Sakai Takayuki
Manufactured in Sakai, Japan, Sakai Takayuki knives are world renowned for their quality, durability, and precision. Sakai has a rich history of knife making, with the crafting of samurai swords in this area dating back over 600 years. Today, it is estimated that approximately 90% of Japanese chef knives come from Sakai.Master craftsman Mr. Keijiro Doi oversees the operations, as does his son Itsuo Doi, Keido Sugihara, and Yukinori Oda.
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Sakai Takayuki
Specifications
| Style: | Gyuto |
| Blade Length: | 210mm |
| Overall Length: | 375mm |
| Weight: | 235g |
| Blade Height @ Front: | 56mm |
| Bevel: | Double |
| Spine Thickness @ Heel: | 3mm |
| Blade Material: | Blue 2 Core, Soft Iron Tsuchime Clad |
| Handle Material: | Burnt Oak |
These Wide Fish Pliers from Sakai Takayuki are a must-have for chefs working with seafood. The weight in the hand lets the user immediately recognise these as some of the highest quality precision tools for fish bones available.
Finished in brushed stainless steel.
Specifications
| Style: | Gyuto |
| Blade Length: | 210mm |
| Weight: | 150grms |
| Blade Material: | VG10 Core, Fluorine Resin Non Stick Coated Stainless Clad |
| Handle Material: | Wenge/Buffalo Horn |
| HRC: | 60-61 |
Specifications
| Style: | Nakiri |
| Blade Length: | 163mm |
| Overall Length: | 322mm |
| Weight: | 229g |
| Blade Height @ Front: | 49mm |
| Bevel: | Double |
| Spine Thickness @ Heel: | 2mm |
| Blade Material: | Blue 2 Core, Soft Iron Tsuchime Clad |
| Handle Material: | Burnt Oak |