Sakai Takayuki | Honyaki Aoba Steel | Masao Sakimaru (Genbu) | 300mm | Ebony Octagonal Buffalo

[The pinnacle of Sakai forged cutlery] The beauty and sharpness of a Japanese sword by Masao Sakimaru (Genbu) Honyaki Ao-ni Steel

• Use: A premium yanagiba knife for cutting sashimi. Its distinctive "sakimaru" (rounded tip) shape, with a curved tip like the tip of a Japanese sword, is a distinctive feature. Its elegant form not only captivates customers at the counter, but also allows for a smooth, flowing cut, as the blade does not catch on food.
• Material and manufacturing method: Rather than combining mild steel and steel, this knife is made using a single "Aogami No. 2" steel, forged and then rapidly cooled in water using the "honyaki" (water-firing) technique. It is extremely difficult to manufacture, making it a rare item that can only be made by a select number of master craftsmen. The pure steel has incredible sharpness, sharpening the edges of sashimi and leaving the cross section shining like a mirror.
• Design: The blade features a beautiful wave pattern called "hamon," which is created by the quenching process, just like a Japanese sword. True to its name, "Genbu," the handle and sheath are often made of the finest ebony, and the dignified, all-black appearance enhances the dignity of the owner.

"As a chef, I want to own one someday." This is a masterpiece that embodies that dream, standing at the pinnacle of sharpness, beauty, and prestige, truly a family heirloom.