• If you have bought, sold or gained information from our Classifieds, please donate to Kitchen Knife Forums and give back.

    You can become a Supporting Member which comes with a decal or just click here to donate.

WTS Sakai Takayuki Sanpou white 2 210mm gyuto, thinned and refinished

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Joined
Dec 27, 2021
Messages
7,613
Reaction score
15,116
Location
us
Good steel and profile, but the original grind is bad, thinned and refinished by me, still not the best cutter but much more acceptable now. $180 $160
IMG_6694.jpeg
IMG_6695.jpeg
IMG_6696.jpeg
 
Last edited:
Original grind if anyone's interested
E bit of rant here, so I bought the Sakai Takayuki Sanpou, a new line made in house by their young crafts man in Aoki Hamono, sounds good. Now I got the knife and did some sharpening and cutting I regret buying it, I don't like it. Usually when I regret buying a knife it is "well it it nice but my other knives is as good or better" or "hmm pretty average for the price with no stand out points", but this is just bad.

Let's get some of the good off first, for a Sakai knife, it got very nice thick spine and good distal taper, well weighted and really nice mono handle, the French profile is to my liking, the FF is good for the price I paid at DC, steel is quite wear resistant for White 2, kind reminds me of Kawachi Kunisuke, and the cladding got some nice activity going on. Then it is down hill from there, first this is the dullest Japanese knife i've got, that's including intentionally unsharpened single bevels, I can run my thumb across the whole edge length without feeling anything, and I got cut by a bench scraper once. The knife doesn't want to bite into half of a onion that I left in fridge from yesterday. Well maybe after sharpening it is better I thought, so I went on sharpening, it takes me almost 10 minutes to raise a burr on one side, in white steel, I spent less on Magnacut. The steel is not the problem, the edge bevel is just uneven and very thick at the bottom half, the front got a burr in the first half of the sharpening and the back half just stays perfectly smooth. After sharpening the new bevel is very visable, a testement to how thich it was. Still it cuts more akin to a Yo Deba than a gyuto, the Mikami Wa Bocho fish knife actually cuts better. Very disappointing, I want to put it on BST immideatly but doubt anyone would want it without serious thinning... Anyway if you want pay $199 for a project knife DM me...
View attachment 313070View attachment 313071View attachment 313073View attachment 313072
 
Back
Top