Petty • 150 mm • Swedish steel • Handle of corian • for right and left hand use

Features of the Grand Chef series

This monosteel petty may be sober in appearance, but the Swedish steel makes it a star in performance. Hardened to 60 HRC, this knife is an absolute workhorse. The fine structure of this steel ensures that it remains it sharpness for a long time, but is also easy to keep sharp in practice.

This exclusive version of the Takayuki Grand Chef features “dimples” on one side of the blade. These small indentations help prevent food from sticking to the blade. While this feature is commonly seen on knives, Takayuki approaches it slightly differently. Because dimples can sometimes cause irritation to the fingers, they chose to keep the left side of the blade smooth and apply the dimples only to the right side.

The handle is made from a combination of colored corian and wood and is finished with a mosaic pin. This pin is a small nod to the craftsmanship of samurai swords. Those also featured a removable pin in the handle, allowing the handle to be separated from the blade. Underneath the handle, the maker’s signature and the period in which the sword was made would often be revealed.

Elwin de Veld about the knives of Sakai Takayuki

We usually start our trips to Japan in Osaka, from where we take a Shinkansen ( a bullet train) to Seki, in Gifu prefecture. We start in Sakai, in south of Osaka, where we always recieve a warm friendly welcome from Aoki san and Ogawa san from Sakai Takayuki. In recent years the customers in our shop have been asking for special Japanese traditionally forged knives: Yanagiba, Sakimura, Kengata: all the names of models which are used in Japanese kitchens for preparing various sorts of fish. Sakai Takayuki is my key which opens the door to the world of traditional Japanese knives and to top it all, their product range is targeted for the western market. For making of the traditional Japanese knives Sakai Takayuki employs the best of the best: Itsuo Doi and Kenji Togashi, among others. The blacksmith Yamatsuke san, with his stable hand on the Kaiten Toshi (Japanese water stone), is a guarantor of an exceptionally sharp finish. Sakai Takayuki buys lots of their steel from the Aichi steel (their headquarters are situated close to Nagoya) and works among other with carbon steel shirogami white and aogami blue. A nice detail: the colours in the names of the steel have nothing to do with the colour of the steel itself- it's just the colour of the packing in which the raw steel is being stored in the factory. The western models are manually finished at the company's quarters in Osaka (sharpening), but largely manufactured in Seki, in Gifu prefecture. The finish and the quality is sublime- just what we can expect from Takayuki.