Sakai TAKAYUKI Shirogami No.2 Gyuto 210mm by Aoki Hamono
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 | Gyuto | Handle Length | 140mm |
| Blade Material | Shirogami No.2 | Handle Material |
Wenge Wood |
| Blade HRC | 60-62 | Handle Shape | Octagonal |
| Blade Finish | Cloudy Polish | Total Length | 355mm |
| Blade Length | 210mm | Weight | 180g |
| Spine Thickness at Heel | 2.8mm | Usage |
Meat |
| Edge | Double-edge (50/50) | Origin |
Sakai, Japan |
| Handedness | Right hand, Left hand |
- Amakusa Red Sharpening Stone (natural stone)
- Grit: #500-#800
- Size: 150 x 45 x 30mm*
- Weight: 525 gr*
*This is a natural stone that comes directly from a quarry, so the size and weight of each stone may slightly vary.
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?
- Use the FREE WHETSONE included with the knife for sharpening. It recommended by Kajihara Hamono.
- 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.
We offer FREE SHIPPING for all orders. We also ship worldwide from our warehouse in Japan.
After your order is confirmed, it may take up to 3-5 business days for dispatch from our warehouse.
You'll receive:
- An order confirmation email when we check payment.
- A shipping confirmation email with a tracking number once your order has shipped.
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: Beginning August 26, 2025, customers have reported anywhere from 20% to 80% import taxes due to changes in tariffs regulations.
Aoki Hamono, Sakai: hand-forged Sakai Takayuki knives made one by one
AS FEATURED ON YOUTUBE
Watch the Aoki Hamono factory on YouTube: forging, hardening and hand-sharpening with Shirogami steel cores.
OVERVIEW
Aoki Hamono is a Sakai workshop founded in 1947. The team blends master smiths and younger artisans who work side by side.
Each blade is made one by one. Core steel and cladding are selected for the task, geometry is controlled by eye and measurement, and the final edge is set by hand. The brand is known globally as Sakai Takayuki. Retail models in the online shop use Shirogami No.2 steel for practical care.
PHILOSOPHY AND PROCESS
Fire, Steel, and Geometry
Hiroyuki learned under his father by watching, not by lecture. He still measures himself against that standard and says he is trying to catch up. Yuuki is eight to nine years into the craft and gets more step-by-step coaching from his grandfather.
They both point to the long road: three years to grasp sharpening, about ten to learn forging, fifteen years at least before you feel confident. Progress is daily, not sudden. The goal is a knife that customers call easy to use and a cut that simply feels right.
Hardening, Tempering, and Straightening
Before hardening, a thin mud slurry is applied to promote even heat and a clean quench. Quenching is carried out around 750 to 800°C, then the blade is tempered near 200°C to restore toughness.
Red pine charcoal is preferred for a smooth heat rise and fewer sparks. Annealing in lime controls cooling and prepares the steel for grinding. Straightness is checked against fluorescent light from spine and edge to catch twist early. Errors are corrected now so sharpening proceeds without fight.
Finish, Edge, and Feel
Oxide scale is removed so stones bite correctly. Rough grinding sets primary geometry. Honing thins the blade to true cutting thickness. Buffing takes down grinder marks. Shot blasting may be used to reveal contrast between hard core and softer cladding.
A small secondary edge is added for bite and stability. Burrs are removed carefully, even with denim, to leave a clean, smooth cut. Spine and choil are eased for comfort. The maker’s stamp is applied, the handle is fitted, and the blade receives a final check for line and light.
Online shop models are Shirogami No.2 steel. Some workshop footage shows iron-clad or fully polished pieces used for training and demonstration.
MESSAGE FROM THE MAKERS
The team describes the work as a bond formed at the forge and the wheel. Ideas are shared openly. Feedback is direct and specific. A junior smith learns by doing under senior guidance, which shortens the path to full capability. Bladesmiths focus on heat control, clean welds, and thickness management.
Sharpeners focus on line quality, polish, and how the edge feels on the board. Everyone understands that each step affects the next. The aim is simple. Make knives that sharpen easily, cut decisively, and earn trust in daily use.
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). US customers please see our Important Notice for US Customers.
How to Sharpen your knife?
Here is a detailed video on how to use the included sharpening stone, with explanations from Minomo blacksmith Isamu-san!