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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 specialized Salmon Slicing knife at 270mm that can be used on other thin slicing applications too (prosciutto etc). Made od stainless Bohler Uddeholm Swedish Steel and antibacterial POM resin handle, is the perfect tool for your salmon – but not only – thin slicing jobs.
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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. A boning knife made in the eastern style. The boning knife is mainly used to de-bone meat. At 150mm is the ideal size for the use and its flexible blade makes it easy for turning and twisting around the bones.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Boning (Eastern Type) Blade Length / Total length mm: 155 / 275 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: 1,7 / 0,4 Blade height at heel mm: 40 Weight gr: 177 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 Deba forged with AUS-8 stainless steel that can be considered as an easy to maintain filleting tool. Its size is ideal for medium fish. Features a traditional oval magnolia handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is ideal to be used for filleting smaller but also larger fish
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Deba 150 Blade Length / Total length mm: 150/290 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: 6,9 Blade height at heel mm: 50 Weight gr: 238 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 Deba forged with AUS-8 stainless steel that can be considered as an easy to maintain filleting tool. Its size is ideal for medium fish. Features a traditional oval magnolia handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used for filleting medium but also larger fish.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Deba 165 Blade Length / Total length mm: 167 / 312 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: 7 Blade height at heel mm: 53 Weight gr: 279 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. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Gyuto Blade Length / Total length mm: 215 / 330 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: 1,3 / 0,3 Blade height at heel mm: 46 Weight gr: 183 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. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is recommended for professionals or more experienced home users.
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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. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. This 180mm Nakiri is suitable for people starting in the Japanese knives world but still prefer a western handle. Ideal for veggie lovers, will fly through all ingredients.
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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.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Petty Blade Length / Total length mm: 125 / 240 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: 27 Weight gr: 93 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.
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. 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:
