Sakai Takayuki "Tokujo Supreme" Shirogami #2 Deba with Magnolia/Buffalo Horn Handle

by Sakai Takayuki


This is Takayuki's "Tokujo Supreme" line of deba, a hon-Kasumi line using White #2 steel, which is positioned as a premium line above the standard hon-Kasumi line with White #3 steel. "Tokujyo Supreme" white #2 deba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. 


  • Origin: Sakai, Japan
  • Brand: Sakai Takayuki
  • Knife Type: Deba
  • Steel Type: Shirogami (White) #2 core with Jigane on one side
  • Blade Construction: Awase (Kasumi)
  • Hardness Level: 62
  • Blade Type: Single-edged Blade (right-handed)
  • Blade Length: 150mm (5.9") / 165mm (6.5") / 180mm (7.1")
  • Total Length: 290mm / 315mm / 335mm
  • Weight: 220g (7.76oz) / 244g (8.60oz) / 310g (10.93oz)
  • Handle: Oval Shape Wa Handle
  • Handle Material: Magnolia Wood
  • Kuchiwa Material: Buffalo Horn in Black
  • Engraving (Front): In Japanese Kanji "堺孝行 別誂" (Sakai Tayayuki Bespoke)
  • Engraving (Back): In Japanese Kanji "堺孝行 別誂" (Sakai Tayayuki Bespoke)

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.


Shirogami #2 (white #2) steel is one of the most popular steel type found in Japanese kitchen knives (Wa Knives). It is not stainless steel, therefore you should wipe your knife dry after each use. Patina will develop over time, which will appear as “discoloration”, but that is the nature of carbon steel - not a defect.

Cutting Surface: Wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.


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