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.
The knives are forged by Best Meister and one of the highest-grade, superb examples of Sakai Knives, using Yasuki blue-2 steel with an ebony wood handle.
Knife Type: Kamagata-Usuba knife (Usuba means thin-bladed)
Steel Type: Yasuki blue-2 steel
Blade Type: Single-edged Blade
Length: 180mm, 195mm, 210mm, 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.