About the Maker - Aoki Hamono

Established in 1947, Aoki Hamono Seisakushi Co. (青木刃物製作所) produces under the brand name "Sakai Takayuki (堺孝行)". Their products maintains the traditional skills of Sakai's Japanese knives and demonstrate the skills of world class masters.

About the Shape - Kiritsuke

The Kiritsuke (切付包丁/切りつけ), like most traditional Japanese knives, is a single bevel knife, meaning that only one side of the blade is ground to form a razor-sharp edge. A double bevel Kiritsuke usually refers to a variation of the Gyuto knife with a Kiristuke-style edge, and is often labeled as a Kiritsuke Gyuto or a K-tip Gyuto.

About the Steel - Ginsan

Developed by Hitachi Metals in Japan, the Ginsan (Silver #3) is a carbon steel and what makes it special is that it is stainless at the same time. Ginsan is easy to sharpen and has a hardness similar to the Shirogami steels, making it ideal for users who want an easy to maintain steel.

About the Finish - Nashiji

Nashiji (梨子地) literally translates to pear-fruit-skin as the finish imitates the skin of an Asian pear. This finish is created by polishing away the dark oxides while retaining the rough texture. Some may say Nashiji is in the middle between Kurouchi and Migaki.

Sakai Takayuki Ginsan Nashiji Kiritsuke 210mm

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