Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice.
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice.
Inox
Hardness
Rockwell C Hardness (HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
57–59
HRC
555759616365+
The Sakai Takayuki Inox line uses stainless steel (“Inox” from inoxydable) designed to offer a practical balance of performance, durability, and low maintenance. Typically hardened to around 57–59 HRC, it takes a sharp edge while remaining easy to sharpen and more forgiving than harder, brittle steels. The stainless composition gives excellent resistance to rust and staining, making it suitable for users who prefer less upkeep compared to traditional carbon steels. While edge retention is moderate and may not match high-end carbon or powder steels, the Inox line excels in everyday kitchen use, especially for home cooks and professionals wanting reliability and ease of care.
Knives in Inox
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Sakai Takayuki
Sakai Takayuki INOX Stainless Ko-Deba 120mm
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Sakai Takayuki
Sakai Takayuki INOX Stainless Gyuto 210mm
Sakai Takayuki
Sakai Takayuki INOX Stainless Santoku 170mm
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Sakai Takayuki
Sakai Takayuki INOX Stainless Petty 150mm with Western Handle
Sakai Takayuki
Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle
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Sakai Takayuki
Sakai Takayuki INOX Sujihiki 240mm WA Handle
Sakai Takayuki
Sakai Takayuki TUS Gyuto 300mm
Sakai Takayuki
Sakai Takayuki TUS Gyuto 240mm
Sakai Takayuki
Sakai Takayuki INOX Stainless Usuba 180mm
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Sakai Takayuki
Sakai Takayuki INOX Stainless Yanagiba 270mm
Sakai Takayuki
Sakai Takayuki INOX Stainless Yanagiba 300mm (11.8")
Sakai Takayuki
Sakai Takayuki INOX Stainless Yanagiba 270mm (10.6")
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Sakai Takayuki
Sakai Takayuki INOX Stainless Yanagiba 240mm (9.4")
Sakai Takayuki
Sakai Takayuki INOX Stainless Deba 180mm (7.1")
Sakai Takayuki
Sakai Takayuki INOX Stainless Deba 165mm (6.5")
Sakai Takayuki