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The Akatsuki Series
Akatsuki (暁) is a Japanese word that carries the quiet weight of a moment most people never witness, the last breath of night before dawn breaks. It speaks of stillness, of something ancient giving way to something new. In the Akatsuki Series, that poetry is forged into steel: a blade born from the darkness of kurouchi iron, carrying within it the promise of an edge that cuts with the clarity of first light.
What is Blue Steel #2?
Blue Steel #2 (Aogami #2) is a high-carbon tool steel renowned among professional chefs for its exceptional sharpness and edge retention. Produced by Hitachi Metals, it contains tungsten and chromium additions that give it superior toughness compared to White Steel, while still achieving the razor-sharp cutting performance that carbon steel is celebrated for. With proper care, a Blue Steel #2 knife will reward its owner with a cutting edge that few stainless steels can match.
Why Choose This Knife?
The Akatsuki Wa-Gyuto is the ideal choice for those who want the uncompromising sharpness of traditional carbon steel in a high-performance chef's knife.Whether you are preparing everyday home meals or tackling more demanding culinary tasks, this versatile 21cm chef's knife handles it all with precision and ease. From slicing through large cuts of meat and fish to dicing vegetables with effortless control, its elongated blade excels at the full range of tasks that define serious cooking. Its kurouchi finish is not merely aesthetic. The black layer that forms naturally on the blade acts as a protective barrier, helping prevent damaging red rust from forming over time.
Specifications
- Brand: Sakai Ichimonji Mitsuhide
- Steel: Blue Steel #2 (Aogami #2)
- Blade Length: 210mm (actual cutting edge: approx. 210mm)
- Edge: Double-Edged
- Handle: Traditional Octagonal Olive Wood
- Handedness: Both Hands
- Use: Multi-purpose, Professional and Home Kitchen
- Origin: Japan
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2hkakac | 210 | 350 | 160 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Blue Steel #2 | Oak |
Wa-Gyuto
A Wa-Gyuto Chef's Knife is a French-style chef's knife fitted to a Japanese-style handle, familiar to traditional Japanese chefs. These handles are often Octagonal, D-shaped (Chestnut-type), or Round (Circle-type). Wa-Gyuto knives are all-purpose and made for meat, vegetables, and fish. This makes them a popular choice for chefs in Western restaurants throughout Japan. For preparing meat blocks or cutting cabbage into strips, a 300mm Wa-Gyuto is best. 270mm also works for cooking if the cutting board is large enough. 240mm is popular with professionals, as it handles tasks from preparation to delicate work. 180mm and 210mm are popular for home use, as they cut through large pieces of food without much strain.
Blue Steel #2
Adding tungsten, chromium, and alloy carbides to White Steel makes for a tough, chip-resistant blade.
Carbon Steel
Blue Steel #2 is made by adding trace amounts of tungsten and alloy carbides (both for hardness), and chromium (for toughness and rust resistance) to White Steel, creating an alloy steel that is very tightly bonded. This also leads to better edge retention compared to White Steel #2, so you can cut better for longer. Professional chefs looking to enter the next level of quality will often choose a Blue Steel #2 knife, but beginners can use this also.
*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.
Forge Welded
Forge Welded knives undergo a forging process where steel is heated to high temperatures and then shaped with a hammer. This carefully done process changes the internal structure of the steel, producing a blade with superior hardness levels. Highly skilled craftspeople forge, quench, and create the knife's cutting edge by hand, resulting in a sharp blade with long edge retention.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
