This is the highest grade of Sakai Takayuki Honyaki knives, using Yasuki Blue-2 steel, which features finest sharpness, superb abrasion resistance, presenting a clean, beautiful moire pattern with mirror finish.
Sakai Takayuki's Honyaki (glost firing) Aonikou Series are highest-ranked products that ensure a wonderful sharpness and manufactured with a unique traditional method, Honyaki with Mizuyaki.
Sakai Takayuki Honyaki knives are forged from one single material, usually high-carbon steel such as Yasuki white-1-2 steel or Blue-1-2 steel. The finest honyaki (Mizuyaki) are then differentially hardened, the same method used for traditional katana. Their sharpness is the longest lasting of all Japanese blades. They are extremely difficult to forge, requiring a high level of skill and experience. They are also very difficult to sharpen and maintain, and easily damaged if not properly used, thus, Honyaki Knives are for professional use only we recommend.
“Mizuyaki”, Water rapidly-quenched is to use the water for cooling at the time of the firing in a process to give the steel the higher hardness, which requires extremely high techniques, unlike the oil quenched Honyaki Knives.
The designated traditional craftsman, Shiraki Kenichi, forges Sakai Takayuki Honyaki Aonikou and designated craftsman, Tosa Hirotsugu did for molding and sharpening.
Usually Honyaki Knives are made from Yasuki white-2 steel materials, which is popular among professhional chef but for those who focus on in the sharpness chooses the Honyaki Aonikou kitchen knife.
It is said that the cutting edge of the sashimi is extremely beautiful and smooth when you cut with an authentic Honyaki Knife.