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Bread • 240 mm • TUS steel • western handle of 2 colours of pakka • for right hand use
The chrome molybdenum blade, the notoriuos Takayuki logo and the two tone handle, give these knives their own identity. Takayuki is a little secret with the exact steel ingredients, but I wouldn't be suprised if TUS stood for tungsten. These series are a perfect enrty into the world of Japanese knives. Easy to maintain and great edge retention. The knife is lightweighted and has a classic logo with a pakka western handle. I can advice this model to every chef or homecook who's looking for a great starters knife. It's affordable and has great abilities in practice. Especially the sujihiki slicer is doing a great job.
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.