Sakai Takayuki Honyaki Aoniko(Water Quenching) Japanese Chef's Kamagata-Usuba

Sakai Takayuki

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Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology the create these knives remain unchanged. This is also the reason why most people trust Japanese knives.

This is the highest grade of Japanese knife following in the wake of Japanese swords, featuring a mirror-finish and ebony wood as well as an octagonal handle.

Specifications:

Knife Type: Kamagata-Usuba (Usuba means thin-bladed)
Steel Type: Yasuki blue-2 steel
Blade Type: Single-edged Blade
Length: 180mm, 195mm, 210mm, 225mm, 240mm 

Use & Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.



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