{"title":"Sakai Takayuki Traditional Japanese","description":"\u003ch3\u003e\u003cspan style=\"color: rgb(223, 7, 7);\"\u003e\u003cstrong\u003eFINAL CLEARANCE SALE ON ALL SAKAI TAKAYUKI KNIVES. WHILE QUANTITIES LAST!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eWhat 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 life-long experts in Japan. 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 normally carry their honyaki models. And yes, they're all sharpened in the traditional manner, almost completely on the right-side only (so they're \u003cstrong\u003eonly for right-hand use\u003c\/strong\u003e), 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 \u003cem\u003ecaveat emptor!\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"sakai-takayuki-sashimi-yanagiba-knife-tetogi-270mm-10_6","title":"Sakai Takayuki Sashimi Yanagiba Knife, Tetogi, 270mm \/ 10.6\"","description":"\u003cp\u003eThe perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a professional 270mm length. A great tool for the working chef or serious enthusiast or collector. Includes the pictured wooden saya (sheath) with ebony pin. Crafted with expert precision by hand by a Japanese forge master and then finished by by hand by a finishing master. 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 Hitachi Yasuki-works white-2 steel, real wooden handle, and a beautiful natural horn bolster.\u003c\/p\u003e\r\r\r\r\u003cp\u003e\u003cstrong\u003eNote\u003c\/strong\u003e: 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 \u003cstrong\u003eCARBON\u003c\/strong\u003e 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 \u003cstrong\u003eright-hand use only\u003c\/strong\u003e (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! \u003cbr\u003eWeight of knife: approx 199g. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551072706743,"sku":"SAK-02004","price":418.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_913.jpg?v=1605110141"},{"product_id":"sakai-takayuki-kamagata-usuba-knife-aonikou-195mm-7_7","title":"Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm \/ 7.7\"","description":"\u003cp\u003eVery thick and strong and yet very sharp heavy duty traditional Japanese carbon steel Kamagata-style usuba vegetable knife. This style of usuba is perhaps more useful than the commonly-seen usuba since it has a pointed tip (more like a santoku) whereas the other style has a rounded tip. Ever wondered how they get those veggies paper-thin in sushi shops? This is the tool to use. Search for \"usuba\" on Youtube for some good examples of this style of knife being used. The perfect choice for someone looking for a traditional real Japanese usuba 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. Note that this steel is not necessarily better or worse than White-2 steel, only different... the differences at this level of quality are very small and a matter of personal preference and how the knife maker deals with the steel... it's very subtle to be sure. Theoretically White-2 could be sharper since it is more pure (and not an alloy), but like I said, at this level of quality, it's largely a theoretical more than practical difference. Knives made with either of these high-grade steels by such masters are amazing. This is a beautiful and high quality pro-grade knife. Crafted with expert precision by hand by Japanese forge master Mr. Kenji Togashi and then finished by by hand by finishing master Mr. Yukinori Oda. 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 \u003cstrong\u003eCARBON\u003c\/strong\u003e 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!\u003c\/p\u003e\r\r\r\r\u003cp\u003e\u003cstrong\u003eNote\u003c\/strong\u003e: item\/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.\u003c\/p\u003e\r\r\r\r\u003cp\u003e\u003cstrong\u003eFor right-hand use only.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551072805047,"sku":"SAK-01054","price":448.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/1054.jpg?v=1605110143"},{"product_id":"sakai-takayuki-deba-knife-uzushio-180mm-7","title":"Sakai Takayuki Deba Knife, Uzushio, 180mm \/ 7\"","description":"\u003cp\u003eVery 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.\u003c\/p\u003e\r\r\r\r\u003cp\u003e\u003cstrong\u003eNote\u003c\/strong\u003e: 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.\u003c\/p\u003e\r\r\r\r\u003cp\u003eAgain, this is \u003cstrong\u003eCARBON\u003c\/strong\u003e 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.\u003c\/p\u003e\r\r\r\r\u003cp\u003e\u003cstrong\u003eNOTE: This knife is for RIGHT HAND USE ONLY.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551079358647,"sku":"SAK-05337","price":428.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_887.jpg?v=1605110207"},{"product_id":"sakai-takayuki-sashimi-yanagiba-knife-tokojou-270mm-10_6","title":"Sakai Takayuki Sashimi Yanagiba Knife, Tokojou, 270mm \/ 10.6\"","description":"\u003cp\u003eThe perfect choice for someone looking for a traditional carbon steel real Japanese Yanagiba in a professional 270mm length, with all the hallmarks of a classic, but without breaking the bank. A great tool for the working chef or serious enthusiast or collector. Crafted with expert precision by hand by a Japanese forge master and then finished by a finishing master. 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 steel, real wooden handle, and a beautiful natural horn bolster.\u003c\/p\u003e\r\r\r\r\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e 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.\u003c\/p\u003e\r\r\r\r\u003cp\u003e\u003cstrong\u003eItem\/packaging may not be exactly as pictured.\u003c\/strong\u003e Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551082832055,"sku":"SAK-3004","price":314.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_812.jpg?v=1605110254"},{"product_id":"sakai-takayuki-moribashi-set-of-2-150mm","title":"Sakai Takayuki Moribashi, Set of 2, 150mm","description":"\u003cp\u003eSakai Takayuki Moribashi, Set of 2, 150mm Wooden handle, stainless steel blades, horn ferrule. These are beautiful and high quality Moribashi, with excellent fit and finish. Length is measured as with a knife: from tip to end of the metal (where it meets the horn ferrule).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note\u003c\/strong\u003e that the ferrules are made of a natural material and may be dark or blonde coloured or anything in between, and so may not match the photo. Some of the ferrules are black as in the photo, some are blonde or butterscotch coloured, and some are marbled.\u003c\/p\u003e\n\u003cp\u003eNote that these are \u003cstrong\u003eNOT\u003c\/strong\u003e chopsticks. Please Google \"moribashi\" to read more about what they are and how they are to be used.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551108194487,"sku":"SAK-09003","price":93.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/moribash.jpg?v=1613396891"},{"product_id":"sakai-takayuki-moribashi-set-of-2-165mm","title":"Sakai Takayuki Moribashi, Set of 2, 165mm","description":"\u003cp\u003eSakai Takayuki Moribashi, Set of 2, 165mm Wooden handle, stainless steel blades, horn ferrule. These are beautiful and high quality Moribashi, with excellent fit and finish. Length is measured as with a knife: from tip to end of the metal (where it meets the horn ferrule).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note\u003c\/strong\u003e that the ferrules are made of a natural material and may be dark or blonde coloured or anything in between, and so may not match the photo. Some of the ferrules are black as in the photo, some are blonde or butterscotch coloured, and some are marbled.\u003c\/p\u003e\n\u003cp\u003eNote that these are \u003cstrong\u003eNOT\u003c\/strong\u003e chopsticks. Please Google \"moribashi\" to read more about what they are and how they are to be used.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":38176350273719,"sku":"SAK-09004","price":97.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/moribash_f246ea59-f9be-4ca9-b3d1-c5e66fe83ce1.jpg?v=1613507953"},{"product_id":"sakai-takayuki-moribashi-set-of-2-180mm","title":"Sakai Takayuki Moribashi, Set of 2, 180mm","description":"\u003cp\u003eSakai Takayuki Moribashi, Set of 2, 180mm Wooden handle, stainless steel blades, horn ferrule. These are beautiful and high quality Moribashi, with excellent fit and finish. Length is measured as with a knife: from tip to end of the metal (where it meets the horn ferrule).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note\u003c\/strong\u003e that the ferrules are made of a natural material and may be dark or blonde coloured or anything in between, and so may not match the photo. Some of the ferrules are black as in the photo, some are blonde or butterscotch coloured, and some are marbled.\u003c\/p\u003e\n\u003cp\u003eNote that these are \u003cstrong\u003eNOT\u003c\/strong\u003e chopsticks. Please Google \"moribashi\" to read more about what they are and how they are to be used.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":38176370458807,"sku":"SAK-09005","price":89.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/moribash_c130c64e-069b-43a4-8b7d-19498d459c26.jpg?v=1613508090"}],"url":"https:\/\/www.paulsfinest.com\/collections\/sakai-takayuki-traditional-japanese\/misc-tools.oembed","provider":"PaulsFinest.com","version":"1.0","type":"link"}