{"title":"Sakai Takayuki","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe most famous blacksmith at the company is Itsuo Doi - they have built a factory for him to work in and produce his art. The collective is also host to the knife-sharpening Yamatsuka family.\u003c\/span\u003e","products":[{"product_id":"sakai-takayuki-kengata-gyuto-225mm","title":"Sakai Takayuki Homura by Itsuo Doi Kengata Gyuto 225mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Homura - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":19271621572,"sku":"ST-02252","price":1303.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Homura--by-Ituo-Doi-Kengata-Gyuto-225mm-NO-RING-1-880785c9-5c4b-4199-b1c9-7352abbf7cdd.jpg?v=1551817211"},{"product_id":"sakai-takayuki-kengata-guyto-195mm","title":"Sakai Takayuki Homura by Itsuo Doi Kengata Santoku 195mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Homura -\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32898133519,"sku":"ST-02251","price":1088.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Homura--by-Ituo-Doi-Kengata-Gyuto-195mm-NO-RING-1-d1a95ebc-8fb1-4ed4-b190-3990712fc4e3.jpg?v=1551817163"},{"product_id":"sakai-takayuki-genbu-sakimaru-yanagiba-300mm","title":"Sakai Takayuki Ginryu Honyaki Kengata Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32898133647,"sku":"ST-02261","price":1263.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kiritsuki-300-1.jpg?v=1551817205"},{"product_id":"sakai-byakko-white-steel-1-ebony-horn-octagon-yanagiba-270mm","title":"Sakai Takayuki Byakko Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370626805788,"sku":"ST-02204","price":772.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/byakko-yani-w2-270mm-1.jpg?v=1568563491"},{"product_id":"sakai-aus-8-magnolia-d-handle-yanagiba-240mm","title":"Sakai Takayuki AUS-8 INOX Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370629787676,"sku":"ST-04303","price":220.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-aus-inox-yani-240-1.jpg?v=1605743422"},{"product_id":"sakai-aus-8-magnolia-d-handle-yanagiba-270mm","title":"Sakai Takayuki AUS-8 INOX Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370634899484,"sku":"ST-04304","price":276.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-aus-inox-yani-270-1.jpg?v=1593737324"},{"product_id":"sakai-aus-8-magnolia-d-handle-deba-120mm","title":"Sakai Takayuki AUS-8 INOX Deba 120mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cspan style=\"font-weight: 400;\"\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese are forged out of AUS-8, stainless steel that is harder \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ethan your average kitchen knife but not quite as hard as some of the \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ecarbon and high-tech steels of Japan. In normal speak, it will keep \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ean incredible edge for a long time but is more durable than some \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehigher-end knives.\u003c\/span\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370637389852,"sku":"ST-04333","price":188.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-inox-deba-120-1.jpg?v=1615843848"},{"product_id":"sakai-aus-8-magnolia-d-handle-deba-165mm","title":"Sakai Takayuki AUS-8 INOX Deba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370637946908,"sku":"ST-04336","price":271.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-aus-inox-deba-165-1.jpg?v=1593737298"},{"product_id":"sakai-aus-8-magnolia-d-handle-usuba-180mm","title":"Sakai Takayuki AUS-8 INOX Usuba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Usuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” As a result, this knife is perfect for rotary peeling.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370638274588,"sku":"ST-04363","price":233.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-inox-usuba-180-1.jpg?v=1615843892"},{"product_id":"sakai-vg10-tsuchime-western-handle-petty-120mm","title":"Sakai Takayuki VG10 33 Layer Damascus Western Handle Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ebrown pakka western handle is perfect for folks who prefer a hefty grip on their knives.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370638864412,"sku":"ST-07389","price":157.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-yo-petty-120-1.jpg?v=1593212529"},{"product_id":"sakai-vg10-tsuchime-western-handle-gyuto-240mm","title":"Sakai Takayuki VG10 33 Layer Damascus Western Handle Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ebrown pakka western handle is perfect for folks who prefer a hefty grip on their knives.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370639355932,"sku":"ST-07396","price":294.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-yo-gyuto-240-1.jpg?v=1759451005"},{"product_id":"sakai-vg10-tsuchime-western-handle-kengata-190mm","title":"Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Gyuto 190mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ebrown pakka western handle is perfect for folks who prefer a hefty grip on their knives.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\n","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370640961564,"sku":"ST-07400","price":247.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-yo-kiritsuke-190-1.jpg?v=1593212608"},{"product_id":"sakai-vg10-tsuchime-western-handle-kengata-160mm","title":"Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Santoku 160mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ebrown pakka western handle is perfect for folks who prefer a hefty grip on their knives.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370643222556,"sku":"ST-07399","price":212.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-yo-bunka-160-1.jpg?v=1593212586"},{"product_id":"sakai-byakko-shirogami-1-ebony-handle-yanagiba-300mm","title":"Sakai Takayuki Byakko Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":8122187022437,"sku":"ST-02205","price":839.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Byakko-White-_1-Yanagiba-300mm-2.jpg?v=1548281055"},{"product_id":"sakai-byakko-shirogami-1-ebony-handle-yanagiba-240mm","title":"Sakai Takayuki Byakko Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":8122201112677,"sku":"ST-02203","price":714.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/byakko-yani-w1-240mm-1.jpg?v=1568563526"},{"product_id":"sakai-takayuki-shironi-honyaki-yanagiba-270mm","title":"Sakai Takayuki Shironi Honyaki Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Sakai Takayuki Shironi Honyaki -\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor this knife we specially requested the material and quenching method, blacksmith, and sharpener. There really are no other knives like these ones and they are a great addition to any serious collector’s kitchen. Just because they’re fancy doesn’t mean you shouldn’t use them. \u003ca href=\"https:\/\/knifewear.mom\/blogs\/knife-knowledge-101\/honyaki-the-kitchen-katana\"\u003e\u003cstrong\u003eRead more about this knife here.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":21828074602544,"sku":"SATW2HON270YA","price":1776.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Takayuki-Shironi-honyaki-yanagiba-270mm-1.jpg?v=1758044444"},{"product_id":"sakai-takayuki-shironi-honyaki-gyuto-210mm","title":"Sakai Takayuki Shironi Honyaki Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Shironi Honyaki - \u003c\/b\u003eFor this knife we specially requested the material and quenching method, blacksmith, and sharpener. There really are no other knives like these ones and they are a great addition to any serious collector’s kitchen. Just because they’re fancy doesn’t mean you shouldn’t use them. \u003ca href=\"https:\/\/knifewear.mom\/blogs\/knife-knowledge-101\/honyaki-the-kitchen-katana\"\u003e\u003cstrong\u003eRead more about this knife here.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":21828074635312,"sku":"SATW2HON210GY","price":1858.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Takayuki-Shironi-honyaki-gyuto-210mm-1.jpg?v=1758044420"},{"product_id":"sakai-takayuki-genbu-by-itsuo-doi-sakimaru-yanagiba-300mm-1","title":"Sakai Takayuki Genbu by Itsuo Doi Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Genbu - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The Genbu series is named after the Black \u003cmeta charset=\"utf-8\"\u003eTortoise who \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis said to protect \u003c\/span\u003eKyoto\u003cspan data-mce-fragment=\"1\"\u003e on the north side, being one of the four guardian spirits that protect the city. The knives are made by master blacksmith Itsuo Doi and sport a mirror polish and the sakimaru tip, which while more common on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-sakimaru-yanagiba-300mm-1\"\u003eYanagiba\u003c\/a\u003e is something more unique to see on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\" data-mce-href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\"\u003edeba\u003c\/a\u003e in the series. These knives also come with a matching black saya. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22104247140400,"sku":"ST-02245","price":1142.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Genbu-Blue-_2-by-Itsuo-Doi-Yanagiba-300mm-1_2000x_2b17212a-3d3e-4c50-8d91-40c5a1d2df64.jpg?v=1551817172"},{"product_id":"sakai-takayuki-aus-8-inox-deba-210mm","title":"Sakai Takayuki AUS-8 INOX Deba 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787876126768,"sku":"ST-04339","price":495.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-inox-deba-210-1.jpg?v=1615843867"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-nakiri-160mm","title":"Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787878748208,"sku":"ST-07473","price":247.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-gyuto-160-1.jpg?v=1593212793"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-kengata-santoku-160mm","title":"Sakai Takayuki VG10 33 Layer Damascus Kengata Santoku 160mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787879567408,"sku":"ST-07479","price":236.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-gyuto-190-1_bd8b31c6-14ef-4d68-91fe-1307cd8b893b.jpg?v=1593213452"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-gyuto-210mm","title":"Sakai Takayuki VG10 33 Layer Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-carbon, stainless steel created for knife making and then laminated with 33-layer Damascus and are BEAUTIFUL. Truly usable art! The zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787882516528,"sku":"ST-07475","price":248.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-gyuto-210-1.jpg?v=1593212748"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-steak-petty-120mm","title":"Sakai Takayuki VG10 33 Layer Damascus Steak Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787883434032,"sku":"ST-07481","price":181.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-petty-1.jpg?v=1593212657"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-santoku-170mm","title":"Sakai Takayuki VG10 33 Layer Damascus Santoku 170mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":28754147147824,"sku":"ST-07472","price":243.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-santoku-1.jpg?v=1649875483"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-kengata-gyuto-190mm","title":"Sakai Takayuki VG10 33 Layer Damascus Kengata Gyuto 190mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":28754149441584,"sku":"ST-07480","price":255.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-gyuto-190-1.jpg?v=1593212727"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-petty-150mm","title":"Sakai Takayuki VG10 33 Layer Damascus Petty 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":28754171854896,"sku":"ST-07471","price":179.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-petty-150-1.jpg?v=1593212688"},{"product_id":"sakai-takayuki-tokuzo-maguro-bocho-540mm","title":"Sakai Takayuki Tokuzo Maguro Bocho 540mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe maguro bocho or Tuna Knife is an extremely long, highly specialized knife used in Japan to fillet tuna and other large fish. It can fillet a tuna in a single cut. They are commonly found at fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo, for which they are often called oroshi-hocho (\"wholesale knife\"), as they are of little need elsewhere. We have been known to use our company maguro bocho \"Maude\" to slice iberico ham.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":29546712301616,"sku":"ST-03182\/ST-22462","price":2270.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_4852.jpg?v=1572482866"},{"product_id":"sakai-takayuki-saya","title":"Sakai Takayuki Saya","description":"\n    \n  \u003cb\u003eAbout Sakai Takayuki - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\n\u003cp\u003e270mm saya will fit a knife that is 5mm thick and 38mm tall at the spine.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Yanagiba 240mm","offer_id":31062172303408,"sku":"ST-24003\/49109","price":42.0,"currency_code":"CAD","in_stock":false},{"title":"Yanagiba 270mm","offer_id":31062178693168,"sku":"ST-24004\/49109","price":44.0,"currency_code":"CAD","in_stock":false},{"title":"Yanagiba 300mm","offer_id":31062178725936,"sku":"ST-24005\/49109","price":48.0,"currency_code":"CAD","in_stock":false},{"title":"Deba 165mm","offer_id":31884853215280,"sku":"ST-24036","price":55.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/20210727_114708.jpg?v=1627409226"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-deba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Deba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. 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It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332127735856,"sku":"ST-06336","price":237.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-deba-165-1.jpg?v=1593727496"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-usuba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Usuba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Usuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel”. As a result, this knife is perfect for rotary peeling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129177648,"sku":"ST-06362","price":194.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-usuba-165-1.jpg?v=1593727525"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-yanagiba-240mm","title":"Sakai Takayuki Suigyu Kasumitogi Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129538096,"sku":"ST-06303","price":204.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-yani-240-1.jpg?v=1593727671"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-yanagiba-270mm","title":"Sakai Takayuki Suigyu Kasumitogi Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129701936,"sku":"ST-06304","price":253.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-yani-270-1.jpg?v=1593727951"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-yanagiba-300mm","title":"Sakai Takayuki Suigyu Kasumitogi Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129964080,"sku":"ST-06305","price":288.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-yani-300-1.jpg?v=1593727965"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-deba-105mm","title":"Sakai Takayuki Suigyu Kasumitogi Deba 105mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332130390064,"sku":"ST-06332","price":187.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-deba-105-1.jpg?v=1593727456"},{"product_id":"sakai-takayuki-zangetsu-sakimaru-takobiki-300mm","title":"Sakai Takayuki Zangetsu Sakimaru Takobiki 300mm","description":"\u003cp\u003eThe takobiki is a shape designed for octopus, or \"tako\" in Japanese. While their original purpose may be for eight-legged creatures, this shape excels at any job a yanagiba could do, from delicate sashimi slicing to ultra-thin carpaccio and tataki.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki  - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Zangetsu series is the pinnacle of high-performance sushi knives. Ginsan stainless steel is easy to maintain while possessing many of the desirable qualities of carbon steel, like extreme sharpness. From the wenge and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109184450608,"sku":"ST-04237","price":1183.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-takayuki-300-1.jpg?v=1592844703"},{"product_id":"sakai-takayuki-uzushio-deba-180mm","title":"Sakai Takayuki Uzushio Deba 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. 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These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109199786032,"sku":"ST-05337","price":608.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-deba-180-1.jpg?v=1759451348"},{"product_id":"sakai-takayuki-uzushio-deba-150mm","title":"Sakai Takayuki Uzushio Deba 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. 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These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109205618736,"sku":"ST-05335","price":471.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-deba-150-1.jpg?v=1759451350"},{"product_id":"sakai-takayuki-uzushio-yanagiba-300mm","title":"Sakai Takayuki Uzushio Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109210107952,"sku":"ST-05305","price":604.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-300-1.jpg?v=1620772098"},{"product_id":"sakai-takayuki-uzushio-yanagiba-270mm","title":"Sakai Takayuki Uzushio Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. 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From the wenge\u003cspan\u003e \u003c\/span\u003eand water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32110300856368,"sku":"ST-04239","price":1567.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-takayuki-360-1.jpg?v=1592844691"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-wa-sujihiki-240mm","title":"Sakai Takayuki VG10 33 Layer Damascus Sujihiki 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32132333535280,"sku":"ST-07477","price":281.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-suji-240-1.jpg?v=1593212646"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-yanagiba-240mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367575662640,"sku":"ST-06803","price":306.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-yani-240-1.jpg?v=1605745606"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-yanagiba-270mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367578021936,"sku":"ST-06804","price":379.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-yani-270-1.jpg?v=1605745648"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-deba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Deba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel\". Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367606136880,"sku":"ST-06836","price":356.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-deba-165-1.jpg?v=1605745546"},{"product_id":"sakai-takayuki-inox-chinese-cleaver-195mm","title":"Sakai Takayuki INOX Chuka Bocho 195mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens.\u003cbr\u003eThey come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. 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