HOKIYAMA’s flagship kitchen knife brad named after the nickname of Toushiro, a master swordsmith of Edo Period and the father of the pioneer of TOSA Cutlery, Yoshimitsu. The series, developed for both practical benefits and functional beauty by combining the Japanese sword making methodology with modern materials, design and techniques. “SAKON” achieved the ideal properties during the long history of HOKIYAMA Cutlery. “SAKON” family product features amazing sharpness and strong corrosion-resistance by using high carbon stainless steel, high-speed steel, die steel and Damascus steel so that they meet a wide range of needs from home-use to top professional chef’s heavy use.
Hair-line finished Bolster models
SRS13/SUS405 stainless clad
Manufactured in Japan
SAKON RYUGA Bolster
In 1992, we were the first to adopt SRS15 powdered HSS steel and launched the highest quality model with a forged bolster under the series name ‘Artisan Classic’. The series has long been trusted by various chefs in their demanding workplaces. Sakon Ryuga is the successor to the renowned 'Artisan Classic' series, which has been renewed using SRS13 powdered HSS.
Premium powder metal clad steel
he core steel SRS13 gives the “SAKON RYUGA” blade an immense strength and incredible hardness of up to HRC-64. Despite the seemingly ordinary appearance, the fine molecular structure of the powdered steel enables these knives to glide effortlessly through any task, giving the act of cutting a fluid silkiness.
Powder Metallurgy for the blade core steel
The added elements of tungsten, molybdenum and vanadium are very effective in contributing to the knife’s hardness & durability. However when using the conventional dissolution method, they tend to turn into rough carbide during the coagulation process. Powder Metallurgy achieves coagulation maintaining the minute metal structure even when reacting with the plentiful matter of these elements. The powdered high-speed steel (SRS13) is a material very rich in carbon & these precious elements. The “Powder Metallurgy” application produces an ideal result successfully.
Conventional Stainless Steel Uneven coarse particles
Powder metal SRS13
Extremely uniform microstructure
Available Pakka wood handle colors
［Nashiji］
Nashiji-finished Bolster models
Gingami3/SUS405 stainless clad
Manufactured in Japan
SAKON GINGA Nashiji-Bolster
HITACHI's finest YSS
YSS(Yasugi Specialty Steel) is produced by Hitachi Metals（Currently：Proterial, Ltd.）, Yasugi works in the San’in region of Japan, a place renowned for the high purity of its iron sands. And they are classified mainly as Carbon Steel Group "Shirogami, Aogami" or Stainless steel group "Gingami" for its chemical composition & additives. Either is characteristic heritage steel created by Hitachi’s intelligent alloy design, smelting expertise passed down tradition of Tatara iron-making for Japanese sword. The group "Gingami" is further segmented into No.5, No.3, No.1, with Gingami No. 3 steel having the highest carbon content of 0.95-1.1%, which directly effects to HRC hardness, and is considered the most suitable grade in the group, especially for kitchen knives.
GINGAMI 3 / SUS405 Stainless Clad Steel
The core for SAKON Ginga series, Gingami 3 is categorized to stainless steel for its 13-14.5% Chromium blending ratio. Although it’s a corrosion-resistant stainless steel, actual feel of cutting is closer to the high-end carbon steel, The edge is not slippy but significantly grabbing object fibers.
Another reason why professional chef selects Gingami 3 is a good affinity to whetstones at hand re-sharpening. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. Sakon’s Neo-Classic Nashiji finish gives irresistible appeal to the series as well.
［Nashiji］
Nashiji-Octa grip models
Gingami3/SUS405 stainless clad
Manufactured in Japan
SAKON GINGA Nashiji Full-tang
HITACHI's finest YSS
YSS(Yasugi Specialty Steel) is produced by Hitachi Metals, Yasugi works in the San’in region of Japan, a place renowned for the high purity of its iron sands. And they are classified mainly as Shirogami, Aogami or Gingami for its chemical composition & additives. Either is characteristic heritage steel created by Hitachi’s intelligent alloy design, smelting expertise passed down tradition of Tatara iron-making for Japanese sword.
The Carbon blending ratio which directly effects to HRC hardness is closer to Aogami 2 or Shirogami 2.
GINGAMI 3 / SUS405 Stainless Clad Steel
The core for SAKON Ginga series, Gingami 3 is categorized to stainless steel for its 13-14.5% Chromium blending ratio. Although it’s a corrosion-resistant stainless steel, actual feel of cutting is closer to the high-end carbon steel, The edge is not slippy but significantly grabbing object fibers.
Another reason why professional chef selects Gingami 3 is a good affinity to whetstones at hand re-sharpening. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. Sakon’s Neo-Classic Nashiji finish gives irresistible appeal to the series as well. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening.
Octagonal Pakka Wood / Full tang
Water resistant, Palm friendly Octa-Design
67 layers AUS-10 Nickel Damask blade
Pakka wood handle/Bolster models
Manufactured in Japan
SAKON BOKUSUI Nickel Damask〈Standard〉Bolster
SAKON Bokusui, Nickel Damask “Standard” features
The core of the blade is made of AUS10 steel produced by Aichi Steel, from the Japanese city of Tokai. AUS-10 is, because of the high-carbon content, by far the strongest type within the AUS-series. 33 layers of folded Nickel damascus stainless steels are wrapped around the AUS10 core to make a total of 67 layers. AUS10 is a performance steel enriched with 1.05% of carbon, similar to the well-known VG-10. It’s easier to sharpen than VG-10, so suitable for everyone from kitchen novices to professional chefs. The central core is hardened stably to Rockwell 60±2.
The collection come fitted with a stainless bolster and a comfortable western style water-resistant pakka wooden handle of 3 color variations.(Black, Dark-Brown, Wine,)
67 layers AUS-10 Nickel Damask blade
Pakka wood handle/Bolster models
Manufactured in Japan
SAKON BOKUSUI Nickel Damask〈Wave・Spiral〉Bolster
SAKON Bokusui, Nickel Damask “Wave・Spiral” features
The core of the blade is made of AUS10 steel produced by Aichi Steel, from the Japanese city of Tokai. AUS-10 is, because of the high-carbon content, by far the strongest type within the AUS-series. 33 layers of folded Nickel damascus stainless steels are wrapped around the AUS10 core to make a total of 67 layers. The wavy spiral damuscus pattern give a stunning and eye-catching look which makes each piece unique.
AUS10 is a performance steel enriched with 1.05% of carbon, similar to the well-known VG-10. It’s easier to sharpen than VG-10, so suitable for everyone from kitchen novices to professional chefs. The central core is hardened stably to Rockwell 60±2.
The collection come fitted with a stainless bolster and a comfortable western style water-resistant pakka wooden handle of 3 color variations.(Black, Dark-Brown, Wine,)
33 layers VG-10 Stainless Damask blade
Pakka wood handle/Bolster models
Manufactured in Japan
SAKON MURAKUMO Stainless Damask
SAKON Murakumo Stainless Damask features
33-layer Damascus pattern is created by the alternating rolling and processing of different types of soft stainless steel, and the core material is the well-established VG10 stainless steel. This multilayer combination creates a rich, captivating pattern alternating from matte gray to silver throughout the surface of the blade. Each knife, unique in pattern, is truly a work of art.
Pakka wood handle /Available color variation
The collection come fitted with a stainless bolster and a comfortable western style water-resistant pakka wooden handle. Attached to the tang with three rivets for strength and durability.
Tsuchime-finished Bolster models
AUS8/SUS405 stainless clad
Manufactured in Japan
SAKON MURAKUMO Hammered
Original “Tsuchime” Dimple finish
The name, MURAKUMO is taken from legendary AMENO MURAKUMO swords in Japanese myths. The blade upper surface dimple pattern evokes “gathering clouds”, the original meaning of Japanese word “Murakumo”. Under the ridge line, its lower surface is finished by traditional “Kumorashi” method using rare stone-powder.
The blade with its traditional Japanese triple lamination with soft stainless SUS405 provides easy re-sharpening and the central core molybdenum vanadium stainless steel(AUS8) gives “Tsuchime” series blade a stable edge retention and hardness of up to HRC-60.
Pakka wood handle
These 73 layers models come fitted with a stainless bolster and a comfortable black western style water-resistant pakka wooden handle. Attached to the tang with three rivets for strength and durability.
Available Pakka wood handle colors
