Sakai Takayuki | Honyaki Aoba Steel | Masao | 300mm | Ebony Octagonal Buffalo

[The pinnacle of Sakai forged blades] Continuing the tradition of Japanese swords: Honyaki Ao-ni-hagane (water-tempered) Masao (Shobu) 300mm

• Use: A premium knife for cutting sashimi. With a blade length of 300mm, it can cut even large fish or shellfish with a single pull, and is an imposing size suitable for professional chefs to show off their skills at the counter.
• Material and manufacturing process: Unlike typical combined knives (Kasumi), this is a "honyaki" (hon-yaki) knife forged from a single "Aoni steel" (blue steel). Furthermore, by undergoing the "mizuyaki" (water-hardening) process, which is extremely difficult to manufacture and has a low success rate even for skilled craftsmen, it achieves hardness comparable to that of a Japanese sword and ultimate sharpness.
• Design: The blade has a beautiful, shiny "mirror-polished" finish. The handle is made of hard, durable, and highly prized ebony octagonal buffalo horn. The contrast between the jet-black handle and the mirror-like blade is breathtakingly beautiful.

This supreme sword embodies the Japanese sword's spirit of "unbreakable, unbendable, and sharp" in the modern era. It is a masterpiece that can be called the soul of a chef and a treasured piece to be cherished for a lifetime.