"Burrfection Knife" Sakai Takayuki by Ryky Blue #2 240mm Gyuto with Premium Ebony White Buffalo Horn Handle

by Sakai Takayuki


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 (Made in): Sakai, Osaka Prefecture, Japan
  • Brand: Sakai Takayuki
  • Knife Type: Gyuto
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): Aogami #2 (Blue #2)
    • Jigane (Cladding): Stainless Steel 
    • Hardness: 62-63 HRC
    • Hand-sharpened
  • Blade Length: 240mm (9.4")
  • Blade Height (at heel): 49mm
  • Spine Thickness
    • Above heel: 2.0mm
    • Middle: 1.8mm
  • Handle
    • Premium Custom Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Ebony
    • Kuchiwa: White Buffalo Horn
    • Length: 135mm
  • Overall Length: 385mm
  • Weight: 171g (6.03oz)
  • Mark (Front): In Japanese Kanji "Sakai Takayuki" (堺孝行) ; "Made in Japan"
  • Mark (Back): Ryky 1 of 200 Launch Edition*
*Note: 200 knives are made for each handle type. "1 of 200 Launch Edition" is printed on every knife, meaning "one of two hundred" out of the same handle type.

    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. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. 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. 


    Customer Reviews

    Based on 5 reviews
    Mark T
    Extremely sharp and light, mixed performance.

    The knife looks very good, although does have machine lines running up and down the entire length of the blade, but the finish is good, the etching looks sharp and I do love the handle as it looks very good and fits well in my hand. The knife is very light for such a big knife so I do enjoy how it feels. The balance is basically where the the blade meets the handle, so further back than most Japanese knife’s and not where the pinch gripe would be. The knife is very sharp from the get go, cuts many things very well, but does a poor job on anything very liquid or starchy like potatoes. The knife even struggles to get through many potatoes as the blade sticks to the potato and after you cut it, it’s almost glued to the blade... I even tried with my Anyru and with the same potatoes it cut them like butter and the potato fell off the blade. So I see this as a great knife for some occasions, but not as a one knife fit all type of blade, which is disappointing for the price.

    Richard Nguyen
    Great knife with flaws

    Overall I really love this knife but it does have a few flaws.

    Pros: blade profile, build quality, quality material, customer support, supports Ryky!

    Cons: food tends to stick to the blade and etching, expensive for what it is, and lastly quality control seems to be lacking since the one I received had a big scratch running down the handle.

    Dario Karnincic
    Simply wonderful

    I have been using this knife for a couple of months instead of my Konosuke MM Blue and it is simply amazing.
    The knife was extremely sharp out of the box and retains the edge like a champ! The steel is also somewhat less reactive than my Konosuke and I have no idea why but I like it.
    It is my humble opinion that there is nothing else widely available that will give you this value to price ratio!
    Also, I had some issue doe to postal service making a mess but the Borrfection team was awesome and have sorted it out asap.

    Soenke Koester

    I have to apologize for the wrong typing.
    I want to say: Fit, balance and....

    Soenke Koester
    Gorgeous knife

    Tit, balance and finish of the knife is exelent. The knife is super sharp. I simply love it. But keep in mind the patina develops very fast at the cuttig edge. So the knife needs allot of care from the user. It's simple to clean it away with steel polish liquid, if you don't like the patina. I' am fine with the extra effort in maintenace. Gorgeous knife.

    Based on 5 reviews Review this product

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