Sakai Takayuki is known for being the top knife maker in Sakai, Japan and are one of the biggest manufacturers of Japanese knives around the world. The company is located in the samurai city of Sakai, which happens to be the birthplace of Japanese sword making and handcrafted Japanese cutlery since the 14th century.
Sakai knives are made from high carbon steel and forged using many of the same techniques used to make Japanese swords. The knives, which are known for its high quality, excellent edge-life, overall durability, and functionality are made by highly skilled craftsmen who apply special techniques during the manufacturing process.
Let’s check some of the best Sakai Takayuki knives made from Aogami 2 steel below.
Sakai Takayuki Honyaki Water Quench Aogami 2 Steel
Sakai Takayuki’s honyaki mirror finished Aoko or Blue Paper (Aogami) No. 2 Steel knife is made from the famous Yasugi steel, a prime high-carbon steel. The edges of these knives are very hard and retains its sharpness for a long time, and the blades are crafted in Sakai through a traditional Honyaki (water quenching) process. Compared to other types of knives on the market, honyaki knives can’t be mass-produced and are expensive due as they’re handmade.
Honyaki knives are also some of the highest quality Japanese knives, said to be the closest thing to words of ancient Japan, and Sakai’s honyaki knives are made primarily for professional chefs use. The handle is made from ebony wood, and the Japanese-style octagonal figure fits very comfortably in most people’s hands. There is a Buffalo tsuba equipped to the handle, representing high-quality and excellent durability. These knives come in a wide range of models such as Usuba (vegetable knife), Yanagiba (sashimi knife), and Fuguhiki (sashimi knife).
Sakai Takayuki Honyaki Water Quench Aogami 2 Steel Selections
Sakai Takayuki Aoniko Blue 2 Steel Mirror Finish
Sakai Takayuki’s Aoko or Blue Paper (Aogami) No. 2 steel mirror finished knife series are made from the famous Yasugi steel, a prime high-carbon steel which has been widely used in Japan for a long time. This steel provides high durability and excellent toughness due to its hardness, and knives made with this steel are considered high-end.
The blades of these knives are mirror finished, similar to a traditional Japanese sword. The Japanese-style wood handle is made from half rounded hexagonal Ho Wood (Magnolia) and fits very comfortably in most people’s hands. There is a Buffalo tsuba equipped to the handle, representing high-quality and excellent durability. These knives come in a wide range of models such as Usuba (vegetable knife), Yanagiba (sashimi knife), and Fuguhiki (sashimi knife).
Sakai Takayuki Aoniko Blue 2 Steel Mirror Finish Selections
Sakai Takayuki Aoniko Blue 2 Steel Ebony Handle
These knives feature the same blade as the Sakai Takayuki Aoniko Blue 2 Steel Mirror finish knives, with the only difference being the handle material which is made of ebony wood. Once again, the Japanese-style octagonal figure fits very comfortably in most people’s hands. The knives also come in a wide range of models to suit different purposes.
Owners of any of the knife series mentioned above should observe and follow the usage and care instructions below to ensure maximum lifespan of their knives:
- Do not to cut, hit, or chop frozen products or bones, as the blade can chip or break
- For cleaning, hand wash the blade with warm water only and towel dry
- Use a sharpening stone to maintain the sharpness of the blade
- Do not use a dishwasher to clean your knife.
Sakai Takayuki Aoniko Blue 2 Steel Ebony Handle Selections
If you’re a professional chef or someone looking for a high-end kitchen knife, then the options mentioned above, all made by Sakai Takayuki, are all great choices. Compared to other knife series manufactured by Sakai Takayuki, these are more expensive, however the quality, material, attention to detail make them worth it.