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.

.

This has been one of the most popular knives in the Sakai Takayuki range, it has a very classic Japanese look and is very light in the hand due to the Wa handle it has a AUS - 10 steel core with 45 layers of hammered damascus steel layered over the top on both sides. Like all Sakai Takayuki knives this is absolute value for money and would be a work horse in any chef’s knife case.

.

​​​​​​​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.