Sakai Takayuki Honyaki Gyuto in Aogami #2 steel

Discover the pinnacle of Japanese craftsmanship with Sakai Takayuki Honyaki Gyutomade from the legendary Aogami #2 ("Blue Paper Steel") steel. This knife reflects the deep You say the city's tradition of blacksmithing, where each knife is shaped by the hands of a master craftsman, guided by decades (if not centuries) of experience.

Key features:

🔹 Honyaki hardening - is one of the most sophisticated and prestigious knife hardening techniques in Japan. By using the clay coating technique and water hardening (mizuyaki), the blade acquires a good hardness (about 62-64 HRC) on the blade and therefore maintains its excellent sharpness for a long time. Meanwhile, the pentis remains softer, which prevents possible breakage. This method is reminiscent of the production of Japanese swords (katanas).

🔹 Aogami #2 (Blue Steel #2) - is a high quality carbon steel enriched with tungsten and chromium. This gives the knife an exceptional sharpness, durability and a clean cut.

🔹 Form of Gyuto - A versatile chef's blade, perfect for vegetables, meat or fish. The gentle curve allows both chopping and slicing movements.

🔹 Octagon (hakkaku) handle - made of luxurious dark wood for a safe, ergonomic and balanced grip. Suitable for both right- and left-handed users.

🔹 Unique hamon pattern - Honyaki hardening creates a subtle but eye-catching linear pattern on the blade that shows where the clay layer ends - a real artistic touch.

Recommendations for maintenance:

As this is a Honyaki knife in carbon steel, it is recommended:

• Clean and dry after each use
• Use only suitable sharpening stones (recommended: natural Japanese stones)
• Do not store in a humid environment

This knife is not just a kitchen tool, but work of artfor professionals or enthusiasts who appreciate sharpness, heritage and perfection in every cut.