Sakai Takayuki
Sakai Takayuki "Grand Chef Wa" 150mm Petty
Price:
$152.00
This is the "Wa" version of Takayuki's popular Grand Chef line, made of a high purity special stainless steel produced by a Swedish steel company. Heat-treated to 58-59 HRC, the Grand Chef Wa knives can be as hard as many knives made of carbon steel, yet offer exceptional rust-resistance. Thanks for the exceptional sharpness and abrasion and corrosion resistance, these knives are destined to stay in your kitchen for many years to come.
Spec:
- Origin (Made in): Sakai, Japan
- Brand: Sakai Takayuki
- Model No.: 10604
- Knife Type: Petty
- Blade
- Construction: Monosteel (Stamped)
- Grind: Double-edged Blade (50/50 Grind)
- Steel Type: N685 EXTRA
- Hardness: 58-59 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 150mm (5.9")
- Blade Height (at heel): 29mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.6mm
- Handle
- Shape: Rokkaku Hanmaru (Half Rounded Octagonal)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 123mm
- Overall Length: 283mm
- Weight: 59g (2.08oz)
- Mark: In Japanese Kanji "Trademark Sakai Takayuki" (登録 堺孝行) ; "Made in Japan"
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.