Kaishin "Akatsuki" Aogami #2 Mirror Sakimaru Takohiki with Saya

by Nakamura Hamono


This Takohiki from Kaishin's "Akatsuki" series is hand-forged with Aogami #2 core steel for superb edge retention. With Kanji hand-chiselled on a mirror polished blade, a beautiful Hon Kasumi polish on the bevel and an exquisite honyaki ripple hamon line on the back of the blade, this knife is an absolutely beautiful piece for those looking for not only the maximum sharpness, but also high aesthetic value in a knife. For right-hand use.


  • Origin (Made in): Sanmu, Chiba Prefecture, Japan
  • Brand: Kaishin
  • Knife Type: Sakimaru Takohiki
  • Blade
    • Construction: Kasumi
    • Grind: Single Bevel (Right-handed)
    • Hagane (Core Steel): Aogami #2 (Blue#2)
    • Jigane (Cladding): Soft Iron
    • Hardness: 63-64 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Finish:
    • Kyomen (Mirror)
    • Hon Kasumi Polish
  • Blade Length: 270mm (10.6") / 300mm (11.8")
  • Blade Height (at heel): 29mm / 30mm
  • Spine Thickness
    • Above heel: 3.3mm / 3.6mm
    • Middle: 2.7mm / 2.9mm
  • Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Japanese Magnolia (Ho Wood)
    • Kuchiwa: Black Buffalo Horn
    • Length: 138mm / 146mm
  • Overall Length: 414mm / 453mm
  • Weight: 150g (5.29oz) / 180g (6.35oz)
  • Hand chiselled mark (Front): In Japanese Kanji "Kaishin Akatsuki" (魁心暁)
  • Engraved mark (Back): In Japanese Kanji "Aogami Steel"(青鋼)
  • Includes Custom fitted Magnolia Saya

About Kaishin 魁心 / Nakamura Hamono Kogei 中村刃物工芸

Nakamura Hamono Kogei is a young company founded in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created its original brand “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.


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.

Cutting Surface:

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. 

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