The Takayuki S/S line is probably the very first choice for those of you who is thinking of giving the famous Japanese kitchen knives a try. If you have been using the much thicker German knives forever, then the thinner Japanese knives will bring you into a whole new world.
This line is also perfect for young chefs / students / apprentices with limited budget looking for performance.
Utilizing the state-of-the-art AUS8 steel, the knife is relatively hard yet not very chippy. It is super easy to sharpen and is able to get to a crazy sharp edge.
- Blade length:
- Overall length:
- Thickness at spine:
- Thickness at 1 cm from the tip:
- Handle material:
- Hand wash and wipe dry, NO DISHWASHER
- Please use the knife as it should be, not frozed food, and not as screw driver
- Hand sharpen with waterstone, honing rod is not suitable for Japanese knives
|Total Length||333 mm|
|Tip to Heel Length||212 mm|
|Blade Height at Heel||46.9 mm|
|Width of Spine Above Heel||1.7 mm|
|Width of Spine at Middle of Blade||1.2 mm|
|Width of Spine at about 2cm from tip||0.8 mm|
Steel type: TUS Steel
Hardness (HRC): 60-61
Handle Design: western handle