Without doubt one of the most prominent Japanese blacksmiths with over 600 years of history. Sakai Takayuki are based in Sakai, Osaka Prefucture and use technology alongside traditional methods in order to be able to produce exceptional quality knives on a large scale. As such, they are popular all over the world and present in many professional kitchens
The Sakai Takayuki 33 layer folded Damascus steel range offers one of the most cost effective ways to get a knife as beautiful and high quality as this.
This range is made using VG10 stain-resistant core steel. It is very affordable for this superior specification. You will not be disappointed by a knife from this range
Petty knives are a smaller blade mainly used for slicing or chopping veg, meat, herbs, or perhaps even filleting a fish. A vital knife for when a Gyuto (all-purpose chef's knife) is too big. Blades are the same profile as a Gyuto, but are normally between 120mm and 150mm, with the smaller blades being used for peeling or removing ends off the chopping board.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: