This “Tokujyo”, supreme series, represents the finest craftsmanship from the skilled artisans of Sakai City. With over 40 years of experience, master blacksmith Kenji Togashi and expert sharpener Norikatsu Nishimura have created these remarkable knives under the esteemed Sakai Takayuki brand, specifically designed for professional chefs.

Specifications

• Style: Usuba
• Length: 180mm (7.1″)
• Weight: 6.6 oz (188g)
• Blade Steel Type: White #2 Steel
• Handle Material: Octagonal Ho (Japanese Magnolia) wood and Buffalo Horn Ferrule
• HRC: 61-62
• Blacksmith: Kenji Togashi
• Sharpener: Norikatsu Nishimura
• Bevel Angle Ratio: Single bevel (Right-Handed)
• Cover: Not included

Blade & Handle

White 2 steel is revered among chefs and knife enthusiasts for its exceptional balance between sharpness retention and ease of sharpening. With a hardness rating of 61-62 on the Rockwell scale, knives crafted from White 2 steel can achieve an excellent edge while remaining straightforward to sharpen. This makes them ideal for those who value performance and maintenance simplicity in their culinary tools.

Usuba Knife

Usuba means “thin blade” and true to this name, usuba is incredibly thin behind the edge. This is achieved by a very aggressive bevel from roughly halfway up the knife. These knives, like other single-bevel knives, are quite a bit thicker at the spine than their double-bevel counterparts, however. This means that these knives excel when performing cuts that utilize the beveled portion of the blade but when the cut transitions beyond the shoulder, significant wedging and steering occurs. These traditional “vegetable knives” in Japanese cuisine are used for katsuramuki, sengiri, mukimono, and other knife cuts. Although they are called “vegetable cleavers” by many, it’s strongly recommended that non-professionals get a Nakiri instead of a general-purpose vegetable knife.