Sakai Takayuki S/S AUS8 Gyuto 210mm

Sakai Takayuki S/S AUS8 Gyuto 210mmThe Takayuki S S line is probably the very first choice for those of you who is thinking of giving the famous Japanese kitchen knives a try. If you have been using the much thicker German knives forever, then the thinner Japanese knives will bring you into a whole new world. This line is also perfect for young chefs students apprentices with limited budget looking for performance. Utilizing the state of the art AUS8 steel, the knife is relatively hard

For a long time I struggle to find a really good one that is made of good fabric

An angled nail file that is easy to apply force

The lightweight handle construction provides stability for extended slicing sessions while maintaining agility across the 270 mm cutting edge

they market under the brand “Tamahagane”

It provides reliable performance

and finally a chef friend who works in a top Japanese restaurant here in Sydney showed me this particular bone pliers

5 mm Width of Spine at Middle of Blade 6

800ml and 1000ml markers

this intermediate-level WA honcho features Hitachi Yasugi White #2 carbon steel with a soft iron clad nimai construction and kasumi finish

as a result we have a lot of these like new Masamoto D shaped hood wood handle that are just sitting there

which are usually rare and expensive

This line is also perfect for young chefs / students / apprentices with limited budget looking for performance