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Japanese excellence for precise fish slicing!
33-cm blade made of Japanese Aogami #2 steel (approximately 1.2% carbon)
Water-hardened Honyaki construction: a rigid, high-performance blade
Hardness: approximately 62 HRC —excellent edge retention
Mirror-polished finish: smooth and elegant surface
Asymmetrical grind: forright-handed users
Octagonal ebony handle
Black buffalo horn guard
Forged by Kenji Togashi and sharpened by Mitsuo Yamatsuka
Blackmagnolia scabbardwith inclusions
Carbon steel knife: requires careful maintenance
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Handcrafted in Japan, this high-end Sakai Takayuki fuguhiki knife combines a long, refined blade with a selection of premium materials. Its 33 cm blade is designed to make clean, even cuts on raw fish. Its Aogami #2 steel, Honyaki construction, and mirror-polished finish make it a piece intended for discerning connoisseurs of Japanese cutlery. The ebony handle, black buffalo horn bolster, and black-stained magnolia saya further enhance its exclusive character. A collector’s item forged by Kenji Togashi and sharpened by Mitsuo Yamatsuka—to be used with care!
The fuguhiki is a Japanese knife specially designed for slicing pufferfish, known as fugu. Its long, thin, and narrow blade allows for very even slices with a fluid and controlled motion. This shape is also suitable for preparing other raw fish and making delicate cuts.
Measuring 33 cm in length, the blade features a core made of Japanese Aogami #2 steel, also known as Blue Steel Paper 2. This carbon steel is prized for its ability to hold a fine, long-lasting edge. Its hardness of approximately 62 HRC ensures excellent edge retention, though it requires careful handling.
Its Honyaki construction means the blade is forged from a single piece of steel and then hardened through water quenching. This traditional method requires great skill to control the metal’s internal stresses. It results in a rigid, thin blade that delivers exceptional cutting performance.
The mirror-polished finish provides a smooth, lustrous surface, as well as a very elegant appearance.The asymmetrical grind makes this knife ideal for right-handed cooks.
The handle is crafted from ebony, a dense and elegant wood known for its dark hue. It lends this piece a understated and refined aesthetic that perfectly complements the blade’s mirror finish and the black saya.
Its octagonal shape provides multiple points of contact with the hand. It makes it easier to determine the knife’s orientation while cutting, while also ensuring a stable grip. The black buffalo horn bolster ensures a harmonious transition between the blade and the handle.
The machi is intentionally exposed at the junction between the blade and the handle. This traditional feature is characteristic of many knives made in Sakai. It preserves the typical construction of Japanese knives with removable handles and contributes to the blade’s overall balance by positioning the center of gravity toward the rear. The exposed machi is therefore not a finishing flaw; rather, it reflects a commitment to traditional Sakai cutlery methods.
This high-end Japanese knife combines cutting precision, premium materials, and meticulous craftsmanship:
The blade’s asymmetrical design is suited for right-handed users. Its 33 cm length requires a clear workspace and controlled technique. Use a wooden or soft-surfaced cutting board, and avoid very hard foods, bones, and glass or stone surfaces.
Wash the blade by hand only, using a soft sponge and a mild detergent, then dry it immediately without letting it soak. Do not put it in the dishwasher. Since Aogami #2 steel is prone to oxidation, wipe the blade regularly during use and occasionally apply a thin layer of food-grade mineral oil. Once completely dry, store the knife in its saya, which is designed to protect the blade and minimize contact with other utensils.
The Honyaki blade is crafted in the workshops of Sakai Takayuki, in Sakai, Osaka Prefecture. Its production draws on the complementary expertise of two Japanese artisans.
It is forged by Kenji Togashi. Renowned for his work on Honyaki blades, he shapes Aogami #2 steel and has mastered water quenching, a particularly demanding step for a blade made from a single type of steel. This process requires precise control of heating and cooling to produce a thin, rigid, and durable blade.
Mitsuo Yamatsuka is the sharpener responsible for finishing the blade. His work involves shaping the asymmetrical edge, refining the cutting edge, and achieving a mirror polish. This step brings out the qualities of the forging and ensures a consistent cut, ideal for the precise slicing of raw fish.
The collaboration between Kenji Togashi and Mitsuo Yamatsuka gives this piece its artisanal identity. Each step is rooted in the Sakai cutlery tradition, where forging and sharpening are entrusted to separate specialists.
Sakai Takayuki Japanese knives are available on Knifeleader.eu!
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