Sakai Takayuki
Sakai Takayuki / Itsuo Doi "Homura Guren" Aogami #2 Kurouchi Tsuchime 225mm Gyuto
$359.00
Pickup currently unavailable
The "Homura Guren" knives are handcrafted by Sakai master blacksmith Itsuo Doi. Using Aogami #2 as core steel, clad in soft iron, the blade was heat-treated to 62-63 HRC for superb edge retention. The beautiful distal tapering and edge geometry ensure a superb cutting performance, and the Kurouchi Tsuchime finish gives this knife a characterful accent. The wa-handle is made of burnt Japanese Oak wood, coated with Urushi. Every knife is engraved with personal seal of Itsuo Doi.
Spec:
- Origin (Made in): Sakai, Japan
- Brand: Sakai Takayuki
- Craftsman: Mr. Itsuo Doi 土井逸夫
- Model No.: 01187
- Knife Type: Gyuto
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Soft Iron
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Kurouchi
- Tsuchime (Hammered)
- Kasumi Polish
- Blade Length: 225mm (8.6")
- Blade Height (at heel): 56mm
- Spine Thickness
- Above heel: 2.7mm
- Middle: 2.6mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Burnt Japanese Oak with Urushi
- Length: 138mm
- Overall Length: 372mm
- Weight: 227g (8.01oz)
- Engraved Mark (Front): In Japanese Kanji "Homura" (焔) and Itsuo Doi seal
- Engraved Mark (Back): In Japanese Kanji "Sakai Takayuki Blue #2 Steel" (堺孝行 青二鋼)
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.
Care:
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.