Sakai Takumi Masa Gyuto 210mm Aogami Super Tsuchime

Product description

This Japanese Gyuto kitchen knife is a handmade professional tool originating from the famous knife-making region of Sakai, which has long been considered one of the most important centers of kitchen knife production in Japan. The blade is crafted by master blacksmith Ajimasa, whose work is valued for its precise workmanship, high functionality and consistent quality.

The blade is forged from Hitachi Aogami Super (Blue Super) carbon steel, which is among the absolute top of Japanese knife materials. This steel is characterized by very high hardness, exceptional blade durability and the ability to create an extremely fine edge. Thanks to this, the knife is designed primarily for demanding users and professional chefs who demand maximum cutting performance.

The Aogami Super core is sandwiched with stainless steel plates , which reduce the susceptibility to corrosion on the sides of the blade and at the same time facilitate daily maintenance. The blade surface has a hand-forged character with a fine hamaguri profile , which improves the passage of the knife through the raw material and promotes a smooth cut without unnecessary resistance.

The handle has a traditional octagonal shape , which provides a secure and stable grip in both classic and pincer grips. It is made of high-quality wood and is complemented by a buffalo horn transition ring , which protects the connection with the blade and contributes to the balance of the entire knife. The result is a well-controlled, precise and very powerful universal kitchen knife .

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Knife category

Knife category: handmade Japanese kitchen knife
Knife type: Gyuto (universal kitchen knife)
Country of origin: Made in Japan

This knife is a limited edition , which is produced in limited quantities and is not part of regular mass production. Individual pieces are made by hand and availability is limited in time and quantity. Once sold out, the knife is usually not re-produced.

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Knife specifications

Total length: approx. 350 mm
Blade length: approx. 210 mm
Blade thickness: approx. 2–3 mm (approximate)
Weight: approx. 150–180 g (approximate, depending on the individual piece)
Focus: double-sided

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Materials used

Blade – core: Hitachi Aogami Super (Blue Super, carbon steel)
Blade - sheath: stainless steel (clad steel)

Handle: octagonal wood
Transition ring: buffalo horn

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Blade features

The blade offers extreme sharpness and very long blade life.
Aogami Super allows you to achieve a very fine edge with excellent response when grinding.
Forged geometry and hamaguri profile promote a smooth, controlled cut.

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Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
Aogami Super steel is best maintained with fine stones to maintain the quality of the edge.

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Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
If not in use for a long time, we recommend lightly treating the blade with protective oil.

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Warning – carbon steel knives

Carbon steel is not stainless and may gradually acquire a patina or slight discoloration.
These changes are natural and do not negatively affect the functionality or sharpness of the knife.

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Notice

Not suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.

The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.

Avoid cutting on glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.