SAKAI TAKAYUKI AOGAMI 2 HOMURA KENGATA-GYUTO KNIFE 225MM PREMIUM SERIES

Brand: Sakai Takayuki
Type: Kengata Gyuto / Chef's knife (double-edged blade)
Blade Material: Yasuki Aogami 2, with family emblem of DOI
Blade Length from the root of the handle: approx 225 mm (8.8 ")
Edge Length: 205 mm (8 ")
Total Length: approx 370 mm (14.5 ")
Thickness of Spine: 3.5 mm
Blade width: 53 mm
Weight: approx 292 g (10.3 oz)
Handle: Ebony Octagonal Handle Water Buffalo
Sheath: Magnolia
※ As each knife is handcrafted, slight variations in size, weight, and finish should be expected.

　This kitchen knife is Japanese-style one, it is produced by Meister ITSUO DOI, who have been inherited the secret skill for three generations. It is SAKAI UCHI HAMONO's true value that utilize Yasuki Aogami No.2 which is excellent durability and sharpness. This kitchen knife that is elaborated by handmade can use for any foodstuffs without choosing, for example, meats, fishes, vegetables.

Homura(焔)

　HOMURA（焔）is high quality kitchen knife series that was born in order to aim for a higher level in SAKAI TAKAYUKI brand series.

The blade which is streched the blade material of Yasuki Aogami 2 out carefully is being the best result with sharpness and persistence.

The HOMURA's engraved seal which is engraved at the blade means a raging blaze. It is a sign of the unshakable belief and the pride of craftsmen.

About Itsuo Doi (土井 逸夫)

　Mr Itsuo Doi is a third generation blacksmith, following in the footsteps of his father Keijiro and his grandfather Kazuo. He is the master of choice for our Homura knives, as working with Hitachi Blue Steel is his specialty. As a craftsman he is in his prime, always experimenting and honing his technique.

NOTE:
Aogami steel is not rust-resistant and will rust if not properly cared for. It's crucial to wash, wipe, and dry the blade completely after each use. If rust forms on the cutting edge, it can be removed with a sharpening stone. Rust on the blade's surface can be addressed with a stainless steel cleanser (for stainless steel blades) or a scouring pad (for carbon steel blades). Be aware that scouring pads may scratch the blade.

Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.