Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
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Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife
Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle - Japanny - Best Japanese Knife

Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 240mm Black Pakka wood Handle

15523
$169.00 USD

Sakai Takayuki

Behind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.



Specifications:
Knife Type: Sujihiki
Steel Type: Japanese Steel (Carbon Steel, Rust Prone)
Blade Hardness: HRC
Blade Type: Single edged blade (For LEFT hand users)
Blade Length: 240mm (9.4")
Blade Height: 37mm (1.5")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Black Pakka wood
Handle Length: 115mm (4.5")
Weight: 173g (6.1 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

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More than a tool

A knife is a piece of art that a craftsman puts their heart & soul into.