Sakai Takayuki Knives

Sakai Takayuki is a brand of high-quality Japanese kitchen knives produced in Sakai, Osaka Prefecture, one of Japan's key centers of knifemaking. The brand combines traditional hand-forging with modern technology, offering reliable and well-balanced knives in a variety of price points.

Sakai Takayuki's range includes kitchen knives made from popular VG10, Aogami (Blue Steel), and Ginsan steels, as well as models with a Damascus grain. These knives are suitable for both professional and home use. Order genuine Sakai Takayuki knives with worldwide delivery from MyGoodKnife.

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Yanagiba Japanese kitchen knife Sakai Takayuki Sakura Michiko Kubota 4241 27cm
Yanagiba Kitchen knife Sakai Takayuki Sakura Michiko Kubota 27cm 4241
Yanagiba Japanese kitchen knife Sakai Takayuki with hand engraved sakura flowers by Michiko Kubota. Every knife needs hours of individual work. Damascus blade of the knife is made of stainless steel with Ginsan core for precision cutting. Elegant octagonal handle made of wenge wood. The Yanagiba knife comes with black saya sheath.
€756.18

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Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 04378 12cm - 1
Deba Kitchen knife 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
Kitchen knife 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 Japanese kitchen knife Sakai Takayuki Inox Bronze Lacqured with Saya 04313H 24cm
Yanagiba Kitchen knife Sakai Takayuki Inox Bronze Lacqured with 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 Japanese kitchen knife Sakai Takayuki Inox Black Lacqured with Saya 04313A 24cm
Yanagiba Kitchen knife Sakai Takayuki Inox Black Lacqured with 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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Japanese kitchen knife Sakai Takayuki Kengata VG10 Damascus 7480 19cm
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Kitchen knife Sakai Takayuki Kengata VG10 Damascus 19cm 7480
The Sakai Takayuki Kengata is a Japanese knife with a 19-centimeter blade, created for those who value versatility, reliability, and impeccable design in their kitchen tools. The Kengata's sword-like blade shape with its distinctive K-tip provides unrivaled control for fine slicing and complex culinary tasks. Thanks to its well-balanced design and sharp tip, the knife is effective for both fast slicing and delicate work. The blade core is crafted from high-quality VG10 steel, renowned for its hardness, wear resistance, and long-lasting sharpness. This core is surrounded by 33 layers of Damascus steel, which not only strengthen the structure but also create a captivating wave pattern. The handle, crafted from noble Japanese zelkova (keyaki) wood, is durable, stable, and features a unique texture, ensuring a confident and comfortable grip. This knife is the result of centuries-old traditions of Japanese blacksmithing and modern production technologies, brought to life by Aoki Hamono Co., Ltd. Not dishwasher safe.
€131.47

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Japanese kitchen knife Sakai Takayuki Kengata Kurokage 7494 19cm
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Kitchen knife Sakai Takayuki Kengata Kurokage 19cm 7494
El cuchillo japonés Sakai Takayuki Kengata, con su hoja de 19 centímetros, es la combinación perfecta de elegancia japonesa y capacidades culinarias modernas. Su nombre, "Kengata" ("forma de espada"), describe acertadamente la hoja con su distintiva punta tanto invertida (punta K). Esta característica garantiza una precisión excepcional, convirtiendo al cuchillo en una excelente herramienta para cortar, rallar, trinchar y tallar con precisión. En esencia, es una versión más manejable y afilada de los populares cuchillos bunka y santoku, que ofrece versatilidad con mayor control. La hoja está fabricada con acero VG10 de primera calidad, reconocido por su resistencia, resistencia a la corrosión y afilado duradero. A pesar de su alta dureza, este acero ofrece un rendimiento excepcional en el uso diario, lo que hace que el cuchillo sea adecuado tanto para profesionales como para cocineros aficionados. Un revestimiento de teflón negro reduce la fricción, evita que los alimentos se peguen y protege la hoja de daños, manteniendo su aspecto impecable incluso con un uso intensivo. La parte superior de la hoja está decorada con una textura forjada a martillo (tsuchime), que no solo le da al cuchillo un aspecto único y auténtico, sino que también facilita la extracción de los alimentos cortados. El mango, hecho de madera de wengué duradera y resistente a la humedad, proporciona un agarre seguro y cómodo, y tiene una textura hermosa y refinada.
€141.04

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Gyuto Japanese kitchen knife Sakai Takayuki Kurokage 7493 21cm
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Gyuto Kitchen knife Sakai Takayuki Kurokage 21cm 7493
The Japanese chef's knife Sakai Takayuki Kurokage is a versatile tool for any kitchen. It's ideal for slicing meat, fish, vegetables, and herbs, delivering precise and quick cuts. Excellent blade balance and geometry ensure comfortable use over long periods and a precise finish. The double-sided sharpening is convenient for both left- and right-handed users. The VG10 steel blade offers high hardness, corrosion resistance, and long-lasting sharpness. The black Teflon coating adds a stylish look, protects the blade, reduces friction, and prevents food from sticking. The hammered texture (tsuchime) improves glide. The traditional Japanese handle is made of durable wenge wood and features a buffalo horn bolster. Hand sharpening ensures maximum sharpness. This knife is manufactured in Japan by Aoki Hamono Co., Ltd., combining tradition and technology.
€134.66

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Nakiri Japanese kitchen knife Sakai Takayuki Kokushin VG10 Damascus 7949 16cm
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Nakiri Kitchen knife Sakai Takayuki Kokushin VG10 Damascus 16cm 7949
The Sakai Takayuki Kokushin VG10 Damascus Nakiri knife is handcrafted in accordance with ancient blade-making traditions. The 16 cm long blade features a VG10 steel core, renowned for its superior edge retention and corrosion resistance. 33 layers of Damascus steel sheathing protect the hard, brittle core and minimize friction and food sticking. The blade is 44.5 mm long, and the spine is only 2 mm thick. Weighing only 158 g, the Sakai Takayuki Kokushin VG10 Damascus Nakiri is lightweight and comfortable, allowing you to chop vegetables and herbs tirelessly. The octagonal oak handle is hand-painted, giving this beautiful knife its unique character.
€123.51

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Japanese kitchen knife Sakai Takayuki Tokujo Usuba 03063 18cm
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Kitchen knife Sakai Takayuki Tokujo Usuba 18cm 03063
The Japanese usuba knife by Sakai Takayuki from the Tokujo series. The 18 cm blade is made of Shirogami 2 carbon steel, one of the best steels used for kitchen knives. It sharpens easily and retains its edge for a long time. Please note that Shirogami steel is not corrosion-resistant. The knife should be hand-washed and dried immediately after use to prevent rust. The usuba is a traditional Japanese knife designed exclusively for cutting vegetables. It features a straight, thin blade and a single-sided sharpening, allowing for extremely precise cuts without damaging the food. The traditional wa handle is made of magnolia wood and reinforced with a buffalo horn bolster.
€190.44

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Gyuto Japanese kitchen knife Sakai Takayuki VG10 Damascus 7475 21cm
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Gyuto Kitchen knife Sakai Takayuki VG10 Damascus 21cm 7475
The Japanese Sakai Takayuki chef's knife with a 21-centimeter blade is your indispensable kitchen assistant. It handles any task with ease, from delicately slicing vegetables and herbs to cutting meat and fish. The blade's perfect balance and length guarantee superior control and comfort, even during extended use. Thanks to its double-sided sharpening, the knife is equally comfortable for both right- and left-handed users. The blade is crafted from premium VG10 stainless steel, renowned for its exceptional hardness, corrosion resistance, and long-lasting sharpness. The VG10 core is surrounded by 33 layers of Damascus steel, which not only increases strength but also gives the blade a captivating wave pattern. The ergonomic handle made of Japanese Zelkova (Keyaki) wood is durable, stable, and naturally beautiful. It ensures a secure grip and precise control of the knife. Manufactured in Japan by Aoki Hamono Co., Ltd., this knife combines centuries-old craftsmanship with cutting-edge technology. To maintain its superior quality, hand washing and prompt drying after each use are recommended; not dishwasher safe.
€118.73

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Bunka Japanese kitchen knife Sakai Takayuki VG10 Damascus 7479 16cm
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Bunka Kitchen knife Sakai Takayuki VG10 Damascus 16cm 7479
The classic Japanese bunka knife by Sakai Takayuki, with a 16 cm blade, is a compact, versatile knife suitable for most kitchen tasks. The blade is crafted from high-quality VG10 stainless steel, renowned for its excellent corrosion resistance, high hardness, and long-lasting edge retention. The VG10 core is encased in 33 layers of Damascus steel. The double-sided sharpening of the cutting edge makes the knife equally comfortable for both right- and left-handed users. The traditional Japanese handle is made of zelkova (Keyaki) wood—a deciduous tree from the elm family, highly prized in Japan for its strength, stability, and beautiful natural texture. Manufactured by Aoki Hamono Co., Ltd. in Japan, this knife combines traditional craftsmanship with modern technology. This knife is not dishwasher safe.
€134.66

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Petty Japanese kitchen knife Sakai Takayuki Kurokage 7491 15cm
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Petty Kitchen knife Sakai Takayuki Kurokage 15cm 7491
The Japanese Sakai Takayuki Kurokage Petty Knife, with a 15 cm blade, is ideal for precision work with small items in the kitchen. Its VG10 steel blade with an elegant black Teflon coating is complemented by a traditional wa wenge wood handle and a buffalo horn bolster. The unique hammer-forged texture with a concave-convex relief not only gives the knife a sophisticated look but also facilitates easy gliding. Hand sharpening ensures incredible sharpness from the first use. Designed for both right- and left-handed users. Manufactured by Aoki Hamono Co., Ltd. in Japan.
€129.88

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Gyuto Japanese kitchen knife Sakai Takayuki Kurokage 7496 24cm
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Gyuto Kitchen knife Sakai Takayuki Kurokage 24cm 7496
The Japanese Sakai Takayuki Kurokage chef's knife has a 24 cm blade. The blade is made of VG10 steel with a black Teflon coating. The traditional WA handle is made of wenge wood. The bolster is made of buffalo horn. The blade has a hammer-forged texture with a concave-convex relief. Each knife is hand-sharpened, ensuring maximum sharpness immediately after purchase. Manufacturer: Aoki Hamono Co., Ltd. (Japan). Weight: approximately 160 g. The cutting edge is sharpened on both sides, making the knife suitable for both right- and left-handed users.
€187.25

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Japanese kitchen knife Sakai Takayuki Mukimono Inox 04397 18cm - 1
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Kitchen knife 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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About Sakai Takayuki knives

Sakai Takayuki knives are made in the city of Sakai (Osaka Prefecture, Japan), one of the world’s most famous centers for blade and cutlery production. The knives are produced by Aoki Hamono Seisakusho Co., founded in 1942. The company’s owner, Ichiro Aoki, started by selling knives from Sakai, personally visiting shops to demonstrate their superior quality. The brand was officially registered in 1964, and the name “Takayuki” was given in honor of the founder’s eldest son.

Today, Sakai Takayuki produces high-quality kitchen knives handcrafted by skilled artisans, based on over 600 years of Japanese blade-making tradition. The company continues to use traditional techniques. Steels include Aogami Super (Blue Super), Shirogami #2 (White #2), Ginsan (Silver 3), and VG10. Many knives feature a multi-layer Damascus construction.

Types of Sakai Takayuki knives

The brand offers the main types of Japanese kitchen knives:

Gyuto

A versatile knife for meat, fish and vegetables. Often used as the main kitchen knife.

View Gyuto knives

Santoku

Ideal for slicing, chopping and dicing. Compact and easy to use for everyday cooking.

View Santoku knives

Yanagiba

A traditional Japanese knife with a long, narrow blade for precise slicing of fish and preparing sushi and sashimi.

View Yanagiba knives

Petty

A small utility knife for peeling, trimming and detail work. A perfect complement to a chef’s knife.

View Petty knives

Kengata

A medium-sized knife with a unique reverse tanto tip. The name translates as “sword shape”.

Frequently asked questions about Sakai Takayuki knives

Which Sakai Takayuki knife should I choose first?

For your first purchase, it is best to choose versatile models — Gyuto, Santoku or Kengata. They are suitable for most kitchen tasks. If you are not ready to spend much time on maintenance, it is recommended to choose the Nanairo series. These Sakai Takayuki knives are made of VG10 stainless steel and have traditional (wa) handles made of high-quality plastic.

Can Japanese Sakai Takayuki knives be washed in a dishwasher?

No, only hand washing and immediate drying are recommended to maintain sharpness and steel condition. Some knives, for example the Nanairo series, are made of durable materials. However, dishwashing dulls the cutting edge.

Are Sakai Takayuki knives suitable for daily use?

Yes, most models are designed for regular kitchen work with proper care.

How to properly care for a Sakai Takayuki knife?

When working with Japanese knives, use wooden or plastic cutting boards. Avoid frozen foods and products with bones. Use whetstones for sharpening. Camellia oil is suitable for blade care. Do not use metal magnetic holders.

Choose the right Sakai Takayuki knife and place your order with worldwide shipping at MyGoodKnife.