Sakai Takayuki Japanese Knives

PRICE ALERT: Due to the recent drop in value of the Canadian dollar against the Japanese Yen, my current prices on Japanese knives will remain in effect only while quantities last. As I replace my current inventory I will be forced to raise prices significantly, so if you've been putting off a Japanese knife purchase, NOW is the time to lock in at the old price!

Sakai Takayuki Japanese Knives, direct from Sakai Japan
Discount Canadian Prices, Great Service & Fast and affordable Shipping!
Incredibly sharp and thin knives, suitable for home or professional use.

Keijiro Doi forging a knife These are truly beautiful and high quality knives, made with precision and care in Sakai, Japan, under the watchful eye of such renowned master craftsmen as Mr. Keijiro Doi (view slide show of Mr. Doi making knives by hand!), his son Itsuo Doi, custom knife master Keido Sugihara, and master grinder (for sharpening and finishing) Yukinori Oda. These are extremely sharp knives, guaranteed to perform at a high level, and since I bring them in direct from the manufacturer in Japan, the prices are fair. I worked hard over many months to bring these knives into Canada, so YOU can get the benefit of hundreds of years of traditional Japanese knife-making for your money, and just NOT celebrity endorsements and marketing hype like so many European and North American knives now being sold in stores at inflated prices.

Try one today -- you will be amazed at how sharp, easy to handle and beautiful they are!

Note: There is such a variety of knives and metals and materials, please see the individual knife descriptions for specifics.

DIMPLES: Since so many people ask: in my opinion, dimples (a "granton" edge) on a santoku or chef's knife do nothing (or VERY little at least). They were designed for thin slicers, but manufacturers put them on everything now because they look cool and help sell knives. Fact: dimples do NOT reduce "suction" and "sticking" like some people and sellers claim -- it's really just about reducing friction: since there is less material for the food to contact with as it passes the cutting edge, theoretically you should be able to get paper thin slices a bit more easily. But a good chef just needs a good sharp knife to get precise and thin slices, not gimmicks. If you like the look and it's not much more money (and it's not with these Sakai Takayuki models where it's available: the Grand Chef SP line, and the rectangular dimples to look pretty cool!), then fine, but I wouldn't let dimples affect my decision on a particular knife purchase. Get the best knife you can for your budget that suits your needs and personal preferences in terms of materials, shape and handle styles, and don't let dimples factor into the decision until the end!