Sakai Takayuki S/S AUS8 Gyuto 240mmThe Takayuki S S line is probably the very first choice for those of you who is thinking of giving the famous Japanese kitchen knives a try. If you have been using the much thicker German knives forever, then the thinner Japanese knives will bring you into a whole new world. This line is also perfect for young chefs students apprentices with limited budget looking for performance. Utilizing the state of the art AUS8 steel, the knife is relatively hard

As a reactive carbon steel without stainless cladding

Oil soaks smoothly into our woks and frying pans letting you cook with greater ease

per Wikipeida

honing rod is not suitable for Japanese knives

This traditional kiritsuke features a 230mm edge length

Need to be soaked before use

I have long been asked by my chef customers to get something better than a bone tweezer

The Masamoto Shiro-ko Hongasumi (The much loved KS line from Masamoto Sohonten

245 mm  Blade Height at Heel

Weight: 217 g

for handles

The products made by years of tradition and modern technology has a variety of items such as kitchen knives