The definitive chef's knife from Yoshida's workshop. Blue #2 steel is prized for its edge sharpness and the satisfying ease with which it sharpens. The kasumi finish — polished body meeting a misty, unpolished spine — is unmistakably Sakai.
Kenji forges each blade himself, from raw steel billet to finished edge. He heats, hammers, normalizes, and grinds each knife over three full days. No two are exactly alike.