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MUGEN is our revolutionary brand to search for the breakthrough in the knife world. Away from the conventional norms and existing old-school techniques, By adopting technologies, materials and manufacturing processes from different fields. HOKIYAMA keeps on developing experimental products to pursue the future of cutting devices. 


Innovative approach to cutting.

Inspired by technology, functionality and classic Japanese design…Sakon+

About 2300 years ago, iron was introduced to Japan, and the iron blade was forged. In the 14th century, cutting tools similar to today’s kitchen knives appeared. Over the centuries, blacksmiths, craftsmen, and those involved in the cutlery industry have been developing many types of kitchen knives.  In the year 2010, an innovative blade was manufactured which has a spontaneously regenerating cutting edge.

+ Edge

Sakon+ has Vee-Tech®applied blade: It has an extraordinary sharpness retention boosting effect on traditional stainless steel. "Vee-Tech® pat.p." originates from aircraft & spaceship technology and is a completely new blending processing of steel and extremely hard carbide. It differs from conventional surface coating as no peeling occurs because the carbide particle is melted into base metal steel and the processed blade becomes a real alloy. As a result it gives the cutting edge a high-tech armored like protection. In addition to the wear resistance quality produced by melted hard carbide, Sakon+ has the outstanding feature of its cutting edge gradually regenerating with use.  New micro-serrated carbide particle appears on top of the edge spontaneously. This happens because of the difference in the hardness of the carbide and base metal particles. This regenerating phenomenon is likened to a shark’s tooth - when one part breaks off it automatically grows back. That's the secret why Vee-Tech®processed metal edges keep their unbelievable sharpness as do the ceramic knives without any sharpening. Incredible Edge retention & sharpness has been verified not only by the remarkable CATRA testing results but also by professional chefs at work.

+ Grip

Sakon+ has a unique synthetic marble applied grip. Trimmed and shaped from methacrylic resin solid plate, its deep & rich transparency displays the elegance of cool beauty.Because the material is nonporous, stains do not penetrate the surface. With proper cleaning, it also resists the growth of mold, mildew and bacteria.That’s the reason it is widely used in sinks and on kitchen surfaces. Soapy water or a mild detergent is all that is necessary for the daily care of your SAKON+. 

+ vee-tech

“Vee-Tech®” is one of the electric discharge machining method. Ultra-hard titanium carbide particles are blended deeply into the base stainless metal structure by discharging ten thousand times per second. This process gradually turns the traditional stainless steel into a micro carbide melted alloy on the cutting edge. Knives normally have a uniform metal structure allowing its original sharp micro-serrated edge to be lost with daily use. With extremely hard particles and softer metal particles coexisting in same blade with ideal blend, “Vee-Tech®” realizes to embed particles with different abrasion-resistant characteristics. This technique enables SAKON+ to keep the micro-serrated edge for longer period of time which attracts many professionals for its long-lasting sharpness. (Refer overleaf for details)


The third remarkable feature is that it can be sharpened as desired anytime by using a conventional whetstone  because it has a stainless based blade. That's the reason why Sakon+ is recommended for both home use and in the professional kitchen.



17132 / 135mm


17112 / 185mm

Chef's Knife

17122 / 210mm

“Sharpness & Grip Balance” Professional’s Feedback

Came to Germany 28 years ago, and have been running a Japanese restaurant independently for 17 years in Munich, I mainly cook “Sushi” & “Teppan-yaki” and have been working on establishing Japanese cuisine culture here. Previously, I used German knives which are so famous in excellent quality. Nowadays, almost all knives in our kitchen are made in Japan. The first impression of using SAKON+ was its keen sharpness. It is so amazing that the blade can manage not only fish meat slicing but also delicate vegetable decorative cutting. I was also surprised that SAKON+ keeps keen sharpness even after long use. This is obviously an outstanding feature but another hidden point is the excellent balance of blade & handle when I grip it in my hand. I cannot cook without this knife anymore.

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Inhaber Koch : Toshi Kobatake

RECORD of AWARDS / Auszeichnung Rekord

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Lokal des Jahres


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Busche Gala,


Restaurant des Jahres


Artisan Octa
Artisan Classic
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