Sakai Takayuki Knives has been cultivated through a long 600-year history by skilled craftsmen in Sakai.
The Tokujyo Supreme blade is made to put soft kitchen knife iron on Yasuki's traditional Nihonko or Hagane --- Shiroko / White Paper No.2 Steel --- which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness.
You can grind it to extreme sharpness, which it retains for a long time.
The blade is particularly suitable for the gentle preparation of foods though you need to treat the blade to prevent from rust.
The U shaped handle is made of magnolia with water buffalo bolsters, easy to grip and are comfortable in the hand, even through long hours of use.
![[Left Handed] Sakai Takayuki Tokujyo Supreme (White 2 steel) Japanese Chef's Wa-Garasuki(Boning) 180mm with Japanese Yew Handle](https://cdn11.bigcommerce.com/s-attnwxa/images/stencil/500x659/products/5465/214920/sakai-takayuki-left-handed-sakai-takayuki-tokujyo-supreme-white-2-steel-japanese-chefs-wa-garasukiboning-180mm-with-japanese-yew-handle__60524.1668976550.jpg?c=2 "[Left Handed] Sakai Takayuki Tokujyo Supreme (White 2 steel) Japanese Chef's Wa-Garasuki(Boning) 180mm with Japanese Yew Handle")
