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Product detail
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.
©2022 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.
Photos and texts are protected by copyright law and their use without the author's consent is not possible.
About producer
Sword – a symbol of ancient Japan. It is no coincidence that it forms one of the imperial insignia. It is a Kusanagi sword and its core was also created by multiple folding and forging of the highest quality steel. Thanks to many generations of talented craftsmen, this proven method of producing hard and tough material has been preserved to this day. This is how knives were created that have no parallel in the world.
Sakai, or the city of knives, is today a western suburb of Osaka. The city experienced its greatest development in the 16th century, when it was one of the busiest commercial centers. The latest technologies from all over the world as well as different cultures met here. This helped the development of blacksmithing techniques, which had already reached a high level thanks to the production of traditional swords. The Portuguese brought the first rifles to the area and Sakai blacksmiths changed the production program. But since it was a period of peace, they mainly produced decorative rifles. With the boom in tobacco, they smoothly transitioned to the production of knives for cutting tobacco, but the mechanization of its processing resulted in another production change. Blacksmiths began to specialize in the production of kitchen knives. It was also influenced by the proximity of another important city - Kyoto. It is characterized by its culinary art, and the preparation of individual dishes requires special knives. Today, the majority of Japanese chefs use knives made in the city of Sakai.
Sakai has a slightly shorter history compared to Seki, but nowadays it is their meaning comparable. The difference is mainly in the production program. In Seki, the production of Western-style Japanese knives prevails, with a strong emphasis on export. Manufacturers in Sakai, on the other hand, specialize mainly in traditional Eastern-type knives. Their clientele consists mainly of Japanese professional chefs.
Mr. Takayuki became famous for consolidating the Sakai blacksmiths in 1946. He provided them with production facilities and tools and thus founded the Sakai Takayuki brand. It is currently being looked after by the 3rd generation of this family. The brand is owned by Aoki Hamono, which in 2006 won the prestigious Sakai Wazashu award for the skill of local manufacturers.
The potential of the Aoki Hamono company lies in key personnel positions, which are blacksmith and grinder. Masters with high awards and with experience exceeding 50 years in some cases work here.
Keijiro Doi - blacksmith
At the age of 19, he took the place of his father, a prominent blacksmith, in the workshop. In 1987, he was certified by the Ministry of International Trade and Industry as a Blacksmith Master. In 1997, he received the Green Paulownia Leaves award.
Yukinori Oda – grinder
He is a holder of the Sacred Treasure order, Silver Rays. Already at the age of 20, he became a master. He sticks to his motto: "The sharpness of a good knife is 100%." However, the role of the grinder is to increase it to 120%."
Suogo Yamatsuka - blacksmith
He constantly pushes the boundaries of perfection. He specializes in Gingami 3 anti-corrosion steel.
Hirotsugu Tosa – grinder
He was born in 1948 and trained as a grinder at the age of 18. In 1991 he achieved the title Sharpener Master. He knows no compromises in his work because he is constantly thinking about the users of his knives.
Itso Doi - Blacksmith
Son of Master Keijiro. It represents the third generation of the clan. He is best placed to preserve this championship for generations to come.
Mitsuo Yamatsuka – grinder
In 1999, he received the Japanese Traditional Craftmanship certificate. It is a guarantee that a traditionally forged knife will acquire "Sakai" sharpness.
Due to the handmade production and the huge interest among professionals in Sakai knives, it is quite difficult to obtain at least a few pieces. Our efforts and patience finally brought us the honor of introducing you to products in which the soul of their makers resides. Welcome to Sakai!
Video from the workshop
©2019 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.
Photos and texts are protected by copyright law and their use without the author's consent is not possible.
