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Discover the artistry and precision of Sakai Takayuki Aoniko kitchen knives, crafted from the esteemed Yasugi Aoko Blue Paper No.2 steel. Renowned for its extraordinary hardness and edge retention, this high-carbon steel offers unmatched sharpness and durability, favored by professional chefs and culinary enthusiasts alike.
This beautiful example from Blue #2 carbon steel Usuba. The blacksmith uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane.Brand: Takayuki
Location: Sakai, Japan
Blacksmith: Kenji Togashi
Construction: Japanese Traditional Single Bevel Grind, Hammer Forged
Finish: Kasumi
Edge Steel: Blue #2
Weight: 7.6 oz (216 g)
Edge Length: 170 mm
Total Length: 320 mm
Spine Thickness at Base: 4.1 mm
Blade Height: 44.6 mm
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
This beautiful example from Blue #2 carbon steel Usuba. The blacksmith uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane.
