimate options available.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel sharpening requires technique - sharpen the bevel side only and maintain the flat back carefully.
Each knife is made by hand so measurements may vary.
At 182mm blade length and 49mm height with a 5mm spine this garasuki has real authority for heavy poultry work - the extra height and length give it more leverage through larger joints and more surface for trimming and silverskin removal on larger birds. White #2 at 61-62 HRC takes a fine single-bevel edge that holds well through sustained butchery work. The traditional concave back positions the cutting edge for clean separation rather than wedging. D-shaped ho wood handle with black buffalo horn ferrule. For left-handed cooks who work seriously with poultry and want a garasuki knife built to traditional Sakai standards, this is among the few legitimate options available.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel sharpening requires technique - sharpen the bevel side only and maintain the flat back carefully.
Each knife is made by hand so measurements may vary.
- Brand: Sakai Takayuki
- Line: Tokujyo
- Location: Sakai, Japan
- Blacksmith: Togashi Kenji
- Sharpener: Nishimura Norikatsu
- Construction: Hammer Forged, Ni Mai
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Iron
- HRC: 61-62
- Finish: Kasumi, Natural Stone Finish
- Edge Grind: Traditional Single Bevel Left Handed
- Handle: Ho Wood D-Shape Left Handed
- Ferrule: Black Buffalo Horn
- Weight: 8.7 oz (248g)
- Blade Length: 182mm
- Spine Thickness at Base: 5mm
- Blade Height: 49mm
