⭕Sakai Takayuki, a brand under Aoki Hamono, inherits over 600 years of Sakai forging tradition. Sakai City, one of Japan's top three knife-producing regions, originally famous for Samurai swords, shifted to high-quality kitchen knives in the 16th century, becoming an Edo Shogunate monopoly item. Through refined forging — repeatedly hammering soft iron and steel — Sakai Takayuki produces sharp and durable blades exported to over 100 countries. Their Gallery & Lounge combines knife craftsmanship, art, and culinary experiences to share Japanese knife culture globally.
Steel Introduction:
⭕️White Steel #2: Refined from yellow steel by removing impurities, offering excellent sharpness, ease of sharpening, and great edge retention at HRC62-63. While prone to rust, proper care allows long-term use. This steel is widely favored by professional chefs.
Knife Model Introduction:
⭕️Yanagiba (Sashimi Knife): A long, narrow single-bevel knife designed for slicing sashimi and raw fish with smooth, clean cuts that preserve texture and freshness — an essential knife in traditional Japanese cuisine.