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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.
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Sakai Takayuki Japanese Knife Set INOX Pro Molybdenum Stainless Steel Petty Knife 120 mm (4.7") Gyuto 210mm (8.3")
$239.00$258.00
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.
Petty Knife 120 mm (4.7")
Gyuto (Chef's Knife) 210mm (8.3")
Blade Material: INOX Pro Stainless Steel
Edge Type: Double Bevel
Handle: Stainless Steel
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 be used widely from home to all the way to professionals. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Category: Gyuto (Chef's Knife), INOX, Molybdenum, Petty, Stainless Steel, Western Style
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