Sakai Takayuki is known for being the top knife maker in Sakai, Japan and are one of the biggest manufacturers of Japanese knives around the world. The company is located in the samurai city of Sakai, which happens to be the birthplace of Japanese sword making and handcrafted Japanese cutlery since the 14th century.
Sakai knives are made from high carbon steel and forged using many of the same techniques used to make Japanese swords. The knives, which are known for its high quality, excellent edge-life, overall durability, and functionality are made by highly skilled craftsmen who apply special techniques during the manufacturing process.
Let’s check some of the best Sakai Takayuki knives below.
Sakai Takayuki Honyaki VG10 Stainless Dragon
Made for professional chefs, Sakai’s Honyaki knives are 100% made from a single piece VG10 stainless steel which gives it excellent rust resistance and provides a long-lasting edge. Due to how hard the steel is, the edges become very sharp after the forging process and retains its sharpness for a long time. Because Honyaki is so hard to make, the knives can’t be mass-produced and is one of the reasons why Honyaki knives are some of the highest quality traditional Japanese knives, said to be the closest thing to the swords of ancient Japan.
The handles on these knives are Half Rounded Octagonal Wenge wood with Buffalo Horn Ferrule. To ensure maximum sharpness out of the box, each knife is hand sharpened, and Honyaki series knives also come engraved with a beautiful and unique dragon engraving.
Sakai Takayuki Non-Stick Coating VG10 Hammered WA
Another great knife by Sakai Takayuki to consider is their non-stick coating, VG10 Kurokage knives, which are coated with fluoride resin to ensure extreme surface smoothness. Compared to the more well-known MAC non-stick knives, Kurokage knives are much more advanced. The blades are hammered, and the concavo-convex texture prevents food from sticking to the blade and encourages the non-stick function.
The core blade is VG10 stainless steel with a hardness rating of 60-61 HRC, giving these blades much better edge retention than typical chrome molybdenum stainless steel or MAC knives. The handles on these knives are made of Japanese Octagonal Wenge wood with a Buffalo Horn ferrule. These knives are mostly for professional use, and are hand sharpened to ensure maximum hardness out of the box. These knives also come in a wide range of models such as Gyuto (chef knife), Santoku (vegetable) and Petty (utility knife).
Sakai Takayuki Shiden Ginsan (Gingami No.3 Steel, Sashimi Knife)
Sakai Takayuki’s Shiden Ginsan knives are produced in limited quantities and are crafted out of Stainless blades with a core of Silver paper No. 3 steel. These properties of these blades are similar to blades made with carbon steel as they’re made with Japanese steel company Hitachi’s Special Stainless Steel which gives the knives an extremely sharp edge and provides it with excellent edge retention.
The handle of this stylish, Japanese-style octagonal figure hand knife is handcrafted out of desert ironwood, the densest wood on Earth, along with a stainless bolster which is water resistance and beautifully buffed. These knives are very well-balanced, making them a pleasure to grip. The cultured marble ring equipped on the handles symbolizes that the knife is high-quality, is extremely durable, and made for professional use.
These are another three types great knives manufactured by Sakai Takayuki. They’re a great gift for friends and loved ones and are perfect for anyone looking to enhance and make their cooking more enjoyable.