sakai takayuki western aogami

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

HappyamateurDK

Senior Member
Joined
Mar 24, 2019
Messages
505
Reaction score
296
Location
Denmark
Hi all.

I've bin looking for a western gyuto and have come across a sakai takayuki western aogami.

Anyone here knows if it is any good? It should be made in monosteel b#2

Thanks.
Have a nice day 😊
 
Hi all.

I've bin looking for a western gyuto and have come across a sakai takayuki western aogami.

Anyone here knows if it is any good? It should be made in monosteel b#2

Thanks.
Have a nice day 😊
do you got the link? or tell us what is the finish.
 
i fondled the petty knife in the series the other day. just had a look at the gyuto. i had decided on a stainless knife that day, for specific use, but was really tempted to get the stwa. good price point, cool w/ blue #2 monosteel. appeared to have a very nice grind, and not a knife you'd have to baby or worry too much about. if you're ok with the reactive blade, it seemed like a lot of knife for the money. just don't expect more f&f than you pay for.

.
 
Last edited:
i fondled the petty knife in the series the other day. just had a look at the gyuto. i had decided on a stainless knife that day, for specific use, but was really tempted to get the stwa. good price point, cool w/ blue #2 monosteel. appeared to have a very nice grind, and not a knife you'd have to baby or worry to much about. if you're ok with the reactive blade, it seemed like a lot of knife for the money. just don't expect more f&f than you pay for.

.
Sounds great. Thanks for your input😊
 
Do you need it to be from aogami? hamono.nl has the TUS steel series for 69 euros (180mm) and 100ish euros for 210mm.
I own petty knives from that series and they are great. They have the same profile as the one you linked.
 
Do you need it to be from aogami? hamono.nl has the TUS steel series for 69 euros (180mm) and 100ish euros for 210mm.
I own petty knives from that series and they are great. They have the same profile as the one you linked.

Thanks. But i got to admit I have a weakness for carbon
 
Yeah if you google 'Sakai Takayuki Aoniko' you'll find a bunch of hits (including from this forum).
 
Thanks 😊
Maybe I should find a misono instead. But where did you find the info about the sakai takayuki western aogami? I can't find anything.
First thing: you are right-handed, aren't you? Because all knives I'm speaking about are more or less strongly right biased.
The Misono at 210mm is rather narrow.
A very nice, finely grained steel, but a tad softer than your Herder 1922.
You may consider the Masahiro VC instead, which has the harder steel as well, quite close to Aogami #2. Not with Misono's nice F&F, though. That said, all Misonos come with a weak, overly convexed factory edge due to excessive buffering. But at this price point all Japanese knives require a good stone sharpening before use. In the case of a Misono you can't just follow the factory edge, though.
If it's important to you: Misonos come with a spear point tip, elegant but vulnerable. The same as your Herder, but that one comes with a relative thickening at the tip. Masahiro has a classic Japanese low tip.
Another option were the Suien VC, made of monosteel Aogami #2. Requiring a good stone sharpening to attenuate its extreme asymmetry and ease its protruding shoulder. So, with both the Misono and the Suien, first thing to do is taking it to a coarse stone. To me, the Suien is the most comfortable one, but only after some love.
 
First thing: you are right-handed, aren't you? Because all knives I'm speaking about are more or less strongly right biased.
The Misono at 210mm is rather narrow.
A very nice, finely grained steel, but a tad softer than your Herder 1922.
You may consider the Masahiro VC instead, which has the harder steel as well, quite close to Aogami #2. Not with Misono's nice F&F, though. That said, all Misonos come with a weak, overly convexed factory edge due to excessive buffering. But at this price point all Japanese knives require a good stone sharpening before use. In the case of a Misono you can't just follow the factory edge, though.
If it's important to you: Misonos come with a spear point tip, elegant but vulnerable. The same as your Herder, but that one comes with a relative thickening at the tip. Masahiro has a classic Japanese low tip.
Another option were the Suien VC, made of monosteel Aogami #2. Requiring a good stone sharpening to attenuate its extreme asymmetry and ease its protruding shoulder. So, with both the Misono and the Suien, first thing to do is taking it to a coarse stone. To me, the Suien is the most comfortable one, but only after some love.

Thanks for your input..you always come up with with some great info👍

I'm mostly looking for a carbon gyuto that I can use everyday without babying it too much. I know stainless would make sense. But I just really like carbon. I have a suisin High Carbon in 240 mm. I enjoy using it when cooking goes fast and I don't have the time to dry and wash knives all the time. I would like a 210 I could use the same way. I guess I could use the herder. But somehow I've come to like and enjoy it so much that I now have a tendency to baby that one a bit(stupid..i know)

I tried a misono at a friend's house a while back. And besides the great F&F I really didn't get the hype. But of course that might be because of wrong or unskilled sharpening.
 
Would a san-mai be an option, or do you insist on monosteel? The Deep Impact comes with Aogami Super core cladded with soft stainless. The core steel is at 64-65Rc but has no trace of brittleness. As the 210 comes very thin behind the edge it allows a very conservative edge with no performance loss, but a remarkable edge retention. Have used it on crappy poly boards in a welfare kitchen and at the end of the day the edge was as smooth as when I started. Never seen before, even not with a Ryusen Blazen SG2. As for the need of babying: AS isn't reactive at all once a patina got installed on the apparent core steel, which turns black within a few days.
One warning: no use of a Dickoron allowed.
They are produced in small batches. May take two months or so before they are available again.
https://japanesechefsknife.com/products/jck-natures-deep-impact-series-gyuto-180mm-to-240mm-3-sizes
 
Would a san-mai be an option, or do you insist on monosteel? The Deep Impact comes with Aogami Super core cladded with soft stainless. The core steel is at 64-65Rc but has no trace of brittleness. As the 210 comes very thin behind the edge it allows a very conservative edge with no performance loss, but a remarkable edge retention. Have used it on crappy poly boards in a welfare kitchen and at the end of the day the edge was as smooth as when I started. Never seen before, even not with a Ryusen Blazen SG2. As for the need of babying: AS isn't reactive at all once a patina got installed on the apparent core steel, which turns black within a few days.
One warning: no use of a Dickoron allowed.
They are produced in small batches. May take two months or so before they are available again.
https://japanesechefsknife.com/products/jck-natures-deep-impact-series-gyuto-180mm-to-240mm-3-sizes

That is a very good suggestion. I like simplicity of the design. The boring choice, I guess would be to just get a suisin high carbon in 210 mm?
 
That is a very good suggestion. I like simplicity of the design. The boring choice, I guess would be to just get a suisin high carbon in 210 mm?
The 210 and 240 by Japanese makers tend to be very different knives, with a very different character. Not just a question of size as with the big Germans. I would at least check the width and the weight to have an idea.
 
I tried a misono at a friend's house a while back. And besides the great F&F I really didn't get the hype. But of course that might be because of wrong or unskilled sharpening.
A first impression is often a wrong one. It says more about what you're used to than about the knife you're actually handling. E.g. it does take some time to get used to a new geometry and a different balance. A loose grip helps.
 
A first impression is often a wrong one. It says more about what you're used to than about the knife you're actually handling. E.g. it does take some time to get used to a new geometry and a different balance. A loose grip helps.

Your probably right. I think I will give the sakai takayuki a try. I might be disappointed. But then I'm an experience richer. And I can always sell it again. 😊
 
Give it a fair chance. My trick is in using it exclusively for a week or so at home, really for any task. Even cutting cabbage with a hankotsu. With some knives it really took quite some adjustments before I felt comfortable with them. I often see here in the BST-section almost brand-new knifes, never sharpened, used only for two onions. And people ready to conclude it won't work with them. A hasty conclusion.
 
Back
Top