The Sakai knife-making tradition separates what most other production centers combine: the blacksmith forges the blade, a specialist sharpener finishes it. On the Tokujyo line that sharpener is Nishimura Norikatsu, and the blacksmith is Togashi Kenji - two craftsmen whose individual expertise contributes to a knife that represents the Sakai tradition at its most complete. Togashi Kenji works White #2 (Shirogami #2) carbon steel into a ni-mai construction with iron cladding, hammer forged and finished with a kasumi natural stone polish that shows the contrast between the harder hagane at the edge and the softer iron jigane above. The result is a knife that reviewers consistently describe as the finest in their collection.
The honesuki is Japan dedicated poultry boning knife - and the single-bevel Tokujyo version is a different tool than the more common double-bevel honesuki. The traditional concave back (urasuki) positions the edge closer to the cutting side, producing cleaner separation through joints and cartilage than a symmetrically ground blade can achieve. At 150mm blade length and 41mm height with a 5mm spine this honesuki has real authority - stiff, precise, and finished to a standard that is immediately apparent in hand. D-shaped ho wood handle with buffalo horn ferrule.
What Customers Are Saying: The one reviewer calls this the nicest knife in his collection. He praises the balance, the spine finishing as incredibly well done, and describes the sharpening by Nishimura Norikatsu as sublime.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive and will patina with use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel knives require specific sharpening technique - sharpen the bevel side on water stones and polish the flat back side carefully to maintain the traditional geometry.
Each knife is made by hand so measurements may vary.
The honesuki is Japan dedicated poultry boning knife - and the single-bevel Tokujyo version is a different tool than the more common double-bevel honesuki. The traditional concave back (urasuki) positions the edge closer to the cutting side, producing cleaner separation through joints and cartilage than a symmetrically ground blade can achieve. At 150mm blade length and 41mm height with a 5mm spine this honesuki has real authority - stiff, precise, and finished to a standard that is immediately apparent in hand. D-shaped ho wood handle with buffalo horn ferrule.
What Customers Are Saying: The one reviewer calls this the nicest knife in his collection. He praises the balance, the spine finishing as incredibly well done, and describes the sharpening by Nishimura Norikatsu as sublime.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive and will patina with use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel knives require specific sharpening technique - sharpen the bevel side on water stones and polish the flat back side carefully to maintain the traditional geometry.
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
- Handle: D-Shaped Ho Wood
- Ferrule: Buffalo Horn
- Weight: 5.0 oz (142g)
- Blade Length: 150mm
- Spine Thickness at Base: 5mm
- Blade Height: 41mm
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