How to Choose a Japanese Kitchen Knife for Beginners – SAKAI

How to Choose a Japanese Kitchen Knife for Beginners – SAKAI

Japanese kitchen knives are famous for their design, history, and cutting performance. This guide will help you select the best knife for your needs.

[General Features] The blade of AONIKO line is uniquely ALL made of famous Yasugi Aoko or Blue Paper (Aogami) No.2 Steel in mono-steel

Sakai Takayuki Aoniko Blue 2 Steel Japanese Chef's Petty Knife(Utility) 120mm

Sakai Takayuki 33-Layer Damascus Gingami No.3 Japanese Chef's Petty Knife(Utility) 150mm

Japanese Sakai Keisuke Yasuki Hagane Carbon Steel Usuba Kitchen Knife – takaramon

Sakai Damascus Petty cooking knife(130 mm)

My first Japanese knife by Sakai Takayuki

Sakai Takayuki Knives by hocho knife

Getting Your First Japanese Kitchen Knife? Read This. - Oishya

Sasuke: Master Japanese knife-maker, Sakai, Osaka – Permanent Style

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Petty Knife(Utility) 120mm

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Petty Knife(Utility) 120mm

[General Features] The blade of AONIKO line is uniquely ALL made of famous Yasugi Aoko or Blue Paper (Aogami) No.2 Steel in mono-steel

Sakai Takayuki Aoniko Blue 2 Steel Japanese Chef's Petty Knife(Utility) 120mm

How to Choose a Japanese Kitchen Knife for Beginners – SAKAI ICHIMONJI MITSUHIDE

Making a kitchen knife as a traditional craft @ Sakai, Osaka -Attaching a handle & sharpening

How To Choose A Japanese Kitchen Knife – With Koki Iwahara