- Description
- Specifications
- Use & Care
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.
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
| Handle material | Pressed Wood |
| Blade length | 180 mm (7.1") |
| 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.
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
Specifications
| Handle material | Pressed Wood |
| Blade length | 180 mm (7.1") |
| 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