Japanese Artisan Nakiri Knife 18cm Sakai Takayuki Homura Guren

A forged blade in Aogami steel

This nakiri knife features a blade structure known as San Maï ("3 layers" in Japanese). This typically Japanese construction consists of surrounding a rigid alloy core with a layer of softer steel, which is folded over and sandwiches the core: 3 layers of steel. This structure gives the blade optimum balance while protecting its core.

Here, the blade core is made of Aogami #2 steel (also known as Blue Paper Steel #2). This is a top-of-the-range Japanese alloy produced by the renowned steelmaker Hitachi.

The alloy is enriched with 1.2% carbon, the essential element for increasing a steel's hardness. What's more, the higher the hardness of a steel, the longer it retains its cutting edge. The blade of this nakiri, for example, reaches 62 HRC on the Rockwell scale: it retains its edge for a long time, and its sharp cutting edge is highly effective.

This Aogami #2 steel is an expensive alloy that only a few top blacksmiths know how to work. Indeed, if the blacksmith who works it is not an expert, the losses can be considerable. Sakai Takayuki has called on Japanese blacksmith Itsuo Doi to work it!

On top of the Aogami #2 steel core is a layer of softer steel. As mentioned above, it helps protect the core while giving it greater flexibility. The blade does not become flexible, but rather softer in use: it is more resistant to the shocks encountered when cutting, and therefore more resistant to breakage.

Finally, the blade has been hammered to retain its rough-forged appearance. Its authentic look gives it great character and highlights the grandeur of Japanese craftsmanship. You can also see the kanjis that have been hand-engraved on the blade. One of them, Homura 焔, means "flame" in Japanese and echoes the name of the range.

A superb handle in robust burnt oak

Your Homura Guren 18cmnakiri knife features a handle made from oak. This durable wood is highly resistant to impact. With its high density, oak is difficult to warp, even in the event of vibration or impact, making it perfect for knife handles. The oak has been burnt at the tip, enhancing its strength and providing a superb contrast with its light-colored side.

The handle is octagonal in shape to suit all cooks, right- and left-handed. Its grip is ideal for perfect handling.

On this knife, you can see a gap where the blade fits into the handle. You might think that the blade doesn't fit properly, but this gap is deliberate: exposed machi is a signature finish of the Sakai region. Its purpose is to bring perfect balance to the knife by playing on its center of gravity.

Wood pulp has been added to fill the spaces where the blade is inserted into the handle. Your knife is perfectly watertight, preventing water or cut food from slipping inside.

Your knife must be washed by hand, using a non-abrasive sponge and mild soap. Do not put in the dishwasher or soak in the sink. Be careful not to get the knife handle wet. Once washed, dry the knife immediately and carefully to remove all traces of moisture. You can then store it in a dry place.

Note that despite perfect care, the blade may change color over time. This is perfectly normal! It's simply a question of the carbon-enriched steel reacting to external elements such as humidity in the air or acidity in food.

Japanese craftsmanship at Sakai Takayuki

The nakiri knife is an indispensable kitchen knife for slicing vegetables. Its tall, rectangular blade cuts vertically and quickly for clean results. Be careful, however, not to cut too hard foods, such as squash or frozen foods.

Sakai Takayuki is a Japanese company founded in the 50s in Sakai, as its name suggests. Thanks to its many years of experience, it has acquired great expertise in the art of knife-making, and has inherited the ancestral know-how of the blacksmiths who made the samurai's katana. Indeed, Sakai is a stronghold of Japanese cutlery. The brand can therefore offer you quality Japanese knives that combine modern visuals with traditional manufacturing methods.

Sakai Takayuki called on master blacksmith Itsuo Doi to create the Homura Guren knife range. His know-how and skills come from his father, Keijiro Doi, who was a famous master blacksmith known for his great technique. Keijiro taught his son his technique, which consists of forging steel at a lower temperature than normal. This preserves all the steel particles, which are not burned, so that the knives are more durable. Itsuo Doi has been using this meticulous process for over 50 years to forge his knives, which are of the highest quality.

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