Sakai Takayuki
Sakai Takayuki "Tokujo Supreme" Shirogami #2 Deba with Buffalo Horn Handle
$9,307.00
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This is Takayuki's "Tokujo Supreme" line of deba, a hon-Kasumi line using White #2 steel, which is positioned as a premium line above the standard hon-Kasumi line with White #3 steel. "Tokujyo Supreme" white #2 deba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time.
Spec:
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sakai Takayuki
- Model No.: 03032/ 03035 / 03036 / 03037
- Knife Type: Deba
- Blade
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Shirogami #2 (White #2)
- Jigane (Cladding): Carbon Steel
- Hardness: 62 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 150mm (5.9") / 165mm (6.5") / 180mm (7.1")
- Blade Height (at heel): 49mm / 50mm / 54mm
- Spine Thickness
- Above heel: 7.0mm / 7.0mm / 7.4mm
- Middle: 5.6mm / 5.9mm / 6.1mm
- Handle
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 123mm / 127mm / 135mm
- Overall Length: 287mm / 308mm / 333mm
- Weight: 210g (7.41oz) / 234g (8.25oz) / 296g (10.44oz)
- Engraved Mark (Both Side): In Japanese Kanji "Sakai Takayuki Bespoke" (堺孝行 別誂)
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:
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. 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.