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History of Aoki Hamono
In the 16th century, the city of Sakai was called the Venice of the East and became prosperous as the center of trade between Japan, China, and South Asia with the largest commercial district in Asia. Later, the golden days of the city of Sakai were passed down from generation to generation, which formed the basis for the saying
"Everything appears first in Sakai."The origin of Sakai's knives can be traced back to the construction of the Nintoku Mausoleum (Tomb of Emperor Nintoku), which is famous as the world’s largest keyhole-shaped burial mound. At that time, a vast amount of hoes and harrows were needed for the large-scale construction. To manufacture such tools, blacksmiths came from throughout the nation to settlements in the area. During the Tempo era, tobacco from Portugal became popular. As a result, demand for the knives used to cut tobacco leaves increased. Consequently, blacksmiths in Sakai started to manufacture knives. The quality of the knives was recognized by the Edo government of that time, and the knives were authorized as proprietary products of Sakai. The knives were sold throughout the nation and carried the engraved stamp "Sakai Kyoku." Later, when production of tobacco became mechanized and the demand for tobacco knives declined, blacksmiths started to manufacture such kitchen knives as Deba, Yanagiba, and Usuba, which are used by cooks throughout the nation. The traditional manufacturing methods and excellent skills of the craftsmen led to the knives being designated traditional arts and crafts in 1982. |
Sakai Takayuki Warikomi Petty Knife 135mm
Blade Steel: Blue Steel #2 (Carbon Steel) Feature: Hammered Finish, San-Mai Stainless Steel Clad Handle: Western Pakka Wood Handle with Rivets |
Sakai Takayuki Warikomi Santoku 180mm
Blade Steel: Blue Steel #2 (Carbon Steel) Feature: Hammered Finish, San-Mai Stainless Steel Clad Handle: Western Pakka Wood Handle with Rivets |
Sakai Takayuki Warikomi Gyuto 200mm
Blade Steel: Blue Steel #2 (Carbon Steel) Feature: Hammered Finish, San-Mai Stainless Steel Clad Handle: Western Pakka Wood Handle with Rivets |
Sakai Takayuki V10 Damascus Gyuto 210mm
Blade Steel: VG-10 (Stainless Steel) Feature: 33-Layers Damascus Hammered Finish Handle: Yew Wood Octagonal Handle with Red Pakka Ferrule |
Sakai Takayuki 165mm Santoku
Blue Steel Core Clad in Stainless Steel with Hammered Finish (San-Mai Construction) |
Sakai Takayuki 185mm Gyuto/Chef Knife
Blue Steel Core Clad in Stainless Steel with Hammered Finish (San-Mai Construction) |
Sakai Takayuki 210mm Gyuto/Chef Knife
Red Pakka Wood Handle and comes with Ho Wood Saya VG10 Stainless Steel Core with 33 Layers Hammered Damascus |
Sakai Takayuki 240mm Gyuto/Chef Knife
Red Pakka Wood Handle and comes with Ho Wood Saya VG10 Stainless Steel Core with 33 Layers Hammered Damascus |
Sakai Takayuki 150mm Wa-Petty Knife
Ho Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Swedish Steel Blade Core with 45 Layers Hammered Damascus |
Sakai Takayuki 210mm Wa-Gyuto/Chef Knife
Ho Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Swedish Steel Blade Core with 45 Layers Hammered Damascus |
Sakai Takayuki 240mm Wa-Gyuto/Chef Knife
Ho Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Swedish Steel Blade Core with 45 Layers Hammered Damascus |
Sakai Takayuki 150mm Wa-Petty Knife
Ebony Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Swedish Steel Blade Core with 45 Layers Hammered Damascus |
Sakai Takayuki 210mm Wa-Gyuto/Chef Knife
Ebony Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Swedish Steel Blade Core with 45 Layers Hammered Damascus |
Sakai Takayuki 240mm Wa-Gyuto/Chef Knife
Ebony Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Swedish Steel Blade Core with 45 Layers Hammered Damascus |
Sakai Takayuki 270mm Yanagiba
Ebony Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Yasuki White #1 Steel |
Sakai Takayuki 270mm Kiritsuke Yanagiba
Ebony Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Yasuki White #1 Steel |
Sakai Takayuki 270mm Sakimaru Takobiki
Ebony Wood Handle and Buffalo Horn Ferrule Comes with Ho Wood Saya Yasuki White #1 Steel |
Sakai Takayuki 210mm Mioroshi Deba
Ho Wood Handle with Buffalo Horn Ferrule Comes with Ho Wood Saya Yasuki White #1 Steel |
Sakai Takayuki 150mm Hankotsu/Boning Knife
Inox Steel |
Sakai Takayuki Grand Cheff 150mm Wa-Petty Knife
Ho Wood Handle with Buffalo Horn Ferrule Comes with Ho Wood Saya Uddeholm Swedish-steel |
Sakai Takayuki Grand Cheff 180mm Wa-Petty Knife
Ho Wood Handle with Buffalo Horn Ferrule Comes with Ho Wood Saya Uddeholm Swedish-steel |
Sakai Takayuki (堺孝行) Tokujou Kani Kiri 180mm (White #2 Steel)
Sakai Takayuki Kani Kiri 180mm
Blade Steel: Yasuki White Steel No. 2
Handle: Ho Wood with Black Pakka Wood Ferrule
Blade Length: 190mm (Heel to Tip)
Total Length: 360mm
Blade Height at Heel: 70mm
Spine Thickness at Heel: 7.55mm
Total Weight: 465.6g
Blade Steel: Yasuki White Steel No. 2
Handle: Ho Wood with Black Pakka Wood Ferrule
Blade Length: 190mm (Heel to Tip)
Total Length: 360mm
Blade Height at Heel: 70mm
Spine Thickness at Heel: 7.55mm
Total Weight: 465.6g
Sakai Takayuki (堺孝行) Aonikou Honyaki 270mm Yanagiba with Saya
A Honyaki Yanagiba…. (Blue #2 Steel)
Blue Steel #2 Yanagiba, 270mm, 64 HRC with Ebony handle
Blue Steel #2 Yanagiba, 270mm, 64 HRC with Ebony handle
Sakai Takayuki (堺孝行) Shirogami #2 Honyaki 180mm Deba with Saya
Sakai Takayuki Honyaki Series 180mm Deba (Shirogami #2) with Ebony Wood Handle and Buffalo Horn Ferrule (comes with Ho Wood Saya)
This Honyaki Deba is our latest arrival of Honyaki Knives at our showroom.
This is the highest grade of Japanese knife, using white-2 steel from Yasuki, which features superb abrasion resistance, presenting a clean, beautiful moire pattern.
A Honyaki (glost-fired) knife retains its sharpness for a long time once it is ground and that the cut plane of food is beautiful. Sakai Takayuki's Honyaki Series are top-rank products that ensure a wonderful sharpness and manufactured with a unique traditional method.
It is said that once a blade is ground, the blade maintains its edge for a long time, cutting is very smooth, and the cut surface is beautiful.
Sakai Takayuki's Honyaki series of knives are manufactured with water quenching. Since the speed of cooling is faster than with oil quenching, the hardness of the steel can be enhanced.
Now available at Razorsharp Showroom.
This Honyaki Deba is our latest arrival of Honyaki Knives at our showroom.
This is the highest grade of Japanese knife, using white-2 steel from Yasuki, which features superb abrasion resistance, presenting a clean, beautiful moire pattern.
A Honyaki (glost-fired) knife retains its sharpness for a long time once it is ground and that the cut plane of food is beautiful. Sakai Takayuki's Honyaki Series are top-rank products that ensure a wonderful sharpness and manufactured with a unique traditional method.
It is said that once a blade is ground, the blade maintains its edge for a long time, cutting is very smooth, and the cut surface is beautiful.
Sakai Takayuki's Honyaki series of knives are manufactured with water quenching. Since the speed of cooling is faster than with oil quenching, the hardness of the steel can be enhanced.
Now available at Razorsharp Showroom.