Sakai Takayuki S/S AUS8 Santoku 180mm

Sakai Takayuki

Aoki Ichiro, founder of Aoki Hamono cutlery house, moved to Sakai in 1947. Sakai is already, at that time, a traditional knives making center located south of downtown Osaka. He gives his brand the name of his eldest son: SAKAI TAKAYUKI. Aoki Takahiro, 3rd generation now runs the family business.

Aoki Hamono has its own forges, very famous, known as the "Sanpo workshop". It is the kingdom of Master smith Doi Itsuo (he has been working for 3 generations for Aoki Hamono) and Master knife maker Yamatsuka Mitsuo and his sons. 

Aoki Hamono also ensures that the tradition and skills of Sakai's cutlery are passed on to the next generation by training and employing young apprentices, not only preserving the traditions of the past, but assuming responsibility for to come up. This deep involvement in the making of knives is one of the reasons why Aoki Hamono and Sakai Takayuki knives have become the number one cutlery market in Sakai.

Each knife is hand sharpened to ensure maximum sharpness out of the box. We highly recommend you to once experience the Takayuki quality.

Product detail

The Takayuki S/S line is probably the very first choice for those of you who is thinking of giving the famous Japanese kitchen knives a try. If you have been using the much thicker German knives forever, then the thinner Japanese knives will bring you into a whole new world.

This line is also perfect for young chefs / students / apprentices with limited budget looking for performance.

Utilizing the state-of-the-art AUS8 steel, the knife is relatively hard yet not very chippy. It is super easy to sharpen and is able to get to a crazy sharp edge.

Specifications:

• Blade length:
• Overall length:
• Thickness at spine:
• Thickness at 1 cm from the tip:
• Handle material:

Maintenance:

• Hand wash and wipe dry, NO DISHWASHER
• Please use the knife as it should be, not frozed food, and not as screw driver
• Hand sharpen with waterstone, honing rod is not suitable for Japanese knives