Sakai Takayuki Homura Kogetsu (Aogami 2 steel)

Sakai Takayuki Homura Kogetsu (Aogami 2 steel)
Japanese chef knives

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The Sakai Takayuki Homura Kogetsu knife, crafted from Aogami 2 steel, is a high-performance kitchen tool celebrated for its exceptional sharpness, durability, and resistance to wear. A product of Japan’s renowned knife-making tradition, this knife series is forged by master blacksmith Itsuo Doi, continuing a legacy of excellence set by his father, Keijiro Doi. The Aogami 2 steel, known for its high wear resistance and durability, is a preferred choice among culinary professionals and knife enthusiasts. This specific steel type, combined with the craftsmanship of the Doi family, results in a knife that excels in various cutting techniques, suitable for both professional chefs and culinary enthusiasts​​​​​​.

Key Features of the Sakai Takayuki Homura Kogetsu Knife

Steel Type

Aogami 2, known as Blue Paper Aogami No. 2 Steel, provides high wear resistance and excellent durability.


Itsuo Doi, a master craftsman and son of the legendary Keijiro Doi.


Made from Japanese Yew wood with a Buffalo Horn ring, offering a dense and textured grip for ease of handling. The handle is octagonal, catering to both left and right-hand users.

Blade Design

Includes various models like Gyuto, Sakimaru-Yanagiba, Kangata-Santoku, and Sujihiki. The blades are clad with soft iron for added strength and feature a fine satin finish, with the edge steel polished to a high luster.

Overall Craftsmanship

Each knife is handmade, reflecting the skill and pride of the craftsmen. The Homura series symbolizes the unshakable belief and pride of its creators, evident in the quality and performance of the knives.

The Sakai Takayuki Homura Kogetsu series stands out for its blend of traditional craftsmanship and modern steel technology. It offers knives suitable for a range of culinary tasks, appreciated by chefs and knife collectors worldwide for their balance, sharpness, and durability. However, it’s important to note that Aogami steel is not rust-resistant. Proper care, including regular washing, wiping, and drying, is necessary to maintain the knife’s quality and prevent rust​​​​​​.

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