Japanese Gyuto Knife,
Hand-forged in Sakai.

Aogami #2 steel. Traditional craft.
First limited batch coming soon.
For serious home cooks and professionals.

No spam. One email when the first batch is ready.
Early access to the first Sakai batch. Limited production.
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Why Sakai

Japan’s most respected knife-making city.
While Sakai represents the starting point of our journey, we hold deep respect for Japan’s other regional traditions and the craftsmen who carry them forward. Sakai has been Japan’s center of blade-making for over 600 years. Originally known for forging samurai swords, Sakai later became the country’s primary producer of professional kitchen knives. What makes Sakai unique is its division of labor. Each knife is made by specialists — a blacksmith for forging, a sharpener for geometry and edge, and a craftsman for finishing. This system prioritizes performance over speed or volume. Today, most of Japan’s professional chefs rely on Sakai-made knives. Not for decoration, but for balance, sharpness, and consistency — the qualities that matter in daily use.
Join the waitlist for the first Sakai batch

Why Aogami #2

A steel chosen for sharpness, control, and feel.
Aogami #2 is a traditional Japanese carbon steel used by craftsmen who value how a knife behaves in the hand, not how it looks on paper.It takes a very fine edge, sharpens easily, and responds precisely to the user. On the board, it feels direct and controlled — the knife goes where you intend it to go, without resistance or surprise.Aogami #2 is not maintenance-free, and that is part of the choice. It rewards attention with consistency, longevity, and a cutting experience that professionals trust day after day.