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Product detail
This knife is indeed a Washiki. It is a term used to describe the Japanese style. You will often come across its abbreviated form, ‘Wa’. Manufacturers who fit the same blade into both European (full tang) and Japanese (half tang) handles label the Japanese versions with the prefix ‘Wa’ (Wa-Petty, Wa-Gyuto, etc.).
Washiki also refers to the blade’s construction and shape. The Awase composition, specifically San Mai (three-layer), consists of a VG10 core and outer layers of softer, corrosion-resistant steel. VG10 cobalt steel is very popular for its balance. Despite its hardness (60–61 HRC), it holds its edge well, is not excessively brittle and offers good resistance to oxidation. Attempts to surpass it have always been made and will continue to be made, but creating a similar ‘elixir’ at this price point is extremely challenging.
The blade shape is called Kengata, literally ‘like a sword’. This is because it resembles a Tanto sword, only with the tip reversed. Unlike the Bunka, the overall shape is more aggressive and the knife excels particularly in precision work with meat. But of course, it meets all the criteria of a versatile knife.
Another characteristic feature of Japanese knives is the texture of the blade. The fine, irregular indentations resemble the flesh of a pear, hence the name Nashiji. The matt grey surface, featuring the kanji characters ‘Sakai Takayuki’, contrasts subtly with the polished cutting edge, thus evoking the legendary Hamon. The cutting edge itself is symmetrical and V-shaped.
The handle deserves a special mention. Although it is the popular octagonal shape, it has an unusual design that appears complicated at first glance. The result, however, is a perfect and very comfortable grip. Add to that the exclusive material – exotic ebony – and you have a favourite amongst fans of Japanese knives.
©2026 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk. All rights reserved.
The photographs and text are protected by copyright law and may not be used without the author’s consent.
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.
