About Yasuhiro Hirakawa (Sasuke)
22nd-generation blacksmith. One of only five remaining scissor-and-knife makers in Japan. Museum-level craftsmanship with centuries of family tradition.
Yasuhiro Hirakawa (Sasuke) operates out of Sakai, Osaka Prefecture — one of Japan's most respected knife-making regions. As an independent master blacksmith, Yasuhiro Hirakawa (Sasuke) represents the high standards of craftsmanship that have made Japanese knives sought after by professional chefs and collectors worldwide. The forge, known as Sasuke, carries on a tradition of handcrafted excellence.
The primary knife specialties at Yasuhiro Hirakawa (Sasuke) include Yanagiba (the long, single-bevel sashimi knife essential for Japanese cuisine), Deba (the heavy-duty fish butchering knife designed for breaking down whole fish), as well as Gyuto, Scissors. Japanese knife shapes carry centuries of culinary heritage, each designed for specific cutting tasks. Single-bevel knives like the Yanagiba and Deba are used exclusively by professional Japanese chefs and require mastery to use effectively.
Yasuhiro Hirakawa (Sasuke) works primarily with Aogami #1. Aogami #1 (Blue Steel #1) is a high-carbon tool steel known for its exceptional hardness and ability to take a razor-sharp edge. It contains chromium and tungsten additions for improved wear resistance. Aogami #1 is prized by professional Japanese chefs for single-bevel knives like Yanagiba and Deba, where precision sharpening and edge quality are paramount. Additional steel options include Aogami #2, Shirogami, giving buyers the option to choose based on their maintenance preferences and intended use. The choice of steel reflects the maker's philosophy: favoring high-performance carbon steels that reward proper care with outstanding cutting ability.
Traditional Japanese (Wa) handles are used exclusively — octagonal or D-shaped wooden handles that are lightweight, replaceable, and deeply rooted in Japanese culinary culture. Priced between $250 and $900, these are premium-tier knives intended for serious collectors and professional chefs who demand the best.
For anyone looking to invest in a genuine Japanese knife from Sakai, Yasuhiro Hirakawa (Sasuke) is an essential name to consider. These knives are especially well-suited to professional chefs, dedicated home cooks, and knife collectors who understand the value of traditional Japanese craftsmanship. Carbon steel knives require drying after use and occasional light oiling to prevent rust — a simple routine that rewards the owner with exceptional performance.
Biography
Yasuhiro Hirakawa is the 22nd-generation head of the Sasuke forge — a lineage of blacksmiths stretching back over 400 years in Sakai. He is one of only five remaining craftsmen in Japan who produce both knives and scissors, a combination once common in traditional Sakai that has nearly vanished due to specialization. Hirakawa's work is museum-quality: every blade individually forged and finished using techniques passed down through generations. His Yanagiba and Deba knives in Aogami #1 and Shirogami are among the finest available, and his scissor-and-knife combinations are extraordinary collector pieces.
The Aogami #1 steel at the heart of Hirakawa's finest Yanagiba knives is among the most demanding to work with: a high-carbon steel requiring precise temperature control to achieve its potential. In skilled hands, Aogami #1 reaches 62–64 HRC with chromium and tungsten additions for superior wear resistance — the ideal steel for single-bevel knives subjected to the exacting demands of professional sushi preparation. Shirogami options offer a slightly softer alternative with a different sharpening character favored by some chefs for its tactile feedback.
The Yanagiba represents the apex of Hirakawa's craft — 400 years of family knowledge applied to a knife that professional sushi chefs use as a primary tool for slicing sashimi. Every aspect, from the geometry of the single bevel to the weight distribution of the handle, reflects generations of refinement. The scissor-and-knife combination pieces are unique in the contemporary market — living examples of traditional Sakai's full range of cutlery arts, available from one of the last craftsmen maintaining both traditions simultaneously.
Specialty Knife Types
Signature Knife Series
22nd-generation craftsmanship applied to the classic single-bevel sashimi knife. Museum-level quality with centuries of family forging knowledge in every blade.
Traditional fish knife forged to Hirakawa's meticulous heritage standards — a collector's piece that functions as a working professional tool.
An extraordinary collector piece — one of the last craftsmen in Japan producing both scissors and knives in the traditional Sakai manner simultaneously.
Steel Types Used
Aogami #1 (Blue Steel #1) is a high-carbon tool steel known for its exceptional hardness and ability to take a razor-sharp edge. It contains chromium and tungsten additions for improved wear resistanc...
Aogami #2 (Blue Steel #2) is the most widely used blue paper steel in Japanese knife-making. It offers an excellent balance of sharpness, edge retention, and ease of sharpening. Slightly more forgivin...
Shirogami (White Steel) is the classic high-carbon steel of Japanese knife-making. It sharpens exceptionally easily, takes a very fine edge, and has a long history in Japanese bladesmithing. White ste...