If you are a regular to our site you will know that we love finding unusual blades, blacksmiths, and applications of the knife making art. One look at this blade is all you need to see that we have succeeded finding another of these unique knives.
This is a butcher-style knife but with a twist. It looks like a fat scimitar or an upside down santoku. Or maybe the offspring of an encounter between the two! The unusual upswept tip and the very flat edge profile result in a knife with a very different look and feel on the cutting board. We think it would make a killer tool for breaking down sides of beef or for folks using it for barbecue competitions who want to show off!
The core steel is the ever popular Hitachi Blue #2 high carbon alloy. It is clad with a softer iron to protect and dampen the blade. The cladding is applied in the san-mai style where the outer layer, or jigane, is only on the face and not wrapped over the spine. As such it needs care with drying and cleaning. It will corrode if not given this attention. The cladding has a really well done brushed satin finish which highlights the polished Blue steel edge. The simple traditional octagonal handle is constructed from yew wood with a fine buffalo horn ferrule. Overall execution of handle and blade is of the highest order.
Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse.Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even (see photo)
Knife Type: Kogetsu (Gyuto)
Handle: Yew Octagonal
Ferrule: Black Buffalo Horn
Saya: Included
Weight: 7.2 oz (204 g)
Edge Length: 240 mm
Total Length: 400 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 53.6 mm
This is a butcher-style knife but with a twist. It looks like a fat scimitar or an upside down santoku. Or maybe the offspring of an encounter between the two! The unusual upswept tip and the very flat edge profile result in a knife with a very different look and feel on the cutting board. We think it would make a killer tool for breaking down sides of beef or for folks using it for barbecue competitions who want to show off!
The core steel is the ever popular Hitachi Blue #2 high carbon alloy. It is clad with a softer iron to protect and dampen the blade. The cladding is applied in the san-mai style where the outer layer, or jigane, is only on the face and not wrapped over the spine. As such it needs care with drying and cleaning. It will corrode if not given this attention. The cladding has a really well done brushed satin finish which highlights the polished Blue steel edge. The simple traditional octagonal handle is constructed from yew wood with a fine buffalo horn ferrule. Overall execution of handle and blade is of the highest order.
Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Takayuki Homira Blue 240mmPosted By: Matthew Small - verified customer
3 people found this review helpful
What an incredible knife. It was a gift but I would have purchased it either way. I use it as a butcher knife but with the unique shape it can be used as a chefs knife. It's beautifully made. I'll certainly purchase another style of the same line.
3 people found this review helpful
What an incredible knife. It was a gift but I would have purchased it either way. I use it as a butcher knife but with the unique shape it can be used as a chefs knife. It's beautifully made. I'll certainly purchase another style of the same line.
