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Sakai Takayuki  |  SKU: SATA-GCSP-SU270

Sakai Takayuki Grand Chef SP Sujihiki 270mm

$299.98 $359.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Stainless clad
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 143 g        5.04 oz
Edge Length 269 mm   .10.59 inch
Heel Height 32 mm     .1.26 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.6 mm     0.06 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel Swedish Steel | Stainless
Blade Construction To Be Added
Hardness (HRC) 58 - 60
Surface Finish To Be Added
Handle Western Pakka Wood with Bolster
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Sakai Takayuki Grand Chef SP Sujihiki 270 mm is a premium slicer crafted in Sakai, Japan — a region celebrated for centuries of knife-making excellence. Forged from high-purity Swedish stainless steel and hardened to around HRC 58-60, this mono-steel blade offers superb edge retention, sharpness, and ease of maintenance.

    The long, narrow profile and 50/50 double bevel allow for precise, effortless slicing of meats, fish, and vegetables. A key feature of the Grand Chef SP series is its hollow-ground blade face, designed to reduce surface friction and prevent food from sticking — ensuring each cut glides cleanly and smoothly.

    Balanced with a comfortable Western-style handle (often POM resin or hardwood), the knife delivers both control and comfort in extended use. Combining outstanding steel, refined geometry, and Sakai craftsmanship, this sujihiki is ideal for professionals and enthusiasts who demand precision and performance in every slice.

     


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • Steel: Swedish Steel

      Swedish steel is a broad term used for a few different types of steel manufacturerd by two major Swedish steel companies: Sandivk and Uddeholm. For some unknown reason, the Japanese knife makers seem to settled for just using the term "Swdish Steel" rather than publishing their specifics however the following steel are often used in knife making:
      Uddeholm: AEB-L
      Sandvik: 12C27, 14C28, 19C27
      These steel types have similar carbon content (0.6-0.7) and are generally treated to around HRC 59-60.

      Manufacturer:

      • Sandivk, Sweden
      • Uddeholm, Sweden

      Nature: Stainless

      Hardness: 58- 60

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    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

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