Hirohisa 45

Sakai Takayuki Hirohisa 45 meets all the requirements for a typical Japanese knife. These include a distinctive shape, great materials, unprecedented sharpness and high aesthetic value. Add to that a birth in the declared area of Sakai at a reasonable price and there is nothing more to deal with. Let's take a closer look at whether this is really the case.

The very first requirement is embodied in the construction type. It is a Wa Hocho, that is, a traditional Japanese knife. The half tang blade is hammered into an octagonal Japanese magnolia handle. The ferrule separating the handle from the blade is made of genuine buffalo horn. It is the most common Japanese knife handle design ever.

The blade, as rightly expected, is damascened. In this case, even 45 layers. Individual layers of softer and harder anti-corrosion steel create a theater of playing ripples. The clouds above the rolling sea are represented by the hammering in the upper part of the blade. In addition to the aesthetic function, this technical solution reduces the adhesion of food to the blade. Apart from the owner, it is the core that decides how the knife will cut and how long its edge will last. In this case, it is made of the highest grade of AUS type steel, specifically AUS10. The manufacturer Aichi Steel offers it as an equivalent to the well-proven VG10 or 440C. It is a high-carbon steel /1.05%/ with a hardness of approx. 60 HRC and anti-corrosion properties. The blade is symmetrical in the Hamaguri shape. Of course, the brand name in kanji characters as well as the manufacturer's origin in Latin must not be missing from the blade.

The Hirohisa 45 represents quality and authenticity at a reasonable price.

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