Sakai Takayuki S/S AUS8 Gyuto 240mm

Sakai Takayuki S/S AUS8 Gyuto 240mmThe 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

Not only hygienic

The slim profile reduces surface contact during slicing tasks

1000 grit for medium grit sharpening and 6000 for finishing

tip-led cutting techniques distinct from single-bevel kiritsuke knives

The total production of Binchotan in Japan is about 1800 tons per year

these handles are the "better" ones from Japan

This is a very popular product among professional kitchens

Check out this video by fellow sharpener Badgertooth

He is also the president of the Takefu Knife Village Cooperative (http://www

regular and large

and a slot for steel (nor that I encourage you to use steel :p)

reducing surface contact and friction when portioning meats or cutting terrines