Sakai Takayuki has been producing traditional hand forged and hybrid knives for 70 years and is one of the most well known and respected Japanese knife makers. Saki, Japan was the home of traditional sword forging and craftsmanship for 600 years and the craftsmen at Sakai Takayuki employ these same forging techniques to produce knives of incredible quality and sharpness.

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The 33 layer Sakai Takayuki knives are one of our most popular knives we have and for many years they have been a chef’s favourite. This is due to the outstanding quality of knife and value for money. The handle is made from Mahogany wood in a western style, the blade is stainless steel with a VG10 core and holds a great edge for a very long time. The hammered 33 layer blade is called a moonlit due to it resembling a moonlit waves at sea.

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The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type point it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cut beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.