33 Layers
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The 33 layer Sakai Takayuki knives are one of our most popular knives we have and for many years they have been a chef’s favourite. This is due to the outstanding quality of knife and value for money. The handle is made from Mahogany wood in a western style, the blade is stainless steel with a VG10 core and holds a great edge for a very long time. The hammered 33 layer blade is called a moonlit due to it resembling a moonlit waves at sea.
The most versatile of all parers: for mincing shallots, onions and herbs as well as cleaning and cutting vegetables.
The most versatile of all parers: for mincing shallots, onions and herbs as well as cleaning and cutting vegetables.
A versatile vegetable cleaver for slicing, dicing and chopping even large vegetable. Soft and hard.
The typically Japanese blade shape with its wide blade and particularly sharp edge is ideal for the finest cutting tasks.
It is the most essential of all knives used in the kitchen.
It is the most essential of all knives used in the kitchen.
It is the most essential of all knives used in the kitchen.
This is very similar to the Bunka which is a mix between a santoku and a gyuto, it has a much more aggressive look but slightly wider than other knives
Perfect for the larger cuts of meat, fruit and vegetable.
The drop tip tappers down to a very thin scalpel and is an aggressive work horse.