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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sakai Takayuki Kengata Santoku Homura SP with Saya 225mm (8.8") - Aoniko (Blue Steel #2)
$1,229.00
Ideal for: Chopping, slicing, dicing, and julienning.
Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Kengata Gyuto Homura SP with Saya
Blade Material: Aoniko (Blue Steel #2)
Blade Length: 225 mm (8.8")
Handle: Ebony and Buffalo Horn
Weight: 252 g
Blade Width: 54 mm
Blade Thickness: 3 mm
Handle Length: 137 mm
Handle Thickness: 27 mm
Blade Width: 54 mm
Blade Thickness: 3 mm
Handle Length: 137 mm
Handle Thickness: 27 mm
The Homura SP series is handcrafted by Master Blacksmith Mr. Doi. This blade is hand forged with Aogami number 2 (blue steel #2) with excellent sharpness and durability. This blade is double beveled with a Kengata tip.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife that can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
Handmade Santoku knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Homura SP blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
Category: Blue Steel No. 2, High Carbon, Japanese Style, Kengata, New, Santoku
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