Set • 1x Gyuto 210 mm + 1x Petty 135 mm + 1x Hinoki cutting board 45cm x 27cm x 3cm
Hinoki cutting board
Features of the Mirror series
A comfortable classic western handle made of pakka, gives this series a clear identity of its own. Large enough for our western hands and ideal in weight. A small piece has been taken out at the end of the handle, especially for the little finger and ring finger. It gives just that little bit of extra hand feeling.
The blade is made out of 45 layers softer stainless steel (22 | 22 ) on the outside and has a core of VG10 steel. The blade is nicely thinned on the cutting edge, making it a joy to use. In practice, this also turns out to maintain easily with a whetstone or fine ceramic steel.
Many chefs are very enthousiastic about this series: a high end performing knife for an affordable price.
Features of the Hindi cutting board
The Hinoki cutting board is rich in oils and fats. As a result, the cutting board has a high antibacterial and anti-fungal effect and also dries quickly. The material makes the board very easy to use and it is also friendly to the cutting edge of your knife and this ensures a longer sharpness retention. When you remove the foil from the board, you immediately smell the natural cypress scent. After using the board, the smell will disappear.
This board is not suitable for the dishwasher! After use, clean the board, then drain and dry in the shade in a well-ventilated area. Avoid direct sunlight or hot air when drying, it may cause cracking or deformation.
This product is a carbon offset product, which helps prevent global warming through forest maintenance in Kochi Prefecture.
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.