The Sakai Takayuki Single-Bevel Honesuki you see here is a rare and beautifully crafted interpretation of a traditional Japanese poultry knife. Forged by master blacksmith Togashi Kenji and hand-sharpened by renowned finisher Nishimura Norikatsu, this knife is a true expression of Sakai craftsmanship.
Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.
The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship.Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Weight: 7.9 oz (224 g)
Edge Length: 183 mm
Spine Thickness at Base: 6 mm
Blade Height: 51 mm
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Hand-wash only—never put it in the dishwasher
Dry immediately after use to avoid rust
Store in a dry place
Apply a light coat of oil if storing for long periods
Avoid cutting through bones or frozen food
With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.
Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.
The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship.
Care & Maintenance
This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care:
With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.
