Sakai Takayuki Blue Steel Honyaki Yanagi 270mm (10.6")
Sakai Takayuki Blue Steel Honyaki Yanagi 270mm (10.6")

Sakai Takayuki

Sakai Takayuki Blue Steel Honyaki Yanagi 270mm (10.6")

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This line is the pinnacle of Japanese knife craftsmanship and a true collector's piece.  Master Blacksmith Kenji Togashi forges #2 Blue Steel, highly regarded for its edge life, purity and hardness with single pieces of carbon. This is a forging method only a handful of blacksmiths are capable of and one which produces the hardest, truest blades with the longest edge life. Each blade is sharpened on a series of wheels and natural stones by Master Bladesmith Hirotsugu Tosa and polished to a mirror finish.
*Complimentary magnolia knife sheath is included.
*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.

Handle material Ebony
Blade length 270 mm (10.6")
Thickness at spine 3.6 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 62-63
Edge / Bevel Single
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.

Description

This line is the pinnacle of Japanese knife craftsmanship and a true collector's piece.  Master Blacksmith Kenji Togashi forges #2 Blue Steel, highly regarded for its edge life, purity and hardness with single pieces of carbon. This is a forging method only a handful of blacksmiths are capable of and one which produces the hardest, truest blades with the longest edge life. Each blade is sharpened on a series of wheels and natural stones by Master Bladesmith Hirotsugu Tosa and polished to a mirror finish.
*Complimentary magnolia knife sheath is included.
*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.

Specifications

Handle material Ebony
Blade length 270 mm (10.6")
Thickness at spine 3.6 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 62-63
Edge / Bevel Single

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.