Sakai Takayuki S/S AUS8

The Sakai Takayuki S/S line is our most common answer to a simple question: which Japanese knife should I start with? It is built on AUS8, a stainless steel that is relatively hard yet not very chippy, so the edge is easy to bring back to sharp on a waterstone and forgiving of the occasional knock.

The trade-offs are what you would expect at this tier: a more basic steel that asks for a bit more frequent touch ups than our premium lines.

The range covers the core profiles, including gyuto in 210 and 240mm, petty, nakiri and a long sujihiki slicer, all on a western handle. A sensible first knife for students, apprentices and home cooks, and an easy line to look after.