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Sakai Takayuki Blue 2 Steel: Japanese kitchen knives at their best

The Sakai Takayuki Blue 2 Steel series includes several knives that you would normally only see in Japan. Knife types like a mukimono or a fuguhiki are hardly seen in European kitchens. With the Sakai Takayuki Blue 2 Steel series, these knives are still accessible to European cooking enthusiasts.

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Sakai Takayuki Blue 2 Steel: steel with a remarkable grind

Blue 2 steel

The name already says it all. The knives are made from Blue 2 Steel. Also called Aogami #2. Taken literally, Aogami means 'blue paper' in Japanese. It owes its name to the packaging in which the manufacturer Hitachi delivers the steel. It is a very pure carbon steel with the addition of small amounts of chromium and tungsten. The steel may be a little less traditional because of this, but it also ensures that blue paper steel can handle corrosion or chipping, and it is also easier to sharpen than pure carbon steel.

One-sided grind

The grind is just as remarkable as the steel. The knives are enhanced with a one-sided grind. Because of this grind, the edge pushes the slices off the blade. The other side of the blade has a hollow grind. This subtle cavity means there is always a little air between the ingredient and the knife, for the lowest possible resistance! This allows you to cut wafer-thin, delicate slices. As a result, these knives are only suitable for right-handed use.

Handle made from ebony wood and buffalo horn

The traditional octagonal handle is made from ebony wood. This is a dark hardwood that doesn't just look beautiful, it is also highly resistant to moisture. The bolster is made from black buffalo horn. Please take into account that wood and horn are natural products. The product you receive may differ in terms of pattern and colour. The materials used remain the same.