Sakai Takayuki | INOX Cleaver Knife 195mm | Hasu-Seizo 210mm

Sakai Takayuki | INOX Cleaver Knife 195mm | Hasu-Seizo 210mm

The Cleaver knife has heavier blade allows for easy chopping of more dense material. The high-quality Japanese stainless steel called INOX which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.

Sakai Takayuki Knifewear - Handcrafted Japanese Kitchen Knives

Sakai Takayuki INOX Chuka Bocho 195mm

SAKAI TAKAYUKI Kasumitogi Shirogami Carbon Steel Usuba Knife

The Cleaver knife has heavier blade allows for easy chopping of more dense material. The high-quality Japanese stainless steel called INOX which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.

Sakai Takayuki | INOX Cleaver Knife 195mm | Hasu-Seizo 210mm

Sakai Takayuki Inox Western handle Gyuto 210mm – The Sharp Cook

Sakai Takayuki Chinese Cleaver Knife N08 Inox

Sakai Takayuki Grand Chef SP Gyuto 270mm

Sakai Takayuki – The Cook's Edge

This gyuto is made with AUS10 core steel, heat-treated to 59-60 HRC, with a smooth flat grind and fairly thin thickness behind the edge. Tshuchime pattern is hammered onto 45 layers of stainless steel cladding to create an interesting look. The level of fit and finish is good for this price range and the half-rounded octagonal ho wood handle is both light and easy to handle.

Sakai Takayuki 45-Layer Damascus Hammered Wa Japanese Chef's Gyuto Knife 180mm