Sakai Takayuki, Usaba/Nakiri Vegetable Knife

October 01,2024

Ideal for: Chopping, slicing, dicing, and mincing. Useful on food types: All vegetables. Usuba Knife / Nakiri Knife Blade Material: INOX Molybdenum Stainless Steel Blade Length: 165 mm (6.5"), 180 mm (7.1"), 210 mm (8.2") Edge Type: Single Bevel - Right Handed Handle: Japanese Style with Magnolia Wood Weight: 176 /180 / 239 gBlade Width: 41 / 44 / 48 mm Blade Thickness: 3 / 3 / 4 mmHandle Length: 133 / 135 /140 mmHandle Thickness: 27 / 27 /27 mm The high-quality Japanese stainless steel called "INOX" which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning. It can.
Hasu Seizo is a family-owned business who offers authentic Japanese knives. Our family is the manufacturer of the Sakai Takayuki brand in Osaka. The best place to buy handcrafted Japanese chef knives. Free U.S. delivery for orders over $150.

Sakai Takayuki Molybdenum Stainless Steel INOX,11111 Nakiri Knife

Sakai Takayuki Kasumitogi (White steel) Japanese Chef's Usuba

Sakai Takayuki Yellow Steel single-bevel knives are an exceptional value for those looking to dip their feet into traditional Japanese knives. Yellow steel is exceedingly easy to sharpen, though its edge retention is not as high as its white and blue steel counterparts. Usuba Knife Usuba means thin blade and true to this name, usuba is incredibly thin behind the edge. This is achieved by a very aggressive bevel from roughly halfway up the knife.