Sakai TAKAYUKI Stainless Steel Gyuto 210mm by Aoki Hamono

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 with stainless cladding for practical care.

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.

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.

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 with stainless cladding. Some workshop footage shows iron-clad or fully polished pieces used for training and demonstration.

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.