Sakai Takayuki Messer

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Yanagiba Japanese kitchen knife Sakai Takayuki Inox 04304 27cm - 1
Yanagiba Küchenmesser Sakai Takayuki Inox 27cm 04304
Traditional japanese Sakai Takayuki Yanagiba Sashimi Inox knife with 27 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use. Nothing slices sashimi like a perfectly sharpened Yanagiba. The long sharp blade severs fibres in the flesh without pulling or tearing. This Sakai Takayuki Yanagiba Inox 27 cm 04304 easy to sharpen and recommended for business and home use.
152,42 €
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Sujihiki Japanese kitchen knife Sakai Takayuki Aogami Damascus 07437 24cm - 1
Sujihiki Küchenmesser Sakai Takayuki Aogami Damascus 24cm 07437
Sakai Takayuki Sujihiki knife with 24 cm blade. Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. This Sakai Takayuki line is crafted out of a 45-layer Damascus steel with Aogami steel core. Light brown handles are made of walnut. Weight of Sakai Takayuki Sujihiki knife is 140 g. The ferrule/bolster is made of pakkawood (compressed wood fiber), more durable and less prone to cracking compared to horn material. This Sakai Takayuki knife is easy to sharpen and recommended for business and home use.  Please, use your japanese knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
165,32 €
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Gyuto Japanese kitchen knife Sakai Takayuki Aogami Damascus 07434 18cm - 1
Gyuto Küchenmesser Sakai Takayuki Aogami Damascus 18cm 07434
Sakai Takayuki Chef's knife with 18 cm blade. This Sakai Takayuki line is crafted out of a 45-layer Damascus steel with Aogami steel core. Light brown handles are made of walnut. Weight of Sakai Takayuki Chef's knife is 125 g. The ferrule/bolster is made of pakkawood (compressed wood fiber), more durable and less prone to cracking compared to horn material. This Sakai Takayuki knife is easy to sharpen and recommended for business and home use.  Please, use your japanese knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
137,10 €
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Japanese kitchen knife Sakai Takayuki Barankiri Inox 04469 12cm - 1
Küchenmesser Sakai Takayuki Barankiri Inox 12cm 04469
Japanese Sakai Takayuki Barankiri Inox knife with  12cm  blade. It is a knife used for preparing clams, but since it is also used to cut baran (decorative leaf), it is sometimes called barankiri. Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use. This Sakai Takayuki Barankiri knife is easy to sharpen and recommended for business and home use. 
60,48 €
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Japanese kitchen knife Sakai Takayuki Mukimono Inox 04397 18cm - 1
Küchenmesser Sakai Takayuki Mukimono Inox 18cm 04397
Japanese Sakai Takayuki Mukimono Inox knife with  18cm  blade. Mukimono is kitchen knife with a thin blade that is commonly used for the Japanese art of Mukimono (Creating decorative garnishes), and also Kazari-giri (“Decorative vegetable carving”). However, it is often used as a general-purpose knife.  The Mukimono Hōchō has blade geometry similar to the Usuba, but it is ground much thinner and is smaller in size. Similar to the Kiritsuke, it also has a 'clipped point’ / ‘reverse tanto tip’ that is primarily intended for making the decorative cuts mentioned above, but it is also useful for any task which requires the precise cutting of soft ingredients.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Mukimono knife is easy to sharpen and recommended for business and home use. 
122,58 €
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Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 04378 12cm - 1
Deba Küchenmesser Sakai Takayuki Ajikiri Inox 12cm 04378
Japanese Sakai Takayuki Ajikiri  Inox knife with  12cm  blade. Ajikiri or Ko-Deba commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish, particularly Aji (Japanese horse mackerel) - hence the alternative name of Aji-deba, or Aji-kiri. However, it is just as adept at dealing with small freshwater fish, such as trout. The Ko-deba is useful knife for home cooks that prefer to clean and fillet the smaller sizes of fish themselves, rather than buy fish which have already been filleted.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Ajikiri knife is easy to sharpen and recommended for business and home use. 
72,58 €
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Japanese kitchen knife Sakai Takayuki Usuba Inox 04362 16.5cm - 1
Küchenmesser Sakai Takayuki Usuba Inox 16.5cm 04362
Sakai Takayuki Usuba Inox knife with  165 mm  blade. Blade is made chrome and molybdenum 8A stainless steel. Weight is 160 g. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique. 
The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade.This Sakai Takayuki Usuba knife is easy to sharpen and recommended for business and home use. 
129,84 €
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Yanagiba Japanisches Messer Sakai Takayuki Inox Bronze mit Saya 04313H 24cm
Yanagiba Küchenmesser Sakai Takayuki Inox Bronze mit Saya 24cm 04313H
Japanese Sakai Takayuki Yanagiba Lacqured knife with Bronze colored handle and saya. 24 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. The beautiful D-shaped handle is made of magnolia with hygienic urethane coating. The stylish designed saya sheath is as well coated with hygienic urethane for food. This Sakai Takayuki Bronze Lacqured 04313H Yanagiba is highly recommended for Gift as well as for your better cooking experience.
193,54 €
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Yanagiba Japanisches Messer Sakai Takayuki mit Saya 04313A 24cm
Yanagiba Küchenmesser Sakai Takayuki mit Saya 24cm 04313A
Beautiful japanese Sakai Takayuki Yanagiba Black Lacqured knife with saya. 24 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. The beautiful D-shaped handle is made of magnolia with hygienic urethane coating for food, easy to grip and are comfortable in the hand, even through long hours of use. Nothing slices sashimi like a perfectly sharpened Yanagiba. The long sharp blade severs fibres in the flesh without pulling or tearing. The stylish designed saya sheath is as well coated with hygienic urethane for food. This Sakai Takayuki Black Lacqured 04313A Yanagiba is highly recommended for Gift as well as for your better cooking experience.
193,54 €
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Gyuto Japanese kitchen knife Sakai Takayuki Aogami Damascus 07435 21cm - 1
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Gyuto Küchenmesser Sakai Takayuki Aogami Damascus 21cm 07435
Sakai Takayuki Chef's knife with 21 cm blade. This Sakai Takayuki line is crafted out of a 45-layer Damascus steel with Aogami steel core. Light brown handles are made of walnut. Weight of Sakai Takayuki Сhef's knife is 145 g. The ferrule/bolster is made of pakkawood (compressed wood fiber), more durable and less prone to cracking compared to horn material. This Sakai Takayuki knife is easy to sharpen and recommended for business and home use.  Please, use your japanese knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
149,19 €
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Santoku Japanisches Messer Sakai Takayuki Aogami Damascus 07432 18cm
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Santoku Küchenmesser Sakai Takayuki Aogami Damascus 18cm 07432
Sakai Takayuki Santoku knife with 18 cm blade. Santoku means “three virtues” or “three uses”: slicing, dicing, and mincing. This Sakai Takayuki line is crafted out of a 45-layer Damascus steel with Aogami steel core. Light brown handles are made of walnut. The ferrule/bolster is made of pakkawood (compressed wood fiber), more durable and less prone to cracking compared to horn material. This Sakai Takayuki knife is easy to sharpen and recommended for business and home use. Not allowed to wash in dishwasher.
148,39 €
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Nakiri Japanese kitchen knife Sakai Takayuki Aogami Damascus 07433 16cm - 1
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Nakiri Küchenmesser Sakai Takayuki Aogami Damascus 16cm 07433
Sakai Takayuki Nakiri knife with 16 cm blade. A nakiri knife, also known as a nakiri bocho, is a Japanese-style knife used for chopping vegetables. This Sakai Takayuki line is crafted out of a 45-layer Damascus steel with Aogami steel core. Light brown handles are made of walnut. Weight of Sakai Takayuki Nakiri knife is 145 g. The ferrule/bolster is made of pakkawood (compressed wood fiber), more durable and less prone to cracking compared to horn material. This Sakai Takayuki knife is easy to sharpen and recommended for business and home use.  Please, use your japanese knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
138,71 €
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Japanese kitchen knife Sakai Takayuki Aogami Damascus Petty 07431 15cm - 1
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Küchenmesser Sakai Takayuki Aogami Damascus Petty 15cm 07431
Japanese Sakai Takayuki Petty knife with 15 cm blade. Petty is small multipurpose kitchen knife. This Sakai Takayuki line is crafted out of a 45-layer Damascus steel with Aogami steel core. Light brown handles are made of walnut. The ferrule/bolster is made of pakkawood (compressed wood fiber), more durable and less prone to cracking compared to horn material. This Sakai Takayuki knife is easy to sharpen and recommended for business and home use. Not allowed to wash in dishwasher.
104,83 €
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Japanese kitchen knife Sakai Takayuki Usuba Inox 04363 18cm - 1
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Küchenmesser Sakai Takayuki Usuba Inox 18cm 04363
Japanese vegetable knife Sakai Takayuki Usuba Inox with  18cm  blade. Blade is made chrome and molybdenum 8A stainless steel. Weight 190 g. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade.This Sakai Takayuki Usuba knife is easy to sharpen and recommended for business and home use. 
137,10 €
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Yanagiba Japanese kitchen knife Sakai Takayuki Inox Black/Bronze Lacqured with Saya 04313K 24cm - 1
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Yanagiba Küchenmesser Sakai Takayuki Inox Black/Bronze mit Saya 24cm 04313K
Japanese Sakai Takayuki Yanagiba Lacqured knife with Black/Bronze colored handle goes with wooden sheath saya. 24 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. The beautiful D-shaped handle is made of magnolia with hygienic urethane coating. The stylish designed saya sheath is as well coated with hygienic urethane for food.
This Sakai Takayuki Black/Bronze Lacqured 04313K Yanagiba is highly recommended as a gift.
176,61 €
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Yanagiba Japanese kitchen knife Sakai Takayuki Inox 04303 24cm - 1
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Yanagiba Küchenmesser Sakai Takayuki Inox 24cm 04303
Sakai Takayuki Yanagiba Sashimi Inox knife with 24 cm blade. Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use. This Sakai Takayuki Yanagiba Inox 24 cm 04303 easy to sharpen and recommended for business and home use.
121,77 €
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Messer aus Sakai sind ausgesprochen beliebt bei japanischen Köchen. Sie zeichnen sich durch eine überragende Qualität aus. In der Klingenstadt südlich von Osaka hat sich das traditionelle Messerhandwerk bis heute erhalten. Sakai Takayuki stellt sowohl traditionelle Hochos als auch moderne Küchenmesser aus rostfreien Hochleistungsstählen her.