Sakai Takayuki | INOX Cleaver Knife 195mm | Hasu-Seizo 210mm

Sakai Takayuki | INOX Cleaver Knife 195mm | Hasu-Seizo 210mm

The Cleaver knife has heavier blade allows for easy chopping of more dense material. The high-quality Japanese stainless steel called INOX which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.

The Cleaver knife has heavier blade allows for easy chopping of more dense material. The high-quality Japanese stainless steel called INOX which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.

Sakai Takayuki | INOX Cleaver Knife 195mm | Hasu-Seizo 210mm

These Japanese knives do not rust. They are crafted following the blacksmith process of molding and polishing called bladed process. This series of Sakai Takayuki knives are honed from soft stainless steel and Yasugi steel and are produced domestically.

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The Cleaver knife has heavier blade allows for easy chopping of more dense material. The high-quality Japanese stainless steel called INOX which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.

Sakai Takayuki | INOX Cleaver Knife 195mm | Hasu-Seizo 210mm

The Kairyo-Kasumitogi series is an improved version of the original Kasumitogi series from Sakai Takayuki. Hand-forged with the affordable Kigami steel (Yellow steel), clad with soft iron and heat-treated to 60 HRC, this ultra-affordable Yanagiba line is suitable as your first Yanagiba. For professionals, this knife is great as a backup knife or a shared knife used in professional kitchens. Available in both right-handed and left-handed version.

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