Sakai Takayuki Knives

Sakai Takayuki Japanese Knives

Sakai Takayuki Knives from Japan

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 knifeThese 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!

About the different lines:

Grand Cheff and Grand Cheff SP
Yes, there is some confusion about the name... apparently there was a trademark conflict and that's why the extra "f" is there on "Cheff". With the settled, these are GREAT knives, and superb values. The big deal here is that they're made with a high tech stainless steel from Uddeholm Sweden: AEB-L. This is hardened to a range of 58-60 HRC, so it's very hard, and takes an amazing edge! Yes, this is one of those "wonder steels" or "super steels" that you'll hear knife makers talk about. And the factory edge is superb, ground very fine and very thin, so you get performance near that of the Misono UX10 but at a substantially lower price. The SP are the same as the standard knives, but with dimples. Do the dimples make much of a difference? A little maybe on slicers, but probably not much on the others, but they don't hurt and they're not that much more expensive so if you like them then go for it! The handles are standard European style and very light and comfortable, so these knives are also comfortable and easy to use and maintenance is not a problem at all (I highly recommend the 10" fine ceramic hone which will let you easily and safely maintain a razor sharp edge). Here's what the manufacturer says about this special steel they use:

        The Uddeholm company manufactures the steel used in the Grand Chef Knife series. Established in 1670 in the Munkfors district, Sweden, Uddeholm has a history of more than 1300 years. In the field of precision rolled steel products, the company leads the world. Since quality iron ore excavated from company mines contains an extremely low amount of phosphorus and sulfur, the special steel is reputed to be of the finest in the world. The Grand Cheff Knife series products use the special Swedish steel manufactured by Uddeholm and offer exceptional sharpness and abrasion/corrosion resistance for many years of service.

Damascus Hammered (17-layer / 33-layer)
These are the most popular knives in the line simply because they look GREAT and they're very affordable. They're high quality knives with beautiful pakkawood (wood fiber, impregnated with epoxy so they're durable and watertight) handles, and the blade consists of a hammered "damascus" style stainless steel cladding over a VG10 steel core and cutting edge. VG10 is a very, very good choice of steel for the cutting edge (many very high end Japanese knives use this same steel), so you get great performance and great looks -- a winning combination! It's a hard steel (about 60 HRC) and so will take a very sharp and thin edge. Please remember though that despite what you might hear from some manufacturers and enthusiasts and stores, the damascus/layered look is purely aesthetic and has no impact at all on performance. Nothing wrong with looking good though, so if you like the look, you should love these knives! This knives are sharpened 50/50 right/left so they're fine for right or left-hand use. Note that the 17-layer knives are being phased out and have been replaced by the new and improved (better finish, even better-looking) 33-layer series.

Damascus 63-layer
These are very high end knives, with superb fit and finish on the big and beautiful handles, and a core of a very hard (60 HRC/Rockwell hardness) special steel alloy around a 63-layer stainless steel alloy. These are a bit heavier and more heavy-duty than the hammered versions... they're clearly a step up and have had more TLC put into them by the maker, and of course the price reflects this. If you're looking for a top-grade damascus/layered-style knife with incredible good looks and top notch fit, finish, edge and handle quality, this is it. The looks AND performance will astound you. This knives are only for right-hand use.

Traditional Japanese
What can I say -- these are the real deal. These are NOT mass-produced factory assembly-line affairs... these are individually handmade and hand-finished by the guys shown in the photos on this page. Really. The man in the top photo is 82 years old and he personally forged most of the Yanagibas below (he specialises in these long blades, that's why he didn't make the other styles). Those are photos of them at work making these knives in the real working location. The steels used are from the Hitachi Yasugi-Works (Yasuki) series of super-hard high-carbon steels used by all high-end makers now. The "white" steel is a pure carbon steel (not an alloy -- no other added elements) which is difficult to work with but which theoretically can yield the hardest and sharpest edge. The downside to this is of course brittleness -- the harder and sharper something is, the easier it'll be to chip it (like glass!). The "blue" series steels are almost the same as the white, but they are an alloy with a bit of tungsten and chromium added for a little extra resistance to wear and toughness. The reality is that virtually nobody could ever tell the difference in performance in real life while working in a kitchen. So please don't be fooled by what you might encounter out there with one steel being "better" than the other... they're not different in quality, they're just different, and the masters who make these knives will choose the right steel for the job and budget, so don't get caught up in worrying about one or the other. Note that the models I carry are all "kasumi" in that they're wrapped in a layer of softer iron to make the knives less likely to crack and chip and to make sharpening easier (the carbon steel core is exposed, as you can see in the photo, just near the edge). While they do make "honyaki" pure carbon steel knives (water quenched), they're VERY expensive (they're hard to make and lots of knives get discarded before one actually makes it through to the customer) and the fact that they're entirely made of this hard steel means they're a nightmare to sharpen and they are much more likely to chip or crack than a standard kasumi model. And so I do NOT carry their honyaki models... if you're a professional sushi chef and you know that you want one and are prepared to pay $650+ contact me about special ordering one (delivery generally takes at least 2 months). And yes, they're all sharpened in the traditional manner, almost completely on the right-side only (so they're only for right-hand use), with a slightly concave backside. So with all that said, these are special knives to own and use, and they offer incredible performance, but I wouldn't recommend them for everyday use. I do sell some to professional Japanese chefs and to home users, but they require careful care, they must be kept dry and clean (the carbon steel will rust very quickly and easily), and you must take care to not chip or crack the edge or tip (it's the nature of the beast, so it can indeed happen). It's like owning a Ferrari -- you wouldn't drive it on winter pot-holed streets in the snow and salt to get the kids to school... So yes, they're fun and very special to own and use, but this is definitely a cutlery case of caveat emptor!

Review (of the hammered damascus santoku) from my professional chef customer R. Abanes from Delta, BC: "Paul, I received the Sakai Takayuki knife last Friday. My friends & I immediately put it to work (prepping veg, fish & line duty). Everyone who saw it was impressed with its beauty, I'm very impressed with its surgical accuracy. Thank you so much for your impeccable service. You have my recommendation to anyone who's in the market to buying a knife (even if its not Japanese they're looking for)."

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 and without the slices bunching up as much on the blade (they should move across and fall away 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!

japanese knife craftsman Mr. Doi forging Japanese knives sharpening japanese knife finishing japanese knives

 

Items: 154 of 98, per page
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 180mm / 7"
    • 27% off

    A beautiful and high performance smaller chef knife at a great price! This size is just right for many home users who like using a small knife but prefer the traditional chef knife shape (instead of the santoku shape which is a common 7" alternative). A Japanese knife performs so well that it really doesn't feel "small" at all. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.
    Approx. weight: 167g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    If you're wondering what the difference between these 33-layer knives and the older 17-layer versions: - 33 layer vs. 17-layer cladding leads to an even nicer look - Improved dimpling (hammered finish) - Spanish mahogany handle (vs. regular mahogany) - Improved polished finish on bolster - Improved curved shape to finger guard

    • Retail price: CDN$214.00
    • Price: CDN$156.95
    • You save: CDN$57.05 (27%)

    Not rated yet
    Only 3 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 210mm / 8.3"
    • 27% off
    Product is out of stock

    A beautiful and high performance chef's knife at a great price! This size is just right for most home users, and even many pro users now prefer a knife of this size instead of the old-school 10". A Japanese knife performs so well that it really doesn't feel "small" at all. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material!

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife. Approx. weight: 192g

    We recommend the Idahone fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$226.00
    • Price: CDN$163.95
    • You save: CDN$62.05 (27%)

    Not rated yet
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 240mm / 9.5"
    • 27% off

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.

    Approx. weight: 245g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$292.00
    • Price: CDN$213.95
    • You save: CDN$78.05 (27%)

    Not rated yet
    Only 5 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 240mm / 9.5", Magnolia Wood Handle
    • New!
    • 27% off
    • New!

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful traditional Japanese-style magnolia wood handle.

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a cool traditional Japanese wooden handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$300.00
    • Price: CDN$219.95
    • You save: CDN$80.05 (27%)

    Not rated yet
    Only 9 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, 240mm / 9.5", Walnut Wood Handle
    • New!
    • 27% off
    • New!

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful traditional Japanese-style dark walnut wood handle (octagonal, so fine for right or left-hand use).

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a cool traditional Japanese-style wooden handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$300.00
    • Price: CDN$219.95
    • You save: CDN$80.05 (27%)

    Not rated yet
    Only 5 left in stock
  • Sakai Takayuki 33-Layer Damascus Chef's Knife, Zelkova Handle, 240mm / 9.5"
    • 30% off

    A beautiful and high performance chef's knife at a great price! This size is perfect for home users who already have a smaller knife and know they want something bigger, or for pros who are used to handling a longer knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling. If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has no bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$286.00
    • Price: CDN$199.95
    • You save: CDN$86.05 (30%)

    Not rated yet
    Only 4 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Paring Knife, 80mm / 3.15"
    • 27% off

    An excellent Japanese version of a standard paring knife. Great for lots of little things like fruit, peeling, dicing, mincing... makes a perfect companion to a santoku or chef's knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle. This makes an excellent choice as an all-around knife.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$150.00
    • Price: CDN$108.95
    • You save: CDN$41.05 (27%)

    Not rated yet
  • Sakai Takayuki 33-Layer Damascus Damascus Petty Knife, 150mm / 5.9"
    • 27% off

    A utility knife makes a perfect addition to a chef's knife or santoku. This one, at nearly 6 inches in length is basically a short and thin chef's knife. It also excels as a short precision-slicer. I find this Japanese style of utility knife much more useful than the standard German utility and paring knife design, as this one has a deeper blade which is shaped more like a small chef's knife, and so you can in fact use it just like a small chef's knife. I use mine all the time at home now for dicing onions, and I can now even do a fine dice of a single garlic clove (I don't like using a garlic press) just like I can an onion. It's also great for dicing ginger and any other small-ish item, and I use it for cleaning up chicken and beef pieces too, where a light touch removes unwanted bits like you're going through butter.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material!

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    Approx. weight: 91g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$165.00
    • Price: CDN$119.95
    • You save: CDN$45.05 (27%)

    Not rated yet
    Only 15 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Petty Knife, Walnut Handle, 150mm / 5.9"
    • New!
    • 30% off
    • New!

    A utility knife makes a perfect addition to a chef's knife or santoku. This one, at nearly 6 inches in length is basically a short and thin chef's knife. It also excels as a short precision-slicer. I find this Japanese style of utility knife much more useful than the standard German utility and paring knife design, as this one has a deeper blade which is shaped more like a small chef's knife, and so you can in fact use it just like a small chef's knife. I use mine all the time at home now for dicing bell peppers and such, and I can now even do a fine dice of a single garlic clove (I don't like using a garlic press) just like I can an onion. It's also great for dicing ginger and any other small-ish item.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous octagonal walnut wood handle in the traditional Japanese style. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully wooden handle.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$175.00
    • Price: CDN$122.95
    • You save: CDN$52.05 (30%)

    Not rated yet
    Only 11 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Petty Knife, Zelkova Handle, 150mm / 5.9"
    • 30% off

    A utility knife makes a perfect addition to a chef's knife or santoku. This one, at nearly 6 inches in length is basically a short and thin chef's knife. It also excels as a short precision-slicer. I find this Japanese style of utility knife much more useful than the standard German utility and paring knife design, as this one has a deeper blade which is shaped more like a small chef's knife, and so you can in fact use it just like a small chef's knife. I use mine all the time at home now for dicing onions, and I can now even do a fine dice of a single garlic clove (I don't like using a garlic press) just like I can an onion. It's also great for dicing ginger and any other small-ish item, and I use it for cleaning up chicken and beef pieces too, where a light touch removes unwanted bits like you're going through butter.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully wooden handle.

    Approx. weight: 81g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$173.00
    • Price: CDN$120.95
    • You save: CDN$52.05 (30%)

    Not rated yet
    Only 7 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Sujihiki Slicer/Carving Knife, 240mm / 9.5"
    • 28% off

    The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife). The blade is low profile and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very sharp and precisely ground and finished. A great value overall! These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    Approx. weight: 184g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$232.00
    • Price: CDN$166.95
    • You save: CDN$65.05 (28%)

    Not rated yet
    Only 3 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Sujihiki Slicer/Carving Knife, Walnut Wood Handle, 240mm / 9.5"
    • New!
    • 27% off
    • New!

    The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife). The blade is low profile and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very sharp and precisely ground and finished. A great value overall!

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous walnut wood handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling, and the octagonal shape means it's fine for right or left-hand use.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$263.00
    • Price: CDN$192.95
    • You save: CDN$70.05 (27%)

    Not rated yet
    Only 10 left in stock
  • Sakai Takayuki 33-Layer Damascus Damascus Sujihiki Slicer/Carving Knife, Zelkova Handle, 240mm / 9.5"
    • 28% off

    The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too. Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife). The blade is low profile and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very sharp and precisely ground and finished. A great value overall!

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle. The wooden handle feels great in your hand and makes for a very light knife for easy and comfortable handling.

    Approx. weight: 138g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge. 

    • Retail price: CDN$258.00
    • Price: CDN$186.95
    • You save: CDN$71.05 (28%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, 160mm / 6.3" - #7399
    • 26% off

    A great variation on a standard santoku shape, giving you the great santoku blade shape, but with a more standards chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$214.95
    • Price: CDN$159.95
    • You save: CDN$55.00 (26%)

    Not rated yet
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, 190mm / 7.5" - #7400
    • 27% off

    A great variation on a standard santoku shape, giving you the versatile santoku blade shape, but with a more standard chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$244.00
    • Price: CDN$178.95
    • You save: CDN$65.05 (27%)

    Score: 5.00 (votes: 2)
    2
    Only 9 left in stock
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, Zelkova Handle, 160mm / 6.3" - #7479
    • 27% off

    A great variation on a standard santoku shape, giving you the great santoku blade shape, but with a more standards chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wooden handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The beautiful knife features a Zelkova (a species of elm) wooden handle. It feels great in your hand and makes for a very light knife with easy and comfortable handling. If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a great handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    Approx. weight: 127g

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$220.00
    • Price: CDN$159.95
    • You save: CDN$60.05 (27%)

    Not rated yet
    Only 4 left in stock
  • Sakai Takayuki 33-Layer Damascus Kengata Santoku, Zelkova Handle, 190mm / 7.5" - #7480
    • 26% off

    A great variation on a standard santoku shape, giving you the versatile santoku blade shape, but with a more standard chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous Zelkova (a species of elm) wooden handle, for a lightweight and comfortable feel and handling.

    If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished wooden handle.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    Approx. weight: 165g

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$237.95
    • Price: CDN$174.95
    • You save: CDN$63.00 (26%)

    Not rated yet
    Only 8 left in stock
  • Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3"
    • 28% off

    This knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores). The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

    Approx. weight: 185g

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$220.00
    • Price: CDN$158.95
    • You save: CDN$61.05 (28%)

    Not rated yet
    Only 7 left in stock
  • Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Magnolia Wood Handle
    • New!
    • 27% off
    • New!

    This knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful magnolia wood traditional Japanese-style handle. 

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully Japanese-style wooden handle.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$230.00
    • Price: CDN$168.95
    • You save: CDN$61.05 (27%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Walnut Wood Handle
    • New!
    • 27% off
    • New!

    This knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super-sharp and so makes a fantastic all-around kitchen chopper (note: it's NOT a cleaver, so don't use it like one... frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives in this series, you get a super sharp and long-lasting VG-10 steel cutting core for high performance, reliability and ease of maintenance.

    These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and beautiful dark walnut wood traditional Japanese-style handle (octagonal shape, so fine for right or left-hand use). 

    If you like the damascus layered steel look, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautiful Japanese-style wooden handle.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects. The wood is not sealed and so extra care must be taken to keep it dry and clean... do NOT leave it sitting in a sink or in water!! As with all quality knives, wash, rinse, hand-dry and store immediately after use.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$230.00
    • Price: CDN$168.95
    • You save: CDN$61.05 (27%)

    Not rated yet
    Only 3 left in stock
  • Sakai Takayuki 33-Layer Damascus Santoku, 180mm (7") #7392
    • 26% off

    A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Most people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.
    Approx. weight: 186g

    I'd recommend the Idahone fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    If you're wondering what the difference between these 33-layer knives and the older 17-layer versions: 
    - 33 layer vs. 17-layer cladding leads to an even nicer look 
    - Improved dimpling (hammered finish) 
    - Spanish mahogany handle (vs. regular mahogany) 
    - Improved polished finish on bolster 
    - Improved curved shape to finger guard

    • Retail price: CDN$214.00
    • Price: CDN$158.95
    • You save: CDN$55.05 (26%)

    Not rated yet
    Only 9 left in stock
  • Sakai Takayuki 33-Layer Damascus Santoku, Zelkova Handle, 170mm (6.7") #7472
    • 29% off

    A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Most people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife. These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

    The handle is made of Zelkova (elm) wood, which makes for a very comfortable and natural feel, as well as making for a very lightweight overall knife. If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautiful wooden handle.

    We recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    Approx. weight: 130g

    • Retail price: CDN$228.00
    • Price: CDN$161.95
    • You save: CDN$66.05 (29%)

    Not rated yet
    Only 6 left in stock
  • Sakai Takayuki 45-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3" - #7253
    • 28% off

    An excellent Japanese vegetable knife, with a super sharp and long-lasting Swedish steel cutting core (this is a very hard steel, with a Rockwell hardness of approximately 60), with a unique 45-layer hammered stainless steel surface and that beautiful traditional Japanese-style walnut wood handle. The ferrule is made of pakkawood (compressed wood fibre) so it looks great, has excellent fit, and will be more durable and less prone to cracking compared to horn material.

    Comes in a nice box.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge. NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you might see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$200.00
    • Price: CDN$144.95
    • You save: CDN$55.05 (28%)

    Not rated yet
    Only 7 left in stock
  • Sakai Takayuki 45-Layer Damascus Petty/Utility Knife, 150mm / 5.9", Walnut Handle
    • 27% off

    This knife features a very unique and useful combination of good looks, high-tech steels, the handy petty/utility knife shape, and a traditional Japanese knife handle. The handle is made of a dark walnut wood with a black ferrule. The handle is very lightweight so the overall knife weight is low. The handles are still strong and comfortable, but you'll need to treat this style with respect and keep it clean and dry (NO leaving it in a sink!!)... it won't handle abuse like plastic handles will, and the wood will discolour and take on a nice patina over time which is part of the charm of these handles -- don't expect them to stay pristine.

    The blade is a super sharp and long-lasting Swedish steel cutting core (this is a very hard steel, with a Rockwell hardness of approximately 60), with a unique 45-layer hammered stainless steel surface and that beautiful traditional Japanese handle. This makes an excellent choice as an all-around small slicer or utility knife. Comes in a beautiful box. I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you might see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

    • Retail price: CDN$168.00
    • Price: CDN$122.95
    • You save: CDN$45.05 (27%)

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  • Sakai Takayuki 63-layer Damascus Chef's Knife, 180mm / 7.1"
    • 33% off

    An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core (HRC 60), for superb performance, sharpness, and spectacular good looks. This 7.1" length is perfect for home or pro use when you want a small chef's knife or a knife in a santoku length but with a standard chef's knife shape. The handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife. And yes, it has an AMAZING factory edge that is spectacularly sharp.

    NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade. 

    • Retail price: CDN$364.00
    • Price: CDN$243.95
    • You save: CDN$120.05 (33%)

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  • Sakai Takayuki 63-layer Damascus Chef's Knife, 210mm / 8.3"
    • 34% off
    Product is out of stock

    An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core, for superb performance, sharpness, and spectacular good looks. This 8.3" length is perfect for home or pro use, and the handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife.

    NOTE: This knife is sharpened mostly on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade

    • Retail price: CDN$412.00
    • Price: CDN$272.95
    • You save: CDN$139.05 (34%)

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  • Sakai Takayuki 63-layer Damascus Chef's Knife, 240mm / 9.5"
    • 34% off

    An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core (Rockwell "HRC" hardness of 60, so it's HARD and will take and keep an amazing and thin edge), for superb performance, sharpness, and spectacular good looks. This 9.5" length is perfect for the professional chef or serious home cook who wants something a little longer than the usual 8" chef's knife or 7" santoku, and the handle has a nice large size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife.

    NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade.

    • Retail price: CDN$515.00
    • Price: CDN$338.95
    • You save: CDN$176.05 (34%)

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  • Sakai Takayuki 63-layer Damascus Santoku, 175mm / 6.9"
    • 33% off
    Product is out of stock

    An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core (HRC 60), for superb performance, sharpness, and spectacular good looks. This standard 6.9" (175mm) santoku shape and length is perfect for home or pro use, and the handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife. And yes, it has an AMAZING factory edge that is spectacularly sharp. Comes in a beautiful gift box. I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade. Of course if you sharpen both sides you're free to change the edge to a more symmetrical bevel, or even to a left-handed bevel (this is also more easily accomplished quickly and easily if you have a good coarse sharpening stone). Or you can bring it to a professional knife sharpening service (a GOOD one that you trust!) who can re-grind the edge however you'd like. A symmetrical right/left bevel (good for left or right hand use) in my opinion really won't diminish the performance much if you maintain it, so that's also a good option if you're left-handed or just want something easier to maintain.

    • Retail price: CDN$405.00
    • Price: CDN$269.95
    • You save: CDN$135.05 (33%)

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  • Sakai Takayuki 63-layer Damascus Sujihiki / Slicer, 240mm / 9.5"
    • 33% off

    This 9.5" length is perfect for the professional chef or serious home cook who wants a pro-grade slicer/carving knife with serious performance and good looks. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife. And yes, it has an AMAZING factory edge that is spectacularly sharp.

    • Retail price: CDN$495.00
    • Price: CDN$329.95
    • You save: CDN$165.05 (33%)

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  • Sakai Takayuki 63-layer Damascus Sujihiki / Slicer, 270mm / 10.6"
    • 35% off

    This 10.6" length is perfect for the professional chef or serious home cook who wants a pro-grade long slicer/carving knife with serious performance and good looks. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife. And yes, it has an AMAZING factory edge that is spectacularly sharp.

    • Retail price: CDN$594.00
    • Price: CDN$388.95
    • You save: CDN$205.05 (35%)

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  • Sakai Takayuki 63-layer Damascus Utility/Petty Knife, 120mm (4.7")
    • 34% off

    An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core, for superb performance, sharpness, and spectacular good looks. This 8.3" length is perfect for home or pro use, and the handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife.

    • Retail price: CDN$285.00
    • Price: CDN$186.95
    • You save: CDN$98.05 (34%)

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  • Sakai Takayuki 63-layer Damascus Utility/Petty Knife, 150mm (5.9")
    • 32% off
    Product is out of stock

    An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core, for superb performance, sharpness, and spectacular good looks. This 8.3" length is perfect for home or pro use, and the handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife.

    • Retail price: CDN$290.00
    • Price: CDN$197.95
    • You save: CDN$92.05 (32%)

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  • Sakai Takayuki Aonikou Blue Carbon Steel Chef Knife, 200mm (7.9")
    • 27% off
    Product is out of stock

    Sakai Takayuki Aonikou Blue Carbon Steel Gyutou (Chef Knife), 200mm (7.9")

    If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is a great option! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish.

    An excellent knife you're sure to fall in love with if you've only ever used stainless steel knives! This high-performance knife features a hammered stain-resistant steel clad over a hard Hitachi Yasugi-works Blue steel cutting core, for excellent sharpness and edge life. The handle is made of beautiful and comfortable sculpted pakkawood for a true wood-like feel and look, but more sealed and moisture resistant.

    But remember, this is a high carbon steel knife, NOT stainless, which means you need to use a bit extra care to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It will also stain and discolour somewhat (like a lodge pan or carbon steel crepe pan for example) -- this is normal, so forget about trying to keep a carbon steel knife super shiny. This knife is sharpened 50/50 and so is fine for right or left handed use. It may appear to have a slight right-side bias, but it's not enough to pose any sort of problem for left-handed use, and can be easily re-profiled by simply doing more honing on the left side when performing normal regular edge maintenance. I recommend the fine ceramic hone listed below under "related products" for regular everyday maintenance. Comes in a beautiful Japanese gift box.

    • Retail price: CDN$255.00
    • Price: CDN$184.95
    • You save: CDN$70.05 (27%)

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  • Sakai Takayuki Aonikou Blue Carbon Steel Santoku, 180mm (7")
    • 28% off

    If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. An excellent knife you're sure to fall in love with if you've only ever used stainless steel knives! This high-performance knife features a hammered stain-resistant steel clad over a hard Hitachi Yasugi-works Blue steel cutting core, for excellent sharpness and edge life. The handle is made of beautiful and comfortable sculpted pakkawood for a true wood-like feel and look, but more sealed and moisture resistant. But remember, this is a high carbon steel knife, NOT stainless, which means you need to use a bit extra care to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It will also stain and discolour somewhat (like a lodge pan or carbon steel crepe pan for example) -- this is normal, so forget about trying to keep a carbon steel knife super shiny.

    This knife is sharpened 50/50 and so is fine for right or left handed use. It may appear to have a slight right-side bias, but it's not enough to pose any sort of problem for left-handed use, and can be easily re-profiled by simply doing more honing on the left side when performing normal regular edge maintenance.

    I recommend the fine ceramic hone listed below under "related products" for regular everyday maintenance.

    Comes in a beautiful box.

    • Retail price: CDN$224.00
    • Price: CDN$161.95
    • You save: CDN$62.05 (28%)

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  • Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 210mm (8.3")
    • 29% off

    Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 210mm (8.3") If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. A GREAT knife. But remember, this is a high carbon steel knife, NOT stainless, which means you need to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    This knife is sharpened mostly on the right hand side and so is not suitable for left-hand use. I recommend the Idahone fine ceramic hone listed below for regular everyday maintenance. Comes in a beautiful Japanese box.

    • Retail price: CDN$285.00
    • Price: CDN$202.95
    • You save: CDN$82.05 (29%)

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  • Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 240mm (9.5")
    • 30% off

    Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 240mm (9.5")
    It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    • Retail price: CDN$311.00
    • Price: CDN$218.95
    • You save: CDN$92.05 (30%)

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  • Sakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm (7")
    • 30% off

    Sakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm (7") It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    • Retail price: CDN$224.00
    • Price: CDN$156.95
    • You save: CDN$67.05 (30%)

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  • Sakai Takayuki Aonikou Blue-2 Carbon Steel Slicer Knife/Sujihiki, 240mm (9.5")
    • 27% off

    Sakai Takayuki Aonikou Blue-2 Carbon Steel Slicer Knife/Sujihiki, 240mm (9.5") It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    • Retail price: CDN$300.00
    • Price: CDN$218.95
    • You save: CDN$81.05 (27%)

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  • Sakai Takayuki Aonikou Blue-2 Carbon Steel Utility/Petty Knife, 150mm (5.9")
    • 27% off

    Sakai Takayuki Aonikou Blue-2 Carbon Steel Utility/Petty Knife, 150mm (5.9") It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    • Retail price: CDN$162.00
    • Price: CDN$118.95
    • You save: CDN$43.05 (27%)

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  • Sakai Takayuki Aonikou Blue-2 Carbon Steel Utility/Petty Knife, 180mm (7")
    • 31% off
    Product is out of stock

    Sakai Takayuki Aonikou Blue-2 Carbon Steel Utility/Petty Knife, 180mm (7") It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60.

    • Retail price: CDN$179.00
    • Price: CDN$122.95
    • You save: CDN$56.05 (31%)

    Score: 5.00 (votes: 1)
    1
  • Sakai Takayuki Chinese Cleaver Chef's Knife, Stainless Steel, 195mm (7.7")
    • 24% off

    Sakai Takayuki Chinese Cleaver Chef's Knife, Stainless Steel, 195mm (7.7")
    Blade: 195mm long x 85mm wide (7.7 x 3.4 inches), approximately 2mm thick, 336grams overall weight.

    Excellent choice for beginners or home cooks looking for a real traditional style Chinese chef's knife but in a more easily maintained stainless steel. At 7.7" it's also quite a bit lighter and a somewhat smaller than some other monsters out there, and so is easier to handle, and very affordable. This is a VERY sharp knife and nice looking knife, and remakably well made for the price. I think you'll be very pleased with its quality and performance. Remember, this is NOT a meat cleaver. Think of it like a chef's knife. It's what Chinese chefs would traditionally use when we might pick up a chef's knife or a santoku, so it's thin and sharp just like a chef's knife, making it an awesome vegetable chopper... it's great for stir fry prep for example. Handle is made of durable, good looking and comfortable black ABS (plastic) like the Grand Chef line (and most German knives, like the Wusthof Classic line for example).

    Made in Japan. Comes in beautiful red box.

    • Retail price: CDN$152.00
    • Price: CDN$114.95
    • You save: CDN$37.05 (24%)

    Score: 5.00 (votes: 1)
    1
    Only 4 left in stock
  • Sakai Takayuki Chinese Cleaver Chef's Knife, White-2 Carbon Steel, 195mm (7.7")
    • 31% off

    Sakai Takayuki Chinese Cleaver Chef's Knife, White-2 Carbon Steel, 410g
    Blade: 195mm long x 90mm wide (7.7 x 3.5 inches), approximately 2mm thick

    Excellent choice for beginners or home cooks looking for a real carbon steel traditional style Chinese chef's knife, as it's quite a bit lighter and a somewhat smaller than some other monsters out there, and so is easier to handle, and more affordable. Remember, this is NOT a meat cleaver. Think of it like a chef's knife. It's what Chinese chefs would traditionally use when we might pick up a chef's knife or a santoku, so it's thin and sharp just like a chef's knife, making it an awesome vegetable chopper... it's great for stir fry prep for example. Made of the excellent Hitachi White-2 carbon steel at Rockwell hardness approx. 60 for superb edge retention, sharpness, and ease of resharpening. Note: this is a carbon steel, so it is NOT stainless and you'll need to care for it by keeping it clean and dry and away from acidic foods. Some staining is normal and part of the charm of a good seasoned carbon steel knife. Yes, it's a bit more work but in return you'll get stunning performance that no stainless steel can yet match. Large cherry-finish wood (I think it's bubinga or some similar hardwood) handle. In beautiful metallic blue gift box.

    • Retail price: CDN$384.00
    • Price: CDN$264.95
    • You save: CDN$119.05 (31%)

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  • Sakai Takayuki Deba Knife, Aonikou, 180mm / 7.1"
    • 30% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing! The perfect choice for someone looking for a traditional real Japanese Deba made in the traditional manner out of the highest grade Japanese carbon steel: Aonikou, or Ao-Ko, known in English as blue-2 steel, from the Hitachi Yasuki-works. This steel is a high carbon steel alloy, with chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60. This is a beautiful and high quality pro-grade knife. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a real wooden handle, and a beautiful natural horn bolster. Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece. Only for right-hand use. Comes packed in a beautiful gift box. Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    NOTE: This knife is for RIGHT HAND USE ONLY.

    • Retail price: CDN$598.00
    • Price: CDN$419.95
    • You save: CDN$178.05 (30%)

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  • Sakai Takayuki Deba Knife, Kasumi-suigyue, 165mm / 6.5"
    • 28% off

    An excellent choice for the sushi or Japanese cooking hobbyist or for someone who wants to try a real carbon steel traditional Japanese knife. This is still a remarkably well-made knife for the price (!), the only tradeoff being that it is made with a slightly less expensive Hitachi Yasugi white steel (instead of the higher end white-2 steel) and the final sharpening isn't as sharp as the more expensive knives, since the final sharpening of this type of knife is done by hand and so takes time (and money). You could certainly sharpen this up just as much as just about any other knife here, but to save money it simply doesn't come sharpened to this level from the maker.

    • Retail price: CDN$214.00
    • Price: CDN$154.95
    • You save: CDN$59.05 (28%)

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  • Sakai Takayuki Deba Knife, Tokojou, 165mm / 6.5"
    • 31% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing! A professional-grade tool for the working chef or serious enthusiast or collector. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster.

    Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.

    Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    • Retail price: CDN$370.00
    • Price: CDN$256.95
    • You save: CDN$113.05 (31%)

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  • Sakai Takayuki Deba Knife, Tokojou, 180mm / 7.1"
    • 31% off

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing!

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$406.00
    • Price: CDN$279.95
    • You save: CDN$126.05 (31%)

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  • Sakai Takayuki Deba Knife, Uzushio, 180mm / 7"
    • 35% off
    Product is out of stock

    Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing! This model features a core of Hitachi Yasugi-works white-2 carbon steel (NOT stainless) for spectacular performance, and this core is clad in absolutely stunning 16-layer iron/steel layered ("Damascus") metal for strength and beauty. A professional-grade tool for the working chef or serious enthusiast or collector. Forged and finished by hand in Japan with expert precision by life-long craftsmen. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a very hard and high quality white-2 high carbon steel, real wooden handle, and a beautiful natural horn bolster.

    Note: the colour of the horn bolster may vary from the photo... it's a natural material with variations from dark to light (blonde), and with varying levels of colours and patterns sometimes even within the same piece.

    Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.

    NOTE: This knife is for RIGHT HAND USE ONLY.

    • Retail price: CDN$484.00
    • Price: CDN$316.95
    • You save: CDN$167.05 (35%)

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  • Sakai Takayuki Grand Chef Boning Knife, Japanese Hankotsu Style, 150mm / 5.9"
    • 30% off

    Hankotsu style boning knife. Strong and sturdy for cutting meat away from bones (like a standard western-style "boning knife" -- it's NOT for cutting through bones). Like the honesuki style boning knife, this is a thick blade and a pretty serious piece of metal! It's not like a Western (German) style flexible boning knife -- the blade is really thick and stiff, but the edge is still remarkably sharp, so the knife is tough, but still effective. An interesting and useful knife, and a style that seems to be gaining more traction among my professional chef customers.

    FOR RIGHT HAND USE ONLY.

    • Retail price: CDN$224.00
    • Price: CDN$156.95
    • You save: CDN$67.05 (30%)

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  • Sakai Takayuki Grand Chef Chef's Knife, 210mm / 8.25"
    • 31% off

    I really like these knives because the blade quality is just superb. You get a standard chef knife size and shape made of very hard (HRC around 60) high-end Uddeholm Swedish steel, and the edge is precision ground and finished so it's crazy sharp. The handle is just the right size for the blade and the fit and finish are excellent, making this a fantastic value for someone looking for a quality Japanese made knife with high quality steel. 

    If you've been thinking of a Misono UX10 for example but were turned off by the high price, this is a fantastic option, since in my opinion you get a blade made of the same steel, but I think the edge is actually sharper, and it comes with a more affordable and rugged ABS handle (similar to the handle on a Wusthof Classic knife for example).

    This is a super-sharp and high quality knife that will be sure to offer years of pleasure in the kitchen.

    Comes in a nice box.

    I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened mostly on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade. Of course if you sharpen both sides you're free to change the edge to a more symmetrical bevel, or even to a left-handed bevel.

    • Retail price: CDN$228.00
    • Price: CDN$156.95
    • You save: CDN$71.05 (31%)

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  • Sakai Takayuki Grand Chef Chef's Knife, 240mm / 9.5"
    • 31% off

    An excellent choice as your main weapon of choice for home or professional use, especially if you're looking for something a bit larger than the typical 8" chef's knife or 7" santoku. This size is the #1 choice for professional chefs, so it's definitely a great choice for the working chef, culinary school student, or home cook looking for a longer knife to add to a growing collection... it's not that big really, and being thin and light and super sharp in the Japanese tradition, it's really doesn't "feel" especially big in your hand and in use.

    The handle is just the right size for the blade and the fit and finish are excellent, making this a fantastic value for someone looking for a quality Japanese made knife with high quality steel. Made of AEB-L steel, a hard and long lasting special alloy stainless steel from Uddeholm Sweden, and the same steel as used on the much more expensive Misono UX-10 (and the edge on these is even sharper in my opinion).

    This is a super-sharp knife that will be sure to offer years of pleasure in the kitchen. Comes in a beautiful box.

    I'd recommend the fine Idahone ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened mostly on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade.

    • Retail price: CDN$266.00
    • Price: CDN$182.95
    • You save: CDN$83.05 (31%)

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  • Sakai Takayuki Grand Chef Japanese Gyuto/Chef's Knife 240mm (9.5")
    • 34% off

    Sakai Takayuki Grand Chef Japanese Gyuto/Chef's Knife 240mm (9.5") Wooden Handle, Water Buffalo Horn Ferrule

    I love this knife. If you've ever wanted a Japanese-looking knife (like a traditional sashimi knife) but didn't have use for a dedicated "sushi" knife, this is the knife for you! It uses the excellent Grand Chef Swedish AEB-L stainless "super steel" so the blade is hard (HRC of at least 60) for superb edge retention and sharpness, durable, rust-free and easy to maintain, and you get the very useful and standard gyuto/chef's knife shape. But the handle is traditional wooden Japanese-style, and you even get a beautiful water buffalo horn ferrule (bolster). Note that the exact bolster colour will vary... there is normally some variation and marbling which only adds to the natural beauty of the material. This is a very lightweight knife -- the blade is thin, and the handle material (natural wood) is light, so the overall weight is just 152g. This means that even though the blade length is long by normal "home use" standards, it does NOT feel large since it's so light and easy to handle. I suppose this is also why they don't bother to make smaller versions (no, a 210mm version is not available).

    Note that the handle is a natural and lightweight wood, so it WILL stain and change colour over time -- this is part of the charm of these handles though, so it's not a problem, but you MUST be careful not to let the knife soak in water, and to keep it clean and try and stored away from excessive humidity and heat. The blade and edge are expertly finished and VERY sharp. This is a great looking and high performance knife. Highly recommended! Note: The edge is ground 50/50, so it's fine for left or right hand use. I would recommend the fine ceramic hone listed below for everyday maintenance.

    • Retail price: CDN$344.00
    • Price: CDN$225.95
    • You save: CDN$118.05 (34%)

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  • Sakai Takayuki Grand Chef Japanese Gyuto/Chef's Knife 270mm (10.6")
    • 29% off

    Sakai Takayuki Grand Chef Japanese Gyuto/Chef's Knife 270mm (10.6") Wooden Handle, Water Buffalo Horn Ferrule

    This is a great knife! It uses the excellent Grand Chef Swedish AEB-L stainless "super steel" so the blade is hard (HRC of at least 60) for superb edge retention and sharpness, durable, rust-resistant and easy to maintain, and you get the very useful and standard gyuto/chef's knife shape. But the handle is traditional wooden Japanese-style, and you even get a beautiful water buffalo horn ferrule (bolster). Note that the exact bolster colour will vary... there is normally some variation and marbling which only adds to the natural beauty of the material.

    This is a very lightweight knife -- the blade is thin, and the handle material (natural wood) is light, so the overall weight is approx. 179g, which is SUPER light for a knife of this length. This means that even though the blade length is long by normal "home use" standards, it does NOT feel large since it's so light and easy to handle. I suppose this is also why they don't bother to make smaller versions (no, a 210mm version is not available). The blade and edge are expertly finished and VERY sharp. This is a great looking and high performance knife. Highly recommended!

    Note: The edge is ground 50/50, so it's fine for left or right hand use.

    Note: Photo shows 240mm version... the 270 is the same, but simply 3cm longer.

    I would recommend the fine ceramic hone listed below for everyday maintenance.

    • Retail price: CDN$337.00
    • Price: CDN$239.95
    • You save: CDN$97.05 (29%)

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  • Sakai Takayuki Grand Chef Japanese Petty (Utility) Knife 150mm (5.9")
    • 33% off

    Sakai Takayuki Grand Chef Japanese Petty (Utility) Knife 150mm (5.9") Wooden Handle, Water Buffalo Horn Ferrule

    This knife makes a great short slicer, standard utility knife, or sandwich knife. It would make the perfect complement to a chef's knife or santoku. It uses the excellent Grand Chef Swedish AEB-L stainless "super steel" so the blade is hard (HRC of at least 60) for superb edge retention and sharpness, durable, rust-free and easy to maintain, and you get the very useful and standard Japanese style petty (utility) knife shape. But the handle is traditional wooden Japanese-style, and you even get a beautiful water buffalo horn ferrule (bolster). Note that the exact bolster colour will vary... there is normally some variation and marbling which only adds to the natural beauty of the material. This is a very lightweight knife -- the blade is thin, and the handle material (natural wood) is light, so the overall weight is just 52g. This means that it feels even smaller than it really is since it's so light and easy to handle. The blade and edge are expertly finished and VERY sharp. This is a great looking and high performance knife. Highly recommended!

    Note: The edge is ground 50/50, so it's fine for left or right hand use.

    I would recommend the fine ceramic hone listed below for everyday maintenance.

    • Retail price: CDN$195.00
    • Price: CDN$129.95
    • You save: CDN$65.05 (33%)

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  • Sakai Takayuki Grand Chef Japanese Petty (Utility) Knife 180mm (7.1")
    • 31% off

    Sakai Takayuki Grand Chef Japanese Petty (Utility) Knife 180mm (7.1") Wooden Handle, Water Buffalo Horn Ferrule This knife makes a great short slicer, long utility knife, or sandwich knife, and since it's the same size as a small chef's knife or santoku, yes, it can certainly be used as a small everyday chef's knife (though it's narrow profile since it's still technically a "slicer"). It uses the excellent Grand Chef Swedish AEB-L stainless "super steel" so the blade is hard (HRC of at least 60) for superb edge retention and sharpness, durable, rust-free and easy to maintain, and you get the very useful and standard Japanese style petty (utility) knife shape. But the handle is traditional wooden Japanese-style, and you even get a beautiful water buffalo horn ferrule (bolster). Note that the exact bolster colour will vary... there is normally some variation and marbling which only adds to the natural beauty of the material. This is a very lightweight knife -- the blade is thin, and the handle material (natural wood) is light, so the overall weight is just 65g. This means that it does NOT feel large since it's so light and easy to handle. The blade and edge are expertly finished and VERY sharp. This is a great looking and high performance knife. Highly recommended!

    Note: The edge is ground 50/50, so it's fine for left or right hand use.

    I would recommend the fine Idahone ceramic hone listed below for everyday maintenance.

    • Retail price: CDN$215.00
    • Price: CDN$148.95
    • You save: CDN$66.05 (31%)

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