Sakai Takayuki "Ryky Limited Edition" Aogami #2 240mm Gyuto
Pickup currently unavailable
After years of testing every knife he can get his hands on, this particular blade profile is still one of Ryky’s favorites. This profile took over a year of designing and redesigning before the final version was approved. With a spine thickness of only 2mm, and weighing about 6 oz (170g), this qualifies as what knife enthusiasts like to call “lasers”. An ultralight and thin knife that knife purists absolutely love, and with a profile that has been perfected by Ryky’s personal input.
Made by the famous Sakai knife maker Sakai Takayuki, using Aogami #2 steel as core, this "Ryky Limited Edition" knife is paired with an Echizen painted handle in either green or navy blue, with Tortoiseshell pattern.
Ryky Limited Edition: This is a limited production of 100 knives with each handle (total of 200 knives).
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sakai Takayuki
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 49mm
- Spine Thickness
- Above heel: 2.2mm
- Middle: 2.0mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: ABS Resin (Heat resistant to 90℃ / 194 ℉)
- Paint: Antibacterial Paint (Echizen Technique)
- Color: Green Tortoiseshell / Navy Tortoiseshell
- Length: 137mm
- Overall Length: 386mm
- Weight: 164g (5.78oz)
- Mark (Front): In Japanese Kanji "Sakai Takayuki" (堺孝行) ;
- Mark (Back): "Ryky Limited Edition" ; "Made in Japan 日本製"
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.
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 Super core. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Ordered 5 knives from your store, offered prompt service and am completely satisfied with your services. Wish you weren't sold out of some of your inventory but that is business, thanks for your service.
This would be the perfect father gift for my self As a father n a cook . This would be heaven
I am so in love with this knife!
1. Super Lite
2. Extremely Nimble.
3. Cuts Like a Dream.
4. Perfectly Balanced.
5. Easy To Use.
6. Just Perfect!
Use the tip to finely dice garlic.
Transition to chopping vegetables.
And finally use it to slice meat.
If you’re looking for a knife that can handle anything with ease and not have to worry about switching knifes while preparing dinner.
This knife is a workhorse!
Even with my hands that are the size of bears paws 🐾 I have more than enough space with a pinch or normal grip. Sooooo good!
When I first got the knife the handle seemed to be very slippery. Don’t be alarmed. It was probably some tsubaki oil on it. After I washed it a couple of times. It is perfect.
I’ve been using it for a few days now and I’m just falling in love with it more and more every day.
The design is so beautiful.
The profile is so sexy.
The handle is what dreams are made of.
Thank you Ryky.
That is a well made and beautiful knife.
I’m very proud to own this.
My coworker is a sushi chef with a collection of knives. My coworker, really liked using this knife. I on the other hand. am a first time Japanese knife owner. I stabbed & cut my self a few times learning how to use it. I’d say that this knife is plenty sharp enough, for my standards.
Second buy from this store. Very good service. The knife is really good. Thin so it slices super good. Crowned spine, why dont more manufacturers do that? And laminated steel and very hard core, and most imporatant for me, stainless clading. So i get a carbon steel knife that is stainless, almost. I wanted the plastic handle for easy och maintnence. Wife wanted it, haha. This profile is absolutley beautiful. Of course I want to buy a Masamoto ks in the future, but this is very close.