⭕️Sakai Takayuki: A brand of Aoki Hamono Seisakusho, inheriting over 600 years of Sakai blade-making craftsmanship. Originally known for making Samurai swords, Sakai is now one of Japan’s top knife-producing regions. Sakai Takayuki exports to over 100 countries and is highly valued by chefs worldwide. The "Sakai Takayuki Gallery & Lounge" further promotes knife craftsmanship and cultural experience.
Steel Introduction:
⭕️SG-2 Powder Steel: Composition — C: 1.25-1.50%, Cr: 14.0-16.0%, Mo: 2.0-3.0%, V: 1.8-2.5%, W: 1.5%. Offers extremely high hardness (HRC62-64), outstanding corrosion resistance, wear resistance, toughness, and excellent edge retention. It is a highly regarded steel for professional-grade kitchen knives.
Knife Model Introduction:
⭕️Kengata Santoku: Evolved from the traditional Santoku, the Kengata (sword-shaped) tip enhances versatility for cutting meat, vegetables, and fruits. A true all-purpose daily kitchen knife.