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: Honesuki (Boning Knife)
• Length: 150mm (5.9″)
• Weight: 0.29 lbs (132g)
• Height at Heel: 4.1cm
• Thickness at Heel: 4.3mm
• 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.

Honesuki Knife

The Honesuki is a Japanese boning knife used to butcher meat and poultry. This knife does not have the flexibility of a typical Western boning knife but its pointed tip lets it nimbly slip into joints and its heavily asymmetrical grind lets it ride along the cartilage and bone to get as much meat off the animal as possible. This is considered a Western-style knife in Japan and will typically not be seen in true single-bevel variants, though they do exist. Both sides of this knife should be sharpened, however the non-dominant side of the knife will be sharpened nearly flat.

Additional Info

Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.