Sakai Takayuki, from Aoki Hamono, continues over 600 years of forging tradition in Sakai City, one of Japan’s three major knife production centers. Known originally for samurai swords, the 16th-century development of tobacco knives led to high-quality handcrafted kitchen knives, officially supplied to the Edo shogunate. Their forging technique alternates soft iron and steel for sharp, durable edges.
Sakai Takayuki offers a rich variety of knives, including single and double-edged, Japanese and Western styles, exported to over 100 countries. The Sakai Takayuki Knife Gallery & Lounge offers visitors a blend of knife craft, art, and culinary experience, shining a spotlight on traditional Japanese craftsmanship worldwide.
Steel Introduction
Blue Steel No. 2 is an upgrade from White Steel No. 2 by adding tungsten (W) and chromium (Cr), enhancing edge retention. It is a high-end steel preferred by advanced users due to its hardness and challenging sharpening requirements.
Knife Model Introduction
Honesuki knives are primarily designed for meat deboning and tendon removal, featuring a long, thin blade that easily slides between meat and sinew. It’s also commonly used for slicing sushi and sashimi cuts, such as lean tuna. This knife is a versatile alternative bridging the gap between a Gyuto and Yanagiba.