Sakai Takayuki Honyaki Aonikou Mukimono Chef Knife 180 mm

Product detailed description

Japanese chef's knife Mukimono Sakai Takayuki Honyaki Aonikou

Very sharp Japanese knife Mukimono, Sakai Takayuki Honyaki Aonikou series. The knife was manufactured in Sakai by Aoki Hamono Co.,Ltd., a company known worldwide for knife manufacturing. The blade of the knife is hand forged in the traditional way from a single piece of high quality carbon steel, processed by Honyaki technology and with a mirror finish. Usually steel marked as White Steel or Blue Steel is used. Honyaki is a water hardening process that produces a very hard blade that retains its sharpness for a long time. The finest honyaki (mizu-honyaki) are then tempered differently using a layer of clay over the back to achieve a soft back and hard edge, resulting in a beautiful hamon. It is the same method used for traditional katana making. They are extremely difficult to forge and therefore require a high level of skill and experience.

Honyaki knives generally cannot be mass produced and are expensive compared to other types of knives. They are designed primarily for professional chefs and are recognized as the highest quality Japanese kitchen knives.

Each knife is made using a variety of traditional techniques and passes through the hands of master craftsmen such as cutlers and sharpeners. In addition to the historical techniques, the passion and skill of the craftsmen is put into each piece, and each knife bears a high mark of quality and is unique.

Knife parameters:

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Mukimono is a style of slicing vegetables or fruit and is meant to resemble the taste of the four seasons. Mukimono-shaped knives have a blade shape similar to Usuba, but are much thinner and smaller in size. As with the Kiritsuke, Mukimono style knives have a "trimmed tip", similar to a tanto blade, which is mainly intended for making the decorative cuts mentioned above, but is also useful for other jobs that require precise slicing, carving or decorating soft garnishes of fruits , vegetables or mushrooms. Mukimono knives are sometimes referred to as their longer and stronger cousins, the Kiritsuke. The Mukimono blade is much straighter than the Kiritsuke, which will curl slightly closer to the tip to facilitate a more natural slicing motion, while the straight Mukimono blade is designed to precisely slice vegetables in one smooth motion. Even the simplest tasks are elevated to an extraordinary experience with this beautiful and functional knife. The handle is octagonal in shape and is made of ebony wood, which is extremely hard, buffalo horn is used for the bolster.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.