Japanese Artisan Sakimaru Takohiki Knife 30cm Sakai Takayuki Homura Guren

When you buy a Japanese knife made in Sakai, you're opting for tradition and performance, without compromise!

This TakohikiSakimaru knife is made there by Sakai Takayuki, a Japanese company that brings together highly skilled traditional blacksmiths. They develop superb, one-of-a-kind ranges using quality materials, for knives that will stay with you for years to come. This model was forged by the famous Itsuo Doi san, a true cutlery legend. His father was already a forging legend, thanks in no small part to his highly technical skills (he could forge aogami at a much lower temperature than other blacksmiths, thus avoiding too much carbon loss). He passed on his know-how to his son, who has been creating knives for almost half a century. He is a patient blacksmith, who will take care to respect each forging step to guarantee incredible results.

This particular model, with its very traditional look, is designed for cutting fish. It is used, for example, on large pieces of tuna. The blade produces beautiful slices or chunks. Thanks to its length, the blade allows you to be at ease on large pieces.

A Japanese knife with quality materials

The blade of the Sakai Takayuki knife is based on a San Maï structure, i.e. it is built on 3 alternating layers of steel. In the center is a rigid core, in this case Aogami 2, surrounded by a layer of softer steel to protect it. The advantage of such a structure is that the cutting edge is rigid and therefore long-lasting, but is balanced by the top layer, which gives it a slight "suppleness", making it less brittle in use. San Maï is a simplified damascus.

Japanese aogami 2 steel, also known as Blue Paper Steel 2, is produced by Hitachi, one of Japan's leading steelmakers, which supplies steel to a large number of blacksmiths. This particular alloy is enriched in carbon (between 1 and 1.2%), but also contains tungsten. These two elements are essential for maintaining a good ridigity and thus enabling the blade to have a sharp edge that holds. This top-of-the-range alloy ensures easy, pleasant cutting: food is cut with finesse, flesh is preserved.

This steel reaches 62 HRC on the Rockwell scale, a very good indicator that you'll be spacing out your sharpening sessions.

Once the core is wrapped in its top layer of steel, it can be hammered (this is called the Tsuchime finish). The hammering is elegant and can only be seen on the right-hand side of the blade.

In addition to this hammering, the right-hand side of the blade benefits from a rough-forged appearance: this is what makes the blade black. In fact, it's simply unpolished, and this is particularly appealing to Japanese chefs, who love its traditional feel.

On the other side of the blade, the steel is polished and immaculate. This makes the knife highly original.

This fish knife has a one-sided cutting edge, making it suitable for right-handed cooks. A beveled edge makes it even easier to penetrate flesh: the blade glides inside.

The handle is made of oak. Oak is strong and durable (which explains why it's often used in furniture design, for example). It also resists condensation and humidity, as well as shock and vibration (which means it won't warp easily).

The handle has been burnt at the bottom. This makes it even more resistant, while giving it a highly original aesthetic. The gradient color scheme gives it plenty of character.

With its 8 sides, it is light and easy to handle. It's a pleasure to use, even for long cut-outs.

A wood filler fills the space between the blade and handle, making it watertight.

Care and maintenance of your Sakai Takayuki handcrafted Japanese knife

- Wash by hand only, without soaking the handle (and don't soak the knife either).

- Once washed, wipe the knife with a soft cloth, then store it, checking that no trace of moisture remains.

Equip your knife with a Sharpening stone to maintain its ideal cutting edge!