Sakai Takayuki TUS AUS8 Two Piece Set

Sakai Takayuki

Sakai Takayuki TUS AUS8 Two Piece Set

$195.30

$217.00

(10% OFF)
+

Sakai Takayuki TUS AUS8

The Sakai Takayuki TUS line is forged from Japanese-made AUS8 stainless steel, a material prized for its balanced combination of rust resistance, sharpness, and ease of sharpening. Along with chromium for stain resistance, AUS8 steel includes vanadium, which adds toughness and helps the blade maintain its edge.

Overall, the TUS series offers a keen edge with low-maintenance care. A two-tone wooden handle completes the design, giving these knives a refined, modern look.

Why we love them:
This line is a reliable choice for cooks of all experience levels and makes a wonderful, thoughtful gift.

Save 10% when purchasing as a set.
The set includes the 210mm Gyutou and 150mm Petty

Handle material Pressed Wood
Blade length 210 mm (8.2") / 150mm (5.9")
Thickness at spine 1.7 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 59
Bevel / Edge Double (70/30)
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Description 

Sakai Takayuki TUS AUS8

The Sakai Takayuki TUS line is forged from Japanese-made AUS8 stainless steel, a material prized for its balanced combination of rust resistance, sharpness, and ease of sharpening. Along with chromium for stain resistance, AUS8 steel includes vanadium, which adds toughness and helps the blade maintain its edge.

Overall, the TUS series offers a keen edge with low-maintenance care. A two-tone wooden handle completes the design, giving these knives a refined, modern look.

Why we love them:
This line is a reliable choice for cooks of all experience levels and makes a wonderful, thoughtful gift.

Save 10% when purchasing as a set.
The set includes the 210mm Gyutou and 150mm Petty

Specifications

Handle material Pressed Wood
Blade length 210 mm (8.2") / 150mm (5.9")
Thickness at spine 1.7 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 59
Bevel / Edge Double (70/30)

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives