Sakai Takayuki’s “Genbu” Takohiki is handcrafted by the renowned Sakai blacksmith Itsuo Doi, son of legendary blacksmith Keijiro Doi. Itsuo Doi is a master of single bevel traditional Japanese knive. This Takayuki "Genbu" is a great example of Doi's extraordinary hand forging, welding and grinding works. The knife is finished by hand mirror polish and a refined hon-kasumi on the grind. Inspired by traditional Japanese katanas, the sakimaru takohiki has a wider blade than most other sushi/sashimi knives. This sakimaru tokohiki comes with a black Kuroishime saya.
- Origin (Made in): Sakai, Japan
- Brand: Sakai Takayuki
- Craftsman: Mr. Itsuo Doi 土井逸夫
- Knife Type: Sakimaru Takohiki
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Carbon Steel
- Hardness: 61-62 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Kyomen (Mirror)
- Kasumi Polish
- Blade Length: 300mm (11.8")
- Blade Height (at heel): 39mm
- Spine Thickness
- Above heel: 4.3mm
- Middle: 3.8mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: Black Buffalo Horn
- Length: 146mm
- Overall Length: 455mm
- Weight: 308g (10.86oz)
- Hand Chiselled Mark (Front): In Japanese Kanji "Sakai Takayuki Genbu" (堺孝行 玄武)
- Engraved Mark (Back): Itsuo Doi Monogram. And in Japanese Kanji "Sakai Takayuki Aogami #2" (堺孝行 青二鋼)
- Includes custom-fitted Kuroishime Saya made by Sakai Takayuki
About Itsuo Doi 土井逸夫
Born in 1948, Itsuo Doi is the third-generation Doi blacksmith who became an apprentice under his father - the celebrated Sakai blacksmith Keijiro Doi. Having mastered the secret techniques of the Doi family, Itsuo Koi has become a master of blade-making with a focus on Aogami steels and single bevel traditional Japanese blades. Certified as a traditional craftsman in 2013, Mr. Doi makes blade primarily for Sakai Takayuki.
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.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended 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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.