Sakai Takayuki Tokujo White #2 Gyuto Single Bevel 210mm (8.2)

Sakai Takayuki Tokujo White #2 Gyuto Single Bevel 210mm (8.2)

The Sakai Takayuki Tokujo series is forged by Satoshi Nakagawa and made from White #2 Carbon Steel that can be sharpened for high performance to give excellent cuts. White #2 Carbon Steel's properties retain the edge's sharpness each time it is sharpened. 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.

Sakai Takayuki Kageuchi Genbu Mizu-Honyaki Shirogami #2 Mirror-Finis – Burrfection Store

SAKAI TAKAYUKI Tokujou White #2 Gyuto 210 mm 03210 - Hamono

The Sakai Takayuki Tokujo series is forged by Satoshi Nakagawa and made from White #2 Carbon Steel that can be sharpened for high-performance to give excellent cuts. White #2 Carbon Steel's properties retain the edge's sharpness each time it is sharpened. 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.

Sakai Takayuki Tokujo White #2 Kiritsuke Deba 180mm (7.1)

Sakai Takayuki 33-Layer VG10 Damascus Gyuto 210mm 8.2

Sakai Takayuki Tokujuo White #2 Deba 210mm

Sakai Takayuki Tokujyo White Steel No.2 Kiritsuke Gyuto 210mm Magnolia – Japanny x Seisuke Knife

These Hon-kasumi knives represent some of the best single bevel craftsmanship available from Sakai. Hon-deba like these are thicker, heavier and taller than other variants which is beneficial when butchery larger fish with sturdier bones. Additional Info. Please be aware that these knife handles are made using water buffalo horn which is a natural material.

Sakai Takayuki White #2 Hon-Kasumi Hon-Deba 210mm (8.2)

Sakai Takayuki Tokujyo White Steel No.2 Kiritsuke Gyuto 210mm Magnolia – Japanny x Seisuke Knife

The Honesuki is a Japanese boning knife used to butcher meat and poultry. This knife does not have the flexibility of a typical Western boning knife but its pointed tip lets it nimbly slip into joints and its heavily asymmetrical grind lets it ride along the cartilage and bone to get as much meat off the animal as possible. This is considered a Western-style knife in Japan and will typically not be seen in true single-bevel variants, though they do exist.

Sakai Takayuki Tokujo White #2 Honesuki 150mm (5.9)

Sakai Takayuki Tokujyo Supreme (White 2 steel) Japanese Chef's Kengata-Gyuto Knife 210mm KIWAMI[ULTIMATE]

The Sakai Takayuki Tokujo series is forged by Satoshi Nakagawa and made from White #2 Carbon Steel that can be sharpened for high performance to give excellent cuts. White #2 Carbon Steel's properties retain the edge's sharpness each time it is sharpened. 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.

Sakai Takayuki Tokujo White #2 Gyuto Single Bevel 210mm (8.2)

Sakai Takayuki Tokujo White #2 Gyuto Single Bevel 210mm (8.2) — MTC Kitchen

Sakai Takayuki Tokujou Usuba 180mm 03063