Sakon Bokusui ROU-Wave
Hokiyama SAKON BOKUSUI Nickel Damask〈Wave〉 – 67-layer Japanese AUS-10 Damascus
SAKON BOKUSUI ROU-Wave combines a Japanese AUS-10 cutting core by Aichi Steel, a distinctive 67-layer nickel Damascus blade with a Wave・Spiral pattern and a traditional octagonal handle made from lacquered oak. The wide range of blade shapes extends from compact Petty knives to long Gyuto, Kiritsuke and Sujihiki models.
The BOKUSUI Wave series belongs to the SAKON family, Hokiyama’s flagship range. In its development, the manufacturer combines principles of traditional Japanese swordsmithing with modern materials, construction and manufacturing technologies. The result is a range of knives designed for home cooks as well as demanding professional use.
The defining feature of the Wave・Spiral version is the dynamic nickel Damascus pattern, reminiscent of waves and swirling water. The pattern is created directly by the multi-layer blade construction, so its appearance naturally varies from one knife to another.
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AUS-10 by Aichi Steel
The cutting core is produced by Japanese manufacturer Aichi Steel in the city of Tokai. AUS-10 contains approximately 1.05% carbon, and Hokiyama heat-treats it to a stable hardness of 60 ± 2 HRC.
67-layer Nickel Damascus
The central AUS-10 core is surrounded by layered nickel Damascus stainless steels. The result is a total of 67 layers and a distinctive three-dimensional blade pattern.
Wave・Spiral – every piece is unique
The flowing and spiral Damascus lines give the series its characteristic appearance. The exact distribution of the pattern differs naturally from one knife to another.
SAKON – a name connected with the swordsmithing tradition of Tosa
SAKON is Hokiyama’s flagship brand. According to the manufacturer, its name is derived from the nickname Toushira, a master swordsmith from the Edo period and the father of Yoshimitsu, whom Hokiyama associates with the beginnings of the knife-making tradition in Tosa.
The concept of the series is based on combining traditional Japanese sword-making techniques with modern steels, construction and manufacturing technologies. With the SAKON family, Hokiyama places emphasis on cutting performance, practical usability and functional beauty.
AUS-10 – a Japanese core with 1.05% carbon
The cutting core of SAKON BOKUSUI Wave knives is made from AUS-10, a stainless knife steel produced by Aichi Steel in the Japanese city of Tokai. Hokiyama states a carbon content of approximately 1.05%, allowing the steel to reach high hardness and form a fine kitchen edge.
After heat treatment, the central core is stabilised at 60 ± 2 HRC. Hokiyama compares the properties of AUS-10 with the well-known VG-10 steel and also states that AUS-10 is easier to sharpen than VG-10. This makes the steel appealing not only to experienced cooks but also to users who want a quality Japanese knife with reasonably manageable maintenance.
Why is AUS-10 a practical choice?
It combines a high carbon content, stainless properties, the ability to form a fine edge and relatively accessible resharpening on water stones. This does not mean the knife requires no care – always wash it by hand after use and dry it immediately.
67 layers: AUS-10 and nickel Damascus
The manufacturer layers nickel Damascus stainless steels around the AUS-10 core. The complete blade construction consists of 67 layers including the central cutting core.
The multi-layer construction creates a strong contrast between the individual lines. In the ROU-Wave series, the layers are shaped into the distinctive Wave・Spiral flowing and spiral pattern. The manufacturer highlights that the variations in the Damascus pattern give each knife an individual appearance.
| Feature | SAKON BOKUSUI Nickel Damask〈Wave〉 |
|---|---|
| Cutting core | AUS-10 |
| Steel manufacturer | Aichi Steel, Tokai, Japan |
| Carbon content | Approximately 1.05% |
| Core hardness | 60 ± 2 HRC |
| Blade construction | 67 layers in total including the AUS-10 core |
| Damascus | Nickel Damascus |
| Blade pattern | Wave・Spiral – flowing and spiral pattern |
| Handle | Lacquered oak, octagonal profile |
| Country of manufacture | Japan |
Which SAKON BOKUSUI ROU-Wave knife should you choose?
The series offers an exceptionally wide range of lengths and blade shapes. This makes it possible to build a complete kitchen knife set in one consistent design – from a small utility knife to a long Sujihiki slicer.
| Knife type | Models in the series | Recommended use |
|---|---|---|
| Petty / Utility | 85 mm, 135 mm, 150 mm | Smaller fruit and vegetables, cheese, trimming, portioning and precise work with the tip. |
| Santoku | 165 mm | Versatile preparation of vegetables, boneless meat and fish. |
| Nakiri | 165 mm | Vegetables, herbs, straight cuts, strips and cubes. |
| Bunka / Kiritsuke | 170 mm | Versatile work with vegetables, boneless meat and fish, with a precisely controllable tip. |
| Gyuto / Chef | 185 mm, 210 mm, 240 mm | Main chef’s knife for vegetables, boneless meat, fish and longer slicing strokes. |
| Chef / Kiritsuke | 210 mm, 245 mm | Longer all-purpose blade with a distinctive tip for precise cuts and larger ingredients. |
| Sujihiki / Slicer | 240 mm | Clean, long slices of meat and fish with fewer repeated strokes. |
Which model should you choose first?
For most cooks, the most versatile choice will be the Santoku 165 mm or one of the Gyuto models. Santoku is compact and agile, while Gyuto provides a longer blade for larger ingredients and longer cuts. If you mainly work with vegetables, consider a Nakiri; for clean slicing of meat and fish, choose a Sujihiki.
Octagonal lacquered oak handle
All BOKUSUI Wave models use an octagonal handle made from lacquered oak. The traditional Wa profile helps you feel the blade orientation in your hand and allows you to adjust your grip naturally according to the cut.
The lacquered surface helps protect the wood during normal use, but it is still a natural material. Do not leave the knife in water for long periods and dry not only the blade but also the handle after hand washing.
Blade and edge care
- Wash by hand only. Use a soft sponge and ordinary washing-up liquid, then dry the knife immediately.
- Do not use a dishwasher. High temperatures, aggressive chemicals and impacts can damage both the edge and the wooden handle.
- Use a suitable cutting board. Wood, quality plastic or an edge-friendly composite board are ideal. Avoid glass, stone and ceramic.
- Do not chop bones or frozen foods. The fine kitchen edge is not designed for prying, twisting or sideways stress.
- Protect the edge during storage. Use a knife block, magnetic holder or a suitable blade guard.
Sharpening AUS-10
Hokiyama states that AUS-10 is easier to sharpen than VG-10. For home edge maintenance, we recommend quality water sharpening stones. For a normally dull knife, a grit of approximately #1000 is a practical starting point, followed by around #3000 for a finer finish.
Always preserve the original geometry of the particular knife during sharpening. If you would like to learn the technique in practice, you can use the Dellinger knife sharpening course.
We can help you choose the right model
Call us on +420 702 049 048, Monday–Friday 7:30–16:00, or use the Dellinger contact details. Based on your hand size, cutting board, cutting style and the ingredients you prepare most often, we can help you choose the right Petty, Santoku, Gyuto, Nakiri, Kiritsuke or Sujihiki.
Frequently asked questions about SAKON BOKUSUI ROU-Wave
What does the name SAKON mean?
SAKON is Hokiyama’s flagship brand. According to the manufacturer, the name is derived from the nickname Toushira, a master swordsmith from the Edo period and the father of Yoshimitsu, whom Hokiyama associates with the beginnings of the knife-making tradition in Tosa.
What steel is used in SAKON BOKUSUI ROU-Wave knives?
The cutting core is made from Japanese AUS-10 stainless steel produced by Aichi Steel in Tokai. Hokiyama states a carbon content of approximately 1.05% and a core hardness of 60 ± 2 HRC.
How many layers does the ROU-Wave blade have?
According to Hokiyama, the blade has 67 layers in total, including the central AUS-10 core and layered nickel Damascus on both sides.
What does Wave・Spiral mean?
Wave・Spiral refers to the distinctive Damascus pattern with flowing and spiral lines reminiscent of moving water. The exact pattern naturally varies between individual knives.
How does AUS-10 differ from VG-10?
Both are Japanese stainless knife steels used in quality kitchen knives. Hokiyama compares AUS-10 with VG-10 and states that AUS-10 is easier to sharpen. The actual performance of a knife is also influenced by heat treatment, blade geometry and the way it is used.
Is AUS-10 stainless?
Yes. AUS-10 is a stainless knife steel. We still recommend washing the knife by hand and drying it immediately after use, especially after contact with salty or acidic foods.
What is the ROU-Wave handle made from?
The handle is made from lacquered oak and has a traditional octagonal profile.
Which model should I choose as my main kitchen knife?
For versatile use, we recommend the Santoku 165 mm or a Gyuto. Santoku is more compact, while Gyuto provides a longer blade suitable for larger ingredients and longer slicing strokes.
Can SAKON BOKUSUI Wave knives be washed in a dishwasher?
No. We recommend hand washing only with a soft sponge and immediate drying. A dishwasher is not suitable for the fine edge or the lacquered oak handle.
How should SAKON BOKUSUI ROU-Wave knives be sharpened?
Use a quality water sharpening stone and preserve the original geometry of the particular knife. For normal edge restoration, you can start at approximately #1000 grit and continue around #3000 for a finer finish.
