Sakai TAKAYUKI Gyuto 210mm

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, and after the birth of his son, who became the second-generation owner, it adopted the Sakai Takayuki name now recognised worldwide.

Today the third generation leads a team of master craftsmen and young artisans who blend time-honoured forging techniques with modern craftsmanship.

Every Sakai Takayuki knife is made one by one, with careful attention at each step. This collaborative approach produces Japanese kitchen knives that are razor sharp, durable in daily use, and true to the spirit of Sakai craftsmanship.

At Aoki Hamono, veteran bladesmiths train apprentices at the bench, ensuring the Sakai knife-making tradition continues. The method is practical and hands-on. Skills are learned by doing. Young craftsmen are encouraged to try, learn from mistakes, and gain confidence through real production. This trust-based approach helps apprentices become independent makers sooner, preserving hand-forged Sakai knives while refreshing the craft for the next generation.

Each Sakai Takayuki blade begins in the forge. Raw steel is heated to over 1,000°C, hammered, and drawn into an early blade form. Through annealing, the steel is slowly cooled with lime to soften the structure, then trimmed and cleaned to remove oxide scale so nothing hinders sharpening later. The blade is hammered again to refine thickness and balance, then ground and pressed to achieve straightness. Any deviation is corrected by hand before final shaping.

Quenching follows. The blade is reheated and rapidly cooled to harden the steel and set the edge potential. Because quenching can make steel brittle, every blade is tempered to restore toughness and flexibility. A protective slurry is applied to limit oxidation before the blade goes to the master sharpener. There the edge is refined and polished. Finally, the finished blade is fitted with its handle, ready to deliver sharpness, control, and long service in the kitchen.

The workshop runs on focus and steady improvement. Each stage builds on the last, and each finished knife informs the next. That cycle of practice and refinement drives a shared goal: to make Sakai knives that are sharper, more durable, and a pleasure for customers to use for years.

There is a saying in Japan: “Everything begins in Sakai.”

During the Edo period, Sakai prospered and became a symbol of the country’s golden days. In this historic city, Aoki Hamono was founded. With the support of customers, recognition grew across Japan and in more than 20 countries.

Looking ahead, the company remains grateful for six centuries of Sakai blades and for the skills handed down by generations of craftsmen. With that respect and dedication, Aoki Hamono will continue making kitchen knives that bring lasting satisfaction and joy.