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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sakai Takayuki Japanese Knife Set Damascus 45 Layer Petty Knife 150mm (5.9") Santoku Knife 180mm (7.1") Nakiri Knife 160mm (6.3")
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$497.00
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Small to large proteins. A variety of vegetables including carrots, onions, garlic, peppers, cabbage, and lettuce.
Useful on food types: Small to large proteins. A variety of vegetables including carrots, onions, garlic, peppers, cabbage, and lettuce.
Petty Knife 150mm (5.9")
Santoku Knife 180mm (7.1")
Nakiri Knife 160mm (6.3")
Blade Material: Damascus 45 Layer AUS-10 Stainless Steel core
Edge Type: Double Bevel
Handle Type: Japanese Style with magnolia wood
Petty & Paring knives are small utility kitchen knives perfect for small proteins, fruits and vegetables.
Santoku Japanese chef knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
Nakiri Japanese vegetable knives are double bevel knives designed specifically for use with vegetables. The double bevel vegetable knife is a great option for breaking down any fruits or vegetables.
This is a Sakai Takayuki Japanese style series that is resistant to rust. The blades have a hammer eye pattern and are fascinating knives that features a beautiful ripple that can be used widely from home to professional.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Category: AUS-10, Damascus, Nakiri, Petty, Santoku, Stainless Steel, Western Style
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