Sakai Takayuki | SKU: ST_SSAUS8_NA18

Sakai Takayuki S/S AUS8 Nakiri 180mm

Name: Sakai Takayuki S/S AUS8 Nakiri 180mm
Brand: Sakai Takayuki
SKU: ST_SSAUS8_NA18
Price: 109.95 AUD
Availability: InStock

$109.95

Sold out right now

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Sakai Takayuki S/S AUS8
Profile	Nakiri / Japanese vegetable knife
Steel	AUS-8 \| Stainless
Blade Construction	Monosteel
Hardness (HRC)	57 - 59
Handle
Region	Sakai
Best for	First-timers Students Household

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

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.

Pros	Cons
Budget friendly Easy to look after Ideal entry point to Japanese knives	Non-premium steel

Care Instruction

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

Sakai Takayuki

Aoki Hamono, the owner of Takayuki brand, is the largest maker of Sakai.

Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives are built for precision slicing and a keen edge, and cater to professional chefs and culinary enthusiasts. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

The brand also collaborates with Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki.

“The undisputed leader of Sakai makers. ”

Est. 1947 | 昭和22年