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Home | Japanese Kitchen Knives | New Old Stock Sakai Konosuke Fujiyama 270mm Sakimaru-Takobiki Aogami 1

New Old Stock Sakai Konosuke Fujiyama 270mm Sakimaru-Takobiki Aogami 1 Octagonal Ho/Horn Handle with Saya 2010-15

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$872.03
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Old stock Sakai Konosuke Fujiyama series aogami 1 carbon steel 270mm sakimaru takobiki with newly applied octagonal ho and horn handle, with original box and saya. 

These are old stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and made between 2010 to 2015. Blades are in unused condition with original box and saya and are a throwback to older production. It Should be noted that the original handles were removed, an appropriate old stock Sakai made one has been fitted to the blade.

This knife was forged by Tanaka Hamono and ground by 'Morihiro', Hiromi Morimoto in both in Sakai. Originally with a rosewood handle, it was removed for re-handle by the last owner but never used. We recently handled it with an older Sakai made (hand cut not CNC) octagonal ho wood and horn handle that we have been hoarding at Bernal Cutlery. That said there are a few small imperfections on this one; a scuff on the ura below the tip, a nick on the jigane at the spine near the Konosuke mark on ura and a few small scuffs near the machi on the neck. 


Brand: Konosuke
Producing Area: Sakai City
Profile: Sakimaru-Takobiki
Size: 270mm
Steel Type: Carbon
Steel: Aogami 1
Handle: Octagonal Ho and Horn Ferrule handle
Total Length: 417mm
Handle Length: 140mm
Handle to Tip Length: 277mm
Blade Height: 29mm
Edge Length: 250mm cutting length (tip is not sharpened)
Thickness: 3.33mm
Weight: 152g
Saya: Included
HRC:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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New Old Stock Sakai Konosuke...

$872.03
$872.03
Sold Out