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Sakai Takayuki Blue Paper Super kitchen knives: exceptionally hard blades

Knives from the Sakai Takayuki Blue Super series have a very special blade, made from Aogami Super Blue steel. This steel is not very rare, many kitchen knives are made from this type of steel. However, the hardness of 65HRC is truly unique. The hardness of the steel allows Sakai Takayuki to sharpen these knives to an extremely thin edge, and the knives will retain their sharpness for a very long time.

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Features of the Sakai Takayuki Blue Paper Super series

The blade made of Blue Paper Super steel is a truly exceptional feature. Although this steel type is not exactly rare, the hardness of this steel is. It also means that, as a user, you have to be careful what you do with the knife. It might seem counterintuitive at first, but a hard blade equals a fragile blade, as chips can break off. Avoid frozen foods, bones, hard pits and especially prying motions.

Tsuchime

The top of the blade has a hammered finish. This is called 'tsuchime' in Japan. In addition to the traditional look, it also serves a practical purpose: ingredients won't stick to the blade as you're cutting them. Be aware that Blue Paper steel is not stainless and will therefore form a patina in time. Keep the knife clean and dry to prevent rust from forming.

Classic Japanese handle

The Japanese design style of the knife is emphasized by the choice of an octagonal handle made from Japanese zelcova wood. The bolster is made from mahogany wood. This is a type of wood with a warm look and feel and a deep-red colour.