Just Added
MAKER
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Sakai Takayuki
iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
MATERIAL
SHAPES
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Boning Knife
iJapanese boning knives have a stiff triangular shaped blade to make quick work of removing meat from the bone and slicing through soft joints.
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Chef's Knife
iAll purpose kitchen knife, ranging from 7-10"s
BEVEL
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50/50 Right or Left Handed
iBlade is sharpened equally on both sides for right or left handed use.
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Single Edge Right Handed
iBlade is sharpened entirely on the right side.
STEEL TYPE
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Blue #2
iBlue Carbon Steels are a bit tougher with better edge retention than white steels.
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White #2
iSimilar in composition to White #1 but slightly less prone to chipping.
COLLECTION