Aogami Super steel
SAKAI TAKAYUKI Gyuto 210 mm AS+, Tsuchime, Kuroichi, Zelkova (chef’s knife)
SKU: 01193Sakai Takayuki Gyuto
Double-sided sharpened and laminated (Sanmai) blade of stainless steel with a core of Japanese Aogami Super steel (non-stainless). The blade is extremely thin and manually sharpened and has no thickenings, which makes sharpening on Japanese water stones very easy.
The Aogami steel (also known as Blue paper steel) is forged between two layers of softer steel. This outer layer is made of softer steel and ensures that the core steel is well protected against possible damage and oxidation. The name has nothing to do with the colour of the steel, but after the paper in which the steel is packaged at the Hitachi steel factory in Japan. There are 3 different grades: super, #1 and #2. Blue steels have, in addition to the high carbon content, also added chromium and vanadium to their alloy compared to Shirogami steel (White paper steel). Aogami blue super has an extra feature and that is the addition of tungsten. Blue steels are more difficult to maintain on a whetstone, but stay sharp longer. In contrast to White steel, Blue steel will rust slightly less.
These knives are made in Sakai in the South-part of Osaka and is traditionally the capitol of traditional knives from Japan. Sakai Takayuki is a brand developed by Aoki san en Ogawa san.
- Blade length: 210 mm
- Total length: 360 mm
- Weight: 160 grams
- Blade height: 47 mm
- Blade thickness: 2.0 mm
- Steel type: Core: Japanese Aogami steel (non-stainless) with 2 layers of steel (Sanmai forged) with beautiful Hammered (Tsuchime) finish and black protective layer (Kuroichi)
- Hardness: 62 (Rockwell C)
- Handle: Octagonal Zelkova wood handle with red brown bolster
- These knives are not dishwasher safe and very sensitive to hard and/or frozen products.
Sakai Takayuki is the knife brand of Aoki Hamono Seisakusho, a workshop with a history dating back to 1947. They continue to produce traditional Japanese blades while also offering accessible options for beginners and home cooks.
Their traditional Japanese knives are crafted by master blacksmith Itsuo Doi, the son of renowned craftsman Keijiro Doi, and finished by expert sharpener Yukinori Oda. These knives are crafted to exceptional standards and embody the high level of craftsmanship Japan is known for.
Alongside these premium knives, Sakai Takayuki offers a range of more affordable options produced by other skilled artisans in their workshop. This collection includes knives made with layered Damascus steel and western-style handles. By combining traditional forging methods with modern manufacturing techniques, Sakai Takayuki provides knives that are suitable for professionals and enthusiasts alike.
