Sakai Takayuki carries over 600 years of knife-making history from Sakai City, Osaka Prefecture, a region originally famous for producing samurai swords before becoming one of the centers of Japanese cutlery. This bread knife, known as a pankiri in Japanese, is built specifically for the job: a long, serrated edge that saws cleanly through crusty bread and pastry without crushing the soft interior underneath.
The blade is molybdenum stainless steel, a stain-resistant alloy that holds a durable working edge and stands up well to the repetitive sawing motion bread slicing requires. At 250mm, the blade length comfortably handles full loaves in a single pass, and the black wood composite handle gives a secure, comfortable grip during long stretches of slicing. It is a straightforward, hardworking knife suited to both home and professional kitchens.
Care Instructions: Hand wash with warm water and dry immediately after use. Avoid the dishwasher, which can damage the handle. Do not cut frozen foods or bones, since the blade can chip. Sharpen on a whetstone to maintain the edge.Brand: Sakai Takayuki
Location: Sakai, Osaka Prefecture, Japan
Steel: Molybdenum Stainless Steel
Edge Type: Serrated
Handle: Black Wood Composite
Hardness: HRC 58
Weight: 4.8 oz (138 g)
Blade Length: 250 mm
Total Length: 385 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
The blade is molybdenum stainless steel, a stain-resistant alloy that holds a durable working edge and stands up well to the repetitive sawing motion bread slicing requires. At 250mm, the blade length comfortably handles full loaves in a single pass, and the black wood composite handle gives a secure, comfortable grip during long stretches of slicing. It is a straightforward, hardworking knife suited to both home and professional kitchens.
Care Instructions: Hand wash with warm water and dry immediately after use. Avoid the dishwasher, which can damage the handle. Do not cut frozen foods or bones, since the blade can chip. Sharpen on a whetstone to maintain the edge.
