Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono in an open box with red inner side and Japanese characters label in the cover

The whole team of craftsmen that make Sakai TAKAYUKI for Aoki Hamono in front of the entrance of the workshop

Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono

Blade of Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono over a measure tape that shows the length of the blade

Two craftsmen from Aoki Hamono inspecting the balde of a Sakai TAKAYUKI Stainless Steel knife

Close-up of the blade of Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono inside its box next to the cover with a Japanese characters label in the cover

Three blacksmiths from Aoki Hamono inside the polishing station of the workshop in front of unpolished blades of Sakai TAKAYUKI knives

Closeup pf the wooden handle of Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono

Close-up of the steel used, Shiwogami No.2, in Japanese characters on the left side of the blade of a Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono

Above perspective of the blade thicnkess of Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono

Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono inside its red inner box next to its Japanese characters label cover, product instructions card and guaranteee card, all vertically aligned

Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono inside the inner red open box over the cover with a Japanese characters label

Sakai TAKAYUKI Gyuto 210mm by Aoki Hamono with a protective black balde cover in an open box with red inner side and Japanese characters label in the cover

Description

The Sakai TAKAYUKI Shirogami No.2 Gyuto Kitchen Knife is crafted by Aoki Hamono, a Sakai based workshop founded in 1947 by a team of master smiths. This double-bevel Gyuto knife features a Shirogami No.2 steel core, a cloudy-polished finish, and a blade hand-engraved with the smithy’s signature. Paired with a Wenge Wood handle for balanced durability, each blade is finished and sharpened by hand for professional-level cutting performance. Ideal for slicing meat.

About the Blade Shape: Often described as the Japanese version of the Western-style chef's knife, double-edged Gyuto knives are designed for a wide range of kitchen tasks with a slight emphasis on protein preparation. The balanced blade shape supports slicing, chopping, and push cuts with ease, making it ideal for both professional and home cooks. Typically measuring between 210mm and 240mm, the double-bevel gyuto offers adaptability, precision, and everyday reliability.

Blade Shape	Kiritsuke	Handle Length	135mm
Blade Material	Shirogami No.2	Handle Material	Wenge Wood
Blade HRC	60-62	Handle Shape	Octagonal
Blade Finish	Cloudy Polish	Total Length	320mm
Blade Length	180mm	Weight	170g
Spine Thickness at Heel	2.7mm	Usage	Multi-purpose
Edge	Double-edge (50/50)	Origin	Sakai, Japan
Handedness	Right hand, Left hand

Sakai TAKAYUKI White Steel No.2 Gyuto 210mm

Name: Sakai TAKAYUKI White Steel No.2 Gyuto 210mm
Brand: Aoki Hamono
SKU: AKK1
Price: 461.99 USD
Availability: InStock

by Sakai Takayuki Knives by Aoki Hamono

$461.99 - $461.99

$461.99

$461.99 - $461.99

$461.99

Made in Japan

All products are crafted by real Japanese craftsmen with years of experience, as featured in our +1.8 million-subscriber YouTube Channel documentaries.

Blade Shape	Kiritsuke	Handle Length	135mm
Blade Material	Shirogami No.2	Handle Material	Wenge Wood
Blade HRC	60-62	Handle Shape	Octagonal
Blade Finish	Cloudy Polish	Total Length	320mm
Blade Length	180mm	Weight	170g
Spine Thickness at Heel	2.7mm	Usage	Multi-purpose
Edge	Double-edge (50/50)	Origin	Sakai, Japan
Handedness	Right hand, Left hand

Specifications

Blade Shape	Kiritsuke	Handle Length	135mm
Blade Material	Shirogami No.2	Handle Material	Wenge Wood
Blade HRC	60-62	Handle Shape	Octagonal
Blade Finish	Cloudy Polish	Total Length	320mm
Blade Length	180mm	Weight	170g
Spine Thickness at Heel	2.7mm	Usage	Multi-purpose
Edge	Double-edge (50/50)	Origin	Sakai, Japan
Handedness	Right hand, Left hand

Product Care Instructions

HOW TO USE?

Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
Do not use the knife in twisting motions.
Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.

HOW TO CLEAN?

After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.

HOW TO SHARPEN?

Remember to sharpen both sides evenly as this is a double-bevel knife.

HOW TO STORE?

Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case.
If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
If you are storing them in a drawer, keep the edge from touching anything else.

Shipping + Return Policy

Shipping Policy

All products are crafted, inspected, and shipped directly from Japan.

Please allow up to 5 business days for order processing before dispatch.

Click here for more info on our shipping policy.

Return Policy

We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

Click here for more info on our return policy.

Customs Fees & Other Taxes

Import duties, VAT, or local customs taxes may apply once your order reaches your country.

These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.

These fees are the customer's responsibility and thus must be paid upon delivery.

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid). Customs duties and import taxes are included for US customers in the final price shown at checkout.

About this artisan

Aoki Hamono

Founded in 1947 in Sakai, Japan—renowned for its centuries-old knife-making tradition—Aoki Hamono has been hand-forging Sakai knives for nearly a century. The company was originally named after its founder, but following the birth of his son—who would become the second-generation owner—they also adopted the name Sakai Takayuki, now known worldwide.

Today, Aoki Hamono is led by the third generation and powered by a passionate team of master craftsmen and young artisans. Together, they continue to blend time-honored forging techniques with fresh ideas and modern craftsmanship.

Every Aoki Hamono knife is hand-forged one by one, with meticulous care poured into each step of the process. This spirit of collaboration, discipline, and artistry results in kitchen knives that are razor-sharp, exceptionally durable, and infused with the unmatched soul of Sakai craftsmanship.

The family forge has seen both hardship and rebirth. During Hiroyuki’s father’s time, a devastating mudslide caused by Mt. Unzen’s eruption destroyed their original smithy. But the family didn’t give up—they rebuilt it with their own hands, keeping their craft and legacy alive.

Learn more

Watch Aoki Hamono: forging, hardening & hand-sharpening Sakai knives

Why buy from us?

Japanese Food Craftsman focus on introducing and supporting Japanese artisans, helping them continue their craft and preserve traditional culture for future generations.

When you purchase through us, your support goes to the maker behind the knife, not to mass production or anonymous distribution.

Through our global +1.8 million YouTube community, we share the stories, techniques, and philosophy of these craftsmen with viewers around the world.

The knives we offer are selected through direct relationships and transparent storytelling, not catalogs. Choosing this knife means supporting real people, real skills, and craftsmanship meant to last.

Frequently Asked Questions

Are Aoki Hamono knives dishwasher safe?

No, Aoki Hamono knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.

How should I care for my knife?

After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.

Will my Aoki Hamono knife rust?

Aoki Hamono knives are made of Shirogami No.2 (White Steel), a type of carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.

How much will shipping cost?

All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.

Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country).

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Customs duties and import taxes are included for US customers in the final price shown at checkout.

How do I sharpen my Aoki Hamono knife?

Check out the video below in order to know how renowned sharpener Makoto Tadokoro, explains how he sharpens premium knives, such as Sakai Takayuki by Aoki Hamono, for better performance and long lasting duration.

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