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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.
Knife Type: Mukimono Japanese Chef's Knife
Steel Type: White steel
Blade Type: Single-edged Blade (For Left Hand Users)
Blade Length: 180mm
Blade Thickness: 3.8mm
Blade Height: 38mm
Handle Length: 128mm
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.
Takeshi Saji is a famous Japanese-style knife maker. He makes one of the best Japanese...