Sakai Takayuki

Sakai Takayuki Blue Steel Honyaki Yanagi 300mm (11.8")

Slicing Knife

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 300 mm (11.8")
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.

Works Well With

Akira-Saku Blue #2 Bunka 165mm
Vegetable Knife
Akira-Saku Blue #2 Funayuki Gyutou 165mm
Chef's Knife
Akira-Saku Blue #2 Funayuki Gyutou 180mm
Chef's Knife
Akira-Saku Blue #2 Funayuki Gyutou 210mm
Chef's Knife