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Sakai Takayuki Grand Chef

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. This is hardened to a range of 58-60 HRC, so it's very hard, and takes an amazing edge! And the factory edge is superb, ground very fine and very thin, so you get fantastic performance. 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 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 Chef Knife series products use the special Swedish steel manufactured by Uddeholm and offer exceptional sharpness and abrasion/corrosion resistance for many years of service.

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