Sign in
Registration
Product detail
Urushi or Japanese lacquer is a very popular technique in Japanese art. It is a decoration of objects with the help of natural resin from the Urushi tree. Like many other influences, this one also comes from China. The boom of Urushi in Japan began in the Heian period.
Urushi is the most durable non-toxic natural varnish. It is therefore not surprising that it found its way to such an exposed place as the handles of kitchen knives. The manufacturer entrusted its octagonal handles made of durable oak wood to Urushi masters, who applied black lacquer with gold dots. Such a decoration was called kokushin (advancing black). It is up to everyone's imagination what they imagine under this term. The handles remind us of the interface between day and night. The Urushi decoration optically replaces the absent ferrule, and we must point out that this minimalist construction is very clean in design.
Well, this knife is not just about the handle. Although it is exceptional, the blade is certainly not far behind it. Its core is made of proven cobalt VG10 hardened to 61 HRC. The sides are joined by 16 and 16 layers of interlocking anti-corrosion steel. The Damascene pattern is completed by hammering the upper part of the blade. There is also the manufacturer's marking in traditional kanji characters as well as inscriptions in Latin - Damascus VG-10 TAKAYUKI made in Japan. The edge is a symmetrical Hamaguri type with a pronounced hamon.
©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.
