Sakai Takayuki Homura Kogetsu Wa-Gyuto 210mm

Specifications

Brand

Sakai Takayuki

Type

Wa-gyuto (Japanese-handled chef's knife)

Model

2256

Blade Length

210 mm

Blade

Blue Steel No.2 (Aogami No.2), forged, high-carbon

Handle

Octagonal Ichii wood with water buffalo horn ferrule

Packaging

Black gift box

Care

Carbon steel: dry fully after use

Features

Blue Steel No.2 Blade: The listing names Blue Steel No.2, a high-carbon steel known for a sharp edge that lasts.

Forged In Sakai: The listing says the blade is forged by the Sakai blacksmith Ichio Doi and finished by the sharpener Mitsuo Yamatsuka.

Homura Blade Mark: The photos show the Homura character engraved on the blade face beside the maker's lettering.

Ichii Wood Handle: The listing names the handle as octagonal Ichii wood with a water buffalo horn ferrule.

210 mm Wa-Gyuto: The blade is 210 mm long in the wa-gyuto shape, a chef's knife with a Japanese-style handle.

Gift Box Packaging: The listing describes a dedicated box for packing the knife, and the photos show a black box with a label.

Benefits

A Blue Steel No.2 blade with a keen, lasting edge: The listing names Blue Steel No.2, a high-carbon steel known for a sharp edge that lasts. It cuts meat, fish and vegetables and, as the listing says, it needs drying after use because carbon steel can rust.

A blade forged by Sakai craftsmen: The listing says the blade is forged by the Sakai blacksmith Ichio Doi and finished by the sharpener Mitsuo Yamatsuka. Their work is signed with the Homura mark engraved in the blade, which shows in the close-up photos.

A deep Homura mark engraved into the blade: The photos show the Homura character engraved on the blade face beside the maker's lettering. The listing describes the mark as a sign of the Sakai craftsmen's pride in the knife and its forging.

An octagonal Ichii wood handle with a horn ferrule: The listing names the handle as octagonal Ichii wood with a water buffalo horn ferrule. The octagonal shape gives a secure grip, and the wood is described as beautiful and comfortable through long sessions of cutting.

A 210 mm all-round wa-gyuto for meat, fish and vegetables: The blade is 210 mm long in the wa-gyuto shape, a chef's knife with a Japanese-style handle. The listing says it covers meat, fish and vegetables, so one knife handles most of the daily work in the kitchen.

A black gift box that protects the knife: The listing describes a dedicated box for packing the knife, and the photos show a black box with a label. The box protects the blade and keeps it ready to store or give as a present.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Hand-Forged Carbon Steel Cook: You want a hand-forged carbon steel gyuto that cuts keenly and rewards care. A mass-made blade lacks the edge and character of a forged knife, and that is not your fault. Our Homura Kogetsu gyuto gives you a 210 mm blade of Blue Steel No.2 forged in Sakai and a Japanese-style octagonal Ichii wood handle with a water buffalo horn ferrule. The listing says the blade is high-carbon steel that can rust, so you wash and dry it after use. Choose it when you cut meat, fish and vegetables with a keen forged edge, and you will have the facts you need before you order.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing says the Homura Kogetsu is forged by the Sakai blacksmith Ichio Doi and finished by the sharpener Mitsuo Yamatsuka, with the Homura mark engraved in the blade. This gyuto has a 210 mm Blue Steel No.2 blade and a Japanese-style Ichii wood handle. It arrives in a black gift box. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

• Wa-Gyuto 210 mm knife

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is high-carbon steel and can rust. Wash by hand, dry it fully right after use, and keep it out of reach of children. The blade is very sharp; avoid bones, frozen food and prying, which can chip a fine edge. Do not use a dishwasher.

Ingredients and Materials

Blue Steel No.2 (Aogami No.2) carbon steel: Blade material

Ichii wood with water buffalo horn ferrule: Handle material

Comparison

Quick Answer

Our Homura Kogetsu gyuto has a 210 mm Blue Steel No.2 blade forged in Sakai and a Japanese-style Ichii wood handle. It cuts meat, fish and vegetables and rewards careful upkeep. It comes in a black gift box. We ship it directly from Japan with careful packing.