Bread • 300 mm • 17 layers hammered • VG-10 • Western pakka handle • for right hand use 

A bread knife with a characteristic kiritsuke tip. This slightly round cutting edge gives the knife a unique identity. Thanks to this, it is possible to “rock” while cutting, which enhances the cutting ability with crusty bread.

17 layers tsuchime steel and a classic brown western handle, give this series a clear identity of its own. One of the most comfortable handles in our collection. Large enough for big hands and ideal for its weight. The blade has been adjusted at the choil close to the bolster, which will garantee a comfortable grip. 

The blade is constructed out of 16 stainless outside layers, combined with a core of VG10 steel. Many chefs are very enthusiastic about this series: a very good performing knife for a very good price.

Elwin de Veld about the knives of Sakai Takayuki

We usually start our trips to Japan in Osaka, from where we take a Shinkansen ( a bullet train) to Seki, in Gifu prefecture. We start in Sakai, in south of Osaka, where we always recieve a warm friendly welcome from Aoki san and Ogawa san from Sakai Takayuki. In recent years the customers in our shop have been asking for special Japanese traditionally forged knives: Yanagiba, Sakimura, Kengata: all the names of models which are used in Japanese kitchens for preparing various sorts of fish. Sakai Takayuki is my key which opens the door to the world of traditional Japanese knives and to top it all, their product range is targeted for the western market. For making of the traditional Japanese knives Sakai Takayuki employs the best of the best: Itsuo Doi and Kenji Togashi, among others. The blacksmith Yamatsuke san, with his stable hand on the Kaiten Toshi (Japanese water stone), is a guarantor of an exceptionally sharp finish. Sakai Takayuki buys lots of their steel from the Aichi steel (their headquarters are situated close to Nagoya) and works among other with carbon steel shirogami white and aogami blue. A nice detail: the colours in the names of the steel have nothing to do with the colour of the steel itself- it's just the colour of the packing in which the raw steel is being stored in the factory. The western models are manually finished at the company's quarters in Osaka (sharpening), but largely manufactured in Seki, in Gifu prefecture. The finish and the quality is sublime- just what we can expect from Takayuki.