We are closed from Monday 11 July to Friday 22 July due to summer holidays.
Go to wishlist Wishlist

Shopping cart

Your cart is currently empty

Product image slideshow Items

  • SAKAI TAKAYUKI Grand Chef Yanagiba Kiritsuke 300 mm 10047
  • SAKAI TAKAYUKI Grand Chef Yanagiba Kiritsuke 300 mm 10047

SAKAI TAKAYUKI Grand Chef Yanagiba Kiritsuke 300 mm 10047

Incl. tax

The rating of this product is 0 out of 5

In stock

Sujihiki Kiritsuke • 300 mm • Swedish Stainless Steel • Western pakka handle • for right hand use

Yanagiba slicer with a versatile design blade. This blade is forged from Swedishe  steel, which has proven it's quality past decennia. 

Swedish steel 

For a long time, the Swedish steel have had a high reputation for their quality and purity. The Swedish steel or also known as European steel is also available in a stainless version. This steel is popular among Japanese knifemakers, due to its predictable behavior during forging and the fine structure of the steel after the hardening process. Thanks to this structure, the steel excels in extreme sharpness and sharpness retention. MISONO uses this steel in their Carbon series, where it is called European steel, which is an oxydating steel. Takayuki uses the Swedish Uddeholm steel, but then a stainless version. Again, both steel variants, excel in their purity and structure and can be sharpened like a razor. 

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.

0 stars based on 0 reviews
Add your review