Aoki Hamono 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, 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.

At Aoki Hamono, veteran Japanese bladesmiths work side by side with budding apprentices to ensure the proud knife-making tradition of Sakai continues for generations to come. Unlike many workshops, training here is deeply practical and hands-on. The philosophy is simple yet powerful: true mastery comes from doing. Young craftsmen are encouraged to experiment, make mistakes, and learn through direct experience.

This unique approach, built on opportunity and trust, allows apprentices to grow into fully fledged bladesmiths more quickly—preserving the art of hand-forged Sakai knives while breathing new life into an age-old craft.

At Aoki Hamono, every hand-forged Sakai knife begins in the fire of the forge. Raw steel is heated to over 1,000°C, hammered, and stretched into the early form of a blade. Through annealing, the heated steel is slowly cooled with lime to soften its structure, then carefully trimmed and cleaned to remove oxide scale. This preparation ensures nothing interferes with the sharpening process later. The blade is then hammered again to refine its thickness and balance before being ground and pressed to achieve perfect straightness. Any imperfections are corrected by hand before the final shaping begins.

Next comes the heart of Japanese knife-making: quenching. The blade is reheated and rapidly cooled, a process that hardens the steel and gives the knife its legendary “soul.” However, quenching alone makes the steel too brittle, so each blade undergoes tempering—heated once more to restore toughness, flexibility, and balance. To prevent oxidation, a protective slurry is applied before the blade is sent to the master sharpener. There, the edge is meticulously sharpened and polished to perfection. Finally, the finished blade is fitted with its handle, ready to embody the strength, sharpness, and spirit of Sakai craftsmanship.

The passion at Aoki Hamono is unmistakable—an energy that fills the workshop and drives every craftsman forward. When the team is at work, they enter a focused rhythm, completely immersed in the art of Japanese knife-making. Yet, despite their mastery, they remain endlessly hungry to improve.

Every step in the process builds upon the last, and each finished knife inspires the next. This spirit of continuous growth fuels their shared mission: to create Sakai knives that are not only sharper and more durable, but also knives that customers will truly love and cherish for years to come.

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

During the Edo period, Sakai was so prosperous that it is often celebrated as the city of the country's golden days.

It was in this historic city that Aoki Hamono was born. Thanks to the loyal support of our customers, we have been able to earn not only recognition throughout Japan, but also the trust of customers from more than 20 countries around the world.

As we look ahead, we remain deeply grateful for the 600-year tradition of Sakai blades and for the skills handed down by generations of craftsmen. With this spirit of respect and dedication, we will continue striving to create kitchen knives that bring satisfaction and joy to our customers.