| Brand / Blacksmith: | Sakai Takayuki |
| Series: | Inox (Western Handle) |
| Knife type: | Petty |
| Blade Length / Total length mm: | 155 / 265 |
| Grind: | 50 / 50 |
| Finish: | Polished |
| Steel type: | AUS-8 (Stainless) |
| Forging method: | Monosteel |
| HRC hardness: | 58 - 60 |
| Handle type / Material / Ferrule: | POM Resin (Antibacterial) |
| Spine Thickness at heel / tip mm: | 1,5 / 0,3 |
| Blade height at heel mm: | 29 |
| Weight gr: | 100 |
| Notes: |
-
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
-
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Sujihiki Blade Length / Total length mm: 270 / 390 Grind: 50 / 50 Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 58 - 60 Handle type / Material / Ferrule: POM Resin (Antibacterial) Spine Thickness at heel / tip mm: 1,6 / 0,3 Blade height at heel mm: 38 Weight gr: 196 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium fish. Features a traditional oval magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 240mm size is the most common for medium pieces of fillets.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Yanagiba 240mm Blade Length / Total length mm: 230 / 385 Grind: Single Bevel Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 3,2 / 0,3 Blade height at heel mm: 34 Weight gr: 148 Notes: -
Sale!One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium to large size fish. Features a traditional oval magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and big pieces of fillets.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Yanagiba 270mm Blade Length / Total length mm: 265 / 420 Grind: Single Bevel Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 3,3 / 0,3 Blade height at heel mm: 35 Weight gr: 178 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium to large size fish. Features a traditional oval magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and big pieces of fillets. This is the LEFT handed version of the knife.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Yanagiba 270mm - Left Handed Blade Length / Total length mm: 260 / 420 Grind: Single Bevel - Left Handed Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 3,3 / 0,3 Blade height at heel mm: 34 Weight gr: 172 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium to large size fish. Features a traditional oval magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is for big pieces of fillets.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Yanagiba 300mm Blade Length / Total length mm: 280 / 445 Grind: Single Bevel Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 3,5 / 0,3 Blade height at heel mm: 39 Weight gr: 202 Notes: -
Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. A very interesting / unique design of a cleaver, perfect to use in chopping of big or smaller vegetables with precision without damaging their texture and affecting their freshness. This is the smaller brother of the Habahiro, to be used in smaller vegetables or batches of herbs.
-
Seki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. A smaller version mostly for handheld cuts.
-
Sale!The best value for money basic knife set to get into the world of Japanese knives. Buy both at a discounted price! Includes a beautiful Kanetsune Damascus / hammered Gyuto at 180mm and a Murato Petty 125mm, both stainless steel and with European handles that you are most probably used to.
