Is Sakai Takayuki good knife?
A visually appealing knife that should serve well for many years. Sturdy yet the blade is relatively thin at the top compared to many “western” chef’s knives – a good thing as it will bind less easily and take less effort when slicing through harder vegetables.
What is Sujihiki used for?
The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife.
Where are Sakai Takayuki knives made?
Sakai, Japan
The Sakai Takayuki knives are hand crafted in Sakai, Japan with much care and craftsmanship. The traditional Japanese kitchen knives are still made by real knife masters.
Is Sakai Takayuki a good brand?
The good news is that Sakai Takayuki is the only brand you can get a good hand-hammered Japanese knife for $130-150. What discerns Sakai Takayuki knives from other brands is their quality consistency and their great cost-performance ratio. I consider them the best value for money among all Japanese knife brands.
How long is a Sujihiki?
Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular.
Are Yoshimi Kato knives good?
The knife is beautifully made. The spine is well polished and the handle is very comfortable. OFB sharpness is great. I have put it to a #6000 stone to polish the edge a bit.
Are Masakage knives good?
Both the Masakage Koishi and the Masakage Zero are beautiful knives that cut great. Their Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. There are sufficient differences as well: the Koishi has a kurouchi finish and a yo handle. The Zero has a polished finish and a western handle.
