In the eyes of utensils lovers, Shun may not be the best choice, and handmade knives are the pursuit of some high-end players.
 
Sakai Takayuki is a representative of Japanese handmade kitchen knives, produced by Aoki Blade Manufacturing, produced in Sakai City, Japan, which is the concentration area of Japanese handmade kitchen knives, supplying more than half of Japan's professional chef knives. The quality of handmade knives depends on the craftsmanship of the swordsmith, who is certified as a Japanese traditional craftsman and is a holder of Japan's Important Cultural Property. Sakai Takayuki is a representative of the industry that brands and marketizes handmade knives, and has a number of well-known knife makers under its umbrella, and the product quality and output are guaranteed.
 
Compared with the mainstream stainless steel knives on the market, carbon steel knives have outstanding characteristics, and the hardness is generally above 60HRC, that is, between VG-10 and powder steel, the cutting performance is excellent, the wear resistance is poor, and the sharpness of the blade is not as good as powder steel, but the abrasiveness is good, easy to make by hand, and it is also suitable for players to play grinding skills.
 
Sakai Takayo high-carbon steel steel comes from Hitachi Metals Co., Ltd.'s Yasui Steel Factory, Yasuji Steel is the main material used in Japanese-style handmade knives, the main steel models are blue paper No. 2, green paper No. 1, white paper No. 2 and white paper No. 1, the grade distinction is obvious, No. 1 is better than No. 2, and green paper is better than white paper. No. 1 has increased carbon content on the basis of No. 2 and has higher hardness, and blue paper has chromium and tungsten added on the basis of white paper, which has better wear resistance and better blade sharpness and durability. Generally, the higher the grade of steel, the higher the difficulty of processing and forging, and the more expensive the price.
 
The top-of-the-line product currently on sale at Sakai Takayuki is the No. 2 steel of this burnt green paper, which is made by Kenji Tomiyana, the chief swordsmith of Sakai Takayuki, with a mirrored body and an ebony octagonal handle, which is collectible and suitable for advanced players who like handmade kitchen knives.
 
Although green paper No. 2 steel is not the highest grade of carbon steel, the blessing of this firing process makes it ahead of other products. Generally, high-quality carbon steel knives are very testing the forging process of the knifesmith, this firing is one of the most difficult processes in the industry, the overall blade is made of Anlai steel, covered with soil quenching only hardens the blade part, the blade part is tough, the yield rate of the firing process is low, the product is more expensive, and the price of Sakai Takayo is about 4000 yuan.
 
Sakai Takayuki uses the Benyaki process to make the handmade knife and white two steel and white one steel, the blade design and treatment process are slightly different, the price is basically about 2000 yuan, the knife type is mainly willow blade, this traditional Japanese knife type knife body is relatively narrow, the blade is more slender, the knife body is lighter, suitable for handling sashimi and other Japanese cuisine.
 
Carbon steel knives are easy to rust in daily use, and the surface moisture should be wiped dry after use, and the blade is easy to become dull, and must be ground to achieve the best sharpness after a certain period of use. In contrast, Sakai Takayo stainless steel series products are easier to take care of, among which the VG10 series of 180mm Sande knife and 210mm cattle knife are commonly used Japanese knife type, similar to the Xun Classic series, the blade body pattern structure, the price is relatively cheap, about 600 yuan.