Two knives with the same blade can feel quite different depending on the wood of the handle: weight, feel in the hand, looks and price all change. Our Sakai Takayuki knives come with a choice of three handle woods (Ho wood, Wenge and Ebony), so customers often ask us which one to pick. On this page, Hayashi Hardware (founded in 1872) walks you through the parts of a handle, the different shapes, the character of each material, and how to care for and replace a handle.
The parts of a handle
- Handle (e): the part you grip. Made of wood, resin, metal and so on
- Ferrule (kuchiwa / kuchigane): the collar where the blade meets the handle. Made of water-buffalo horn or resin, it keeps the handle from splitting and stops water getting in
- Tang (nakago): the metal part that runs from the base of the blade into the handle. On a Japanese knife, the tang is inserted into the handle to hold it in place
Handle shapes: Japanese style vs Western style
| Japanese style (inserted tang) | Western style (riveted or one-piece) | |
|---|---|---|
| How it is fixed | The tang is pushed into a wooden handle | Handle scales are riveted on, or the handle is one piece with the metal |
| Weight balance | Light handle, balance toward the blade | Heavier handle, balance toward your hand |
| Cross-section | Octagonal, D-shaped (one side fuller), round or chestnut-shaped | Curves shaped to fit the hand |
| Replacing the handle | Easy | Difficult |
With an octagonal handle, the eight edges sit against your hand for a steady grip, and it works the same in either hand. Our Sakai Takayuki knives (Kurokage and INOX Wa) and our originals Shiruku (生紬) and Namimai (波舞) have octagonal handles. A D-shaped handle is fuller on one side so it settles into the right hand; it is common on single-bevel Japanese knives, and the chestnut shape belongs to the same family (our Kuroiki (玄粋) has a chestnut-shaped handle).
Handle materials compared: Ho wood, Wenge, Ebony and others
| Material | Weight | Colour and look | Water resistance | How it ages | Price |
|---|---|---|---|---|---|
| Ho wood (hoo) | Light | Bright white to pale yellow | Somewhat weak. Absorbs water easily and tends to darken | Turns a warm amber with use. Also picks up stains easily | Most affordable |
| Wenge | Medium to fairly heavy | Dark brown with black stripes. Bold, distinct grain | Strong. Naturally oily, so it tends to repel water | The colour deepens and gains a sheen | Mid-range |
| Ebony (kokutan) | Heaviest | Black to dark brown. Dense with a lustre | Strong. Hard and slow to absorb water | Polishes to a deeper lustre with use | Most expensive |
| Walnut | Medium | Brown. Calm, understated grain | Medium | The colour deepens | Mid-range (our originals Shiruku and Namimai) |
| Resin and laminated wood | Medium | Uniform | Very strong | Hardly changes | Affordable |
Roughly speaking, Ho wood is the lightest; Wenge is about 1.5 times as dense and Ebony about twice as dense (a rough guide based on the typical specific gravity of each wood). With the same blade, a heavier handle moves the balance point toward your hand and gives a more solid, planted grip.
Which one should you choose?
- You want a nimble feel and like the classic look of a Japanese knife → Ho wood. It needs a little more care (wipe it dry, oil it now and then)
- You want water resistance and attractive grain without paying top price → Wenge. The best all-round balance of the three, and the one our customers most often choose
- You want weight and lustre, for a gift or a knife to grow with for years → Ebony. The heaviest, and the price goes up too
The blade is the same whichever handle you choose. If you are still unsure: if your current knife feels light to you, Ebony is a good fit; if it feels heavy, go for Ho wood.
Caring for a wooden handle
- After washing, wipe the handle and the area around the ferrule dry. Moisture causes almost all handle damage
- Do not soak the knife or put it in the dishwasher
- About once a month, rub in a thin coat of food-safe drying oil (walnut oil or linseed oil). This makes a big difference, especially for Ho wood
- If the handle has darkened, lightly smooth the surface with fine sandpaper and oil it again
When a handle is damaged
If the handle wobbles, cracks or the ferrule comes loose, stop using the knife and have it replaced or repaired. Japanese-style handles are easy to replace, and you can switch from Ho wood to Wenge or Ebony. For details, see Knife handle replacement and repair. For knives purchased from us, we replace handles in store or by mail (the mail-in service is available within Japan).
Our knives with a choice of handle
- Sakai Takayuki Kurokage (Ho wood, Wenge, Ebony)
- Sakai Takayuki INOX Wa (Ho wood, Wenge, Ebony)
Frequently asked questions
Q. Does a different handle change how sharp the knife is?
No. The blade is the same; only the weight, feel, looks and price differ.
Q. Can left-handed cooks use an octagonal handle?
Yes. An octagonal handle is symmetrical, so with a double-bevel knife it does not matter which hand you use.
Q. The water-buffalo horn ferrule has what look like cracks
Because it is a natural material, it can show patterns or fine crack-like streaks. This is not a defect.