Sakai Takayuki Homura Guren (Aogami 2 Steel) Japanese Chef’s Kengata-Gyuto Knife 225mm With Urushi Lacquered Oak Handle

Sakai Takayuki Homura Guren series features high quality Kurouchi knives hammer-forged by the skilled blacksmith Itsuo Doi using Blue 2 steel. The unique tried and tested profiles, hand hammered finishes, and convex grinds make these knives the perfect choice for the professional chef and home creative.

Mr. Itsuo Doi is a son of legendary blacksmith Keijiro Doi, whose family has produced some of the finest hand-forged knives for more than 70 years. The family emblem of Mr.Doi is engraved as a certification near the logo on the blade.

The Aoko or Blue Paper (Aogami) No.2 Steel Knife is made from famous Yasugi steel, known as prime high carbon steel, specifically developed for tools and knives. This one has the highest wear for resistance and toughness. It’s a very good steel and very popular choice for high end Japanese kitchen knives.

The handles on these knives are Half Rounded Octagonal Oak wood burnt-finished & dyed Japanese Lacquered (Urushi) that recalls the images of Japanese tradition.

• Kengata-Gyuto Knife
• 225mm
• 45 Layers
• High Carbon Steel – Aoko or Blue Paper (Aogami) 2 steel
• Handle – Japanese Lacquered (Urushi-dyed) Oak handle Burnt Finish
• For left- and right handed use

The Sakai Takayuki Homura Guren Japanese Chef’s Kengata-Gyuto Knife 225mm with Urushi Lacquered Oak Handle is an adaptation of the western slicing or carving knife profile for the Japanese market. However unlike a Western Cooks knife that is predominantly meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a Gyuto to be essential knife for cook with all other knives being secondary. Compared to a Western style chef’s knife, a Gyuto has a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping.