![img Shikisai Lacquered Saya Sheath [with Ebony Pin]](https://cdn11.bigcommerce.com/s-attnwxa/images/stencil/300x300/c/saya_shikisai-all-1200__53629.original.jpg)
Sakai Takayuki Selections
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Sakai Takayuki 45-Layer Damascus Indigo Japan-Blue Chef's Gyuto Knife and Saya SET 210mm
₽42,140.85₽37,894.02 -
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On Sale
Sakai Takayuki Chef-series Gingami No.3 Steel Japanese Chef's Yanagiba(Sashimi) 240mm
₽24,826.83₽22,540.08 -
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Sakai Takayuki Homura Kogetsu (Aogami 2 steel) Japanese Chef's Slicer(Sujihiki) 240mm
₽49,572.81₽41,324.15 -
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On Sale
Sakai Takayuki Kasumitogi (White steel) Japanese Chef's Takohiki(Sashimi) 360mm
₽30,053.71₽25,071.84 -
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On Sale
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On Sale
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On Sale
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On Sale
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On Sale
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On Sale
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On Sale
Sakai Takayuki Kasumitogi (White steel) Japanese Chef's Kamagata-Usuba(Vegetable) 195mm
₽14,046.41₽11,677.98 -
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On Sale
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On Sale
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On Sale
![Sakai Takayuki 33-Layer VG10 Damascus Urushi Chef's Slicer(Sujihiki) 240mm with Japanese Lacquered Oak Handle [YAKIURUSHI]](https://cdn11.bigcommerce.com/s-attnwxa/images/stencil/500x659/products/5461/214244/sakai-takayuki-33-layer-vg10-damascus-urushi-chefs-slicersujihiki-240mm-with-japanese-lacquered-oak-handle-yakiurushi__44684.1668890005.jpg?c=2 "Sakai Takayuki 33-Layer VG10 Damascus Urushi Chef's Slicer(Sujihiki) 240mm with Japanese Lacquered Oak Handle [YAKIURUSHI]")
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On Sale
Sakai Takayuki Aoniko Blue 2 Steel Ebony Handle Japanese Chef's Fuguhiki(Sashimi) 270mm
₽45,652.66₽37,894.02 -
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On Sale
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On Sale
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On Sale
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On Sale
About Aoki Hamono — The Maker Behind Sakai Takayuki
Aoki Hamono Seisakusho was founded in 1947 in Tondabayashi City, Osaka, under the name "Aoki Ichiro Shoten." In 1963, the company expanded by opening a sales office in Sakai City and was renamed Aoki Hamono Seisakusho. The following year, in 1964, the brand names "Sakai Takayuki" and "Sakai Kikutaka" were officially trademarked, establishing the foundation of what would become one of Japan's most recognized knife brands.
The history of Sakai cutlery traces back to the latter half of the 16th century, when the techniques developed for crafting tobacco knives were gradually adapted for the production of kitchen knives. Today, Sakai blades achieve their exceptional quality through a specialized division of labor — with dedicated master craftsmen handling forging and sharpening as separate disciplines. This tradition of excellence was formally recognized in 1982, when Sakai Uchihamono (Sakai forged blades) were designated a Traditional Craft by Japan's Minister of Economy, Trade and Industry.
Why Chefs and Home Cooks Choose Sakai Takayuki
600 Years of Sakai Cutlery Tradition
Sakai Takayuki carries forward more than six centuries of blade-making heritage. The accumulated knowledge and craftsmanship built over generations is central to what makes every Sakai Takayuki knife exceptional.
Uncompromising Quality Through Specialized Craftsmanship
One of the defining characteristics of Sakai cutlery is its division-of-labor approach, where dedicated master artisans handle each stage — forging, grinding, and sharpening — independently. This system of specialists pushing each other to excel is a key reason Sakai Takayuki knives are consistently praised for their sharpness and flawless finish.
Master Artisans and Certified Traditional Craftsmen
The knives are produced with the involvement of certified Traditional Craftsmen, including renowned artisans such as Kenji Togashi and Isao Nishimura. Their deep expertise and unwavering dedication to quality are reflected in every blade that carries the Sakai Takayuki name.
An Exceptional Range — From Japanese to Western Styles
Sakai Takayuki offers an impressively broad lineup spanning traditional Japanese knives (wa-bocho), Western-style chef's knives, Chinese cleavers, and pastry knives. Whether you're a home cook just starting out or a professional chef seeking a specialized tool, there's a Sakai Takayuki knife built for you.