This is Ryky’s first custom designed knife. After years of testing every knife he can get his hands on, this particular 240mm gyuto profile is one of his favorites. After spending nearly a year of designing and redesigning, this knife is the end result. With a spine thickness of only 2mm, and weighing about 6 oz (170g), this qualifies as what knife enthusiasts like to call “lasers”. An ultralight and thin knife that knife purists absolutely love, and with a profile that has been perfected by Ryky’s personal input.
On top of everything, Ryky was able to partner up with one of the most famous blade makers in all of Japan, Sakai Takayuki.
- Origin: Sakai, Japan
- Brand: Sakai Takayuki
- Knife Type: Gyuto
- Steel Type: Aogami (Blue) #2 with stainless cladding
- Blade Construction: San Mai
- Hardness Level: 61-62
- Blade Type: Double-edged Blade
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 49mm
- Spine Thickness (at heel): 2mm
- Weight: 171g (6.03oz)
- Handle: Octagonal Wa Handle
- Handle Material: Ebony
- Kuchiwa Material: Black or White Buffalo Horn
- Mark: In Japanese Kanji "堺 孝行" (Sakai Tayayuki)
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan. 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) is a high carbon steel found on high-end Japanese kitchen knives (Wa knives). It is not stainless steel, therefore you must wipe your knife dry after each use, in particular the core steel (cutting edge) not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on cutting edge, but that is the nature of carbon steel - not a defect. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface: Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene 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.