Takayuki Grand Chef AEB-L knives are made with the highly regarded Swedish Stainless Steel called AEB-L. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make AEB-L is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. 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.
This is a very unusual knife given its style and construction. Deba
style knives are made to fillet and process fish. They are normally single bevel knives that are very stout at the spine and quite heavy over all. The Takayuki Grand Chef AEB-L Western Deba 240mm is quite the opposite in that it is a double bevel knife that is still quite thick at the spine. With an edge length of 245mm, it is fairly quite long for the breed. But while it looks like a gyuto
in profile it is still a heavy and substantial blade—almost twice the weight of a similarly sized gyuto. As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Mono Steel, Laser Cut
Steel: AEB-L Stainless Steel
Edge Length: 245mm
Spine Thickness: 3.6mm
Knife Type: Western Deba