These Japanese knives are not just kitchen knives because they don't rust. They are valued as "Japanese knives rust-resistant". These knives are crafted following the blacksmith process of molding and polishing called "bladed" process. No. 3 Japanese knives Chef series Sakai Takayuki silver steel are used by professionals and were honed from soft stainless steel and (silver three steel) Yasugi steel silver paper three items of domestic high-quality stainless steel.
Knife Type: Usuba Knife
Steel Type: Blue Steel No.2 mirrored
Blade Type: Single Edge Blade
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 blade.
These Japanese knives are not just kitchen knives because they don't rust. They are valued...
Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen...