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Sakai Takayuki  |  庫存單位： ST_TOKU_EDOSAKI180

Sakai Takayuki Tokujou Edo Saki 180 mm（7.1 吋）白色 2 碳鋼

$9,249.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Sakai Takayuki Tokujou White 2
Bevel Type 單斜面
Weight 184 g        6.49 oz
Edge Length 183 mm   .7.2 inch
Heel Height 39 mm     .1.54 inch
Width @ Spine 5.3 mm     0.21 inch
Width @ Mid 4.2 mm     0.17 inch
Width @ 1cm from Tip 1.8 mm     0.07 inch
Steel White 2 / Shirogami #2 | 碳鋼
Blade Construction Nimai- Soft Iron Clad
Hardness (HRC) 60 - 64
Surface Finish Kasumi
Handle D Shaped Ho Wood Black Ferrule
Region Sakai
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
    • 透過 DHL Express 進行全球運輸，需要 3 至 5 天。


    The Saikai Takayuki Tokujou(特上) is Takayuki's take on the intermediate level WA honcho. It is an upgrade from all aspects compare to the more entry level Kinsei line, offering better steel, sharpening and fit and finish at an acceptable price.

    The Hitachi Yasugi White #2 carbon steel is a very common blade steel in the realm of single bevel WA hocho, it can be found from the basic blade all the way up to the prestige Mt. Fuji Mizu-Honyaki Yanagiba. Saikai Takayuki have decided to pair this steel with a soft iron Nimai construction and a smooth Kasumi finish, form a line with solid performance, pleasing look and clean, polished details.

    The main target of this line in my opinion would be chefs who are upgrading from a basic single bevel knife, or someone with a bigger budget looking for a better knife to start their journey with. The quality and performance of these blades allow them to handle jobs of different level confidently, and I seen no reason that it can't be used at very high end scenarios other than the lack of wow factors that comes with a thousand dollar mirror polished Honyaki.

    I suggest chefs to consider this line if they are are looking for a single bevel workhorse that they can use extensively for many years, the value of these blades is decent and the profiles available within this line is very comprehensive. This is more obvious when compare with Masamoto KS line, so unless you after the legendary name, the Tokujou line would truly be the choice for professionals.

    Pros Cons
  • Excellent performance
  • Excellent fit and finish
  • Great for professionals
    		•
  • Prone to rust
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
      7. Error: Steel nature unknown

    堺孝行

    Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

    Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

    • 個人資料：

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    • 鋼材： White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      製造商：

      • Hitachi Special Steel, Japan

      性質： 碳鋼

      硬度： 60 - 64

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    • 建構： Nimai- Soft Iron Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

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    • 完成： Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • 手柄規格

      個人資料： D Shape WA

      材料：

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

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    Sakai Takayuki

    Sakai Takayuki Tokujou Edo Saki 180 mm（7.1 吋）白色 2 碳鋼

    $9,249.00

    Tokujou系列是日本最暢銷的專業刀具，採用安來白2鋼。 Tokujou系列由1996年榮獲堺市傳統工藝師獎的富樫健二大師手工打造。他被譽為同行中最優秀的刀匠之一。刀身合體，做工精良。 

     

    測量

      測量

    重量 

    		 184克

    總長度

    		 290毫米

    腳尖到腳跟的長度

    		 183毫米

    鏟刀根部高度

    		 39毫米 

    脊椎至腳跟的寬度 

    		 5.3 毫米

    葉片中部脊寬

    		 4.2 毫米

    距尖端約1公分處的脊椎寬度

    		 1.8 毫米

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