Description
⚡Sakai Takayuki Seigaiha Western Sujihiki 24cm⚡
🔥Brand: Sakai Takayuki
🔪YouTube Demo Video:
🔪Knife Type: Western Sujihiki
🔪Steel: N685 Stainless Steel Damascus
🔪Rust Resistance: Strong
🔪Size: 24cm
🔪Handle: Black Reinforced Wood
🔪Saya: Optional add-on (various materials available)
🔪Thickness: ≈1.5mm
🔪Blade Width: ≈4.2cm
🔪Weight: ≈192g
Although stainless steel has strong corrosion resistance, it may still rust in humid, salty, or damaged conditions. Keep dry and
maintain regularly.
Brand Introduction:
Sakai Takayuki is the flagship brand of Aoki Hamono, inheriting over 600 years of Sakai blade-making tradition.
Sakai is one of Japan’s three major knife-producing regions, originally famous for samurai swords.
In the 16th century, the tobacco knife industry led to the development of high-quality handmade kitchen knives, which eventually became official products of the Edo Shogunate.
Their knife lineup includes single-bevel, double-bevel, Japanese, and Western blades, exported to over 100 countries.
The “Sakai Takayuki Knife Gallery & Lounge” integrates knives, art, and culinary culture, allowing visitors to experience traditional craftsmanship and Japanese blade culture.
Steel Introduction:
German Böhler N685 is a martensitic stainless steel known for high corrosion resistance, high wear resistance, and good toughness.
Key features:
• High corrosion resistance (17–19% chromium with molybdenum and vanadium)
• Excellent wear resistance and edge retention
• Toughness with hardness around HRC ≈58–59
• Easy to maintain and sharpen
Chemical composition: approx. 0.90% carbon, 18.5% chromium, 1.1% molybdenum, 0.1% vanadium.
Commonly used in European kitchen knives, hunting knives, outdoor tools, medical instruments, food-processing components, and industrial parts.
Knife Type Introduction:
A sujihiki is mainly used for trimming meat and removing sinew (silverskin).
With a long, thin blade, it easily slides between muscle fibers and membranes.
It is also widely used to cut sushi blocks or sashimi-grade meat such as tuna akami.
It functions as a versatile knife between a gyuto and a yanagiba.