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Sakai Takayuki Grand Chef Japanese

These have high quality stainless steel blades, with a nice thin tapered edge (50/50, so fine for left or right hand use) but with traditional Japanese wooden handles, so they're very lightweight and look amazing. Of course you'll have to take extra care to keep the handles clean and dry (NEVER leave them in a sink!) and the handles will wear and take on a patina over time, but that's part of the appeal of these style of handles (besides the cool look). The blades themselves though are high quality and pretty easy to maintain, so they make great all-around kitchen knives for home or pro use.

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