How to Choose a Japanese Kitchen Knife for Beginners – SAKAI

How to Choose a Japanese Kitchen Knife for Beginners – SAKAI

Japanese kitchen knives are famous for their design, history, and cutting performance. This guide will help you select the best knife for your needs.

Making a kitchen knife as a traditional craft at Sakai, Osaka

Choosing Your First Japanese Knife - A Few Handy Tips For Getting

[General Features] The 33-layer Damascus Knives are crafted out of a 33 layer VG10 damascus steel.These knives have a seriously sharp edge, extremely

Sakai Takayuki 33-Layer VG10 Damascus Hammered WA Japanese Chef's Knife SET (Kengata Gyuto190mm - Slicer240mm - Kengata Santoku160mm)

Sakai Japanese Knives

SAKAI TAKAYUKI Japanese knife Aonikou blue-2 steel from Yasuki-the

Sasuke: Master Japanese knife-maker, Sakai, Osaka – Permanent Style

How to Choose a Japanese Kitchen Knife for Beginners – SAKAI

[General Features] The 33-layer Damascus Knives are crafted out of a 33 layer VG10 damascus steel.These knives have a seriously sharp edge, extremely

Sakai Takayuki 33-Layer VG10 Damascus Hammered WA Japanese Chef's Knife SET (Gyuto210-Slicer-Nakiri-Honesuki180-Petty150-Steak Petty-Kengata

This steak knife is made with VG10 core steel, heat-treated to 60 HRC, with a smooth flat grind and fairly thin thickness behind the edge. Tsuchime pattern is hammered onto 33 layers of stainless steel cladding to create an interesting look. The overall fit and finish is good for this price range. Paired with a wa-handle made of Japanese Elm wood.

Sakai Takayuki VG10 33 Layer Damascus Steak Japanese Knife 120mm Keyaki (Japanese Elm) Handle

Making a kitchen knife as a traditional craft @ Sakai, Osaka

Sakai Kikumori Choyo 240mm Gyuto Aogami 1 with Saya – Bernal Cutlery

How to Choose a Japanese Kitchen Knife for Beginners – SAKAI

600 Years of Tradition! Making Best Japanese Knives in Sakai