Many mono steel knives have a reputation for lacking the handmade feel and look of forged blades. While this may be true, the best of them make up for this with their precision, consistency, and durability.
The Takayuki Grand Chef AEB-L Santoku is made with top quality AEB-L stainless steel. Takayuki sources this steel from the Swedish Udderholm factory, and harden it to about 60 HRC. As it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties. This results in an easy to maintain knife that so many chefs appreciate. This is an essential requirement in many home or professional kitchens. AEB-L offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences.
Maker: Sakai Takayuki
Location: Sakai, Japan
Blade Construction: Mono Steel, Laser Cut
Steel Type: AEB-L Stainless Steel AKA Swedish Stainless
Edge Length: 180mm
Spine Thickness: 2mm
Edge Grind: 50/50 Even
Handle: POM (polyoxymethylene)
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