Specifications

Brand: Sakai Takayuki
Style: Sujihiki Slicing Knife
Length: 210mm (8.2")
Weight: 4.5 oz (128g)
Blade Height at Heel: 30mm (1.18")
Spine Thickness above Heel: 2.1mm (0.08")
Blade Steel Type: Swedish BOHLER N685
Handle Material: POM Resin
Hardness: 60-61 HRC
Bevel Angle Ratio: 60/40
Cover: Not included

Blade & Handle

Grand Chef is the staple series in the Sakai Takayuki lineup, and it is a professional's favorite. The Grand Chef Knife series is made from the special alloy steel manufactured by Bohler Uddeholm with high hardness and is well-ground with slightly convex edges for exceptional sharpness and edge retention. In addition, as the Grand Chef Knife series is a mono steel blade there is no cladding of other steels, the sleek, solid construction offers a razor-sharp edge and a remarkably smooth cutting experience.
In the field of precision rolled steel products, the Bohler Uddeholm company has led the industry since it was established in 1670. As quality iron ore excavated from the company mines contains an extremely low amount of phosphorus and sulfur, the special steel is low in impurities, high in carbon, and highly rust-resistant. It is reputed to be the finest steel.

Each knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.

Sujihiki Slicing Knife

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri, and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a Yanagi-ba for its favorable maintenance requirements versus single bevel knives.

Swedish Steel