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 tha create these knives remain unchanged. This is also the reason why most people trust Japanese knives.
This series of the TUS Steel are very light and well balanced, which makes them an ideal choice for long preparations as well as for those who have to do repetitive manual tasks often.
Knife Type: Japanese Santoku Knife
Steel Type: TUS steel (stain-resistant)
Blade Type: Double-edged Blade
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.