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The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The Takayuki Grand Chef Honesuki is made with top quality Bohler N685 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. They harden the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The blade design is single bevel, so it is best suited for a right-handed user. Single bevels take a much more acute edge angle giving them superior cutting abilities. Sharpening these blades does require more proficiency than with two-edged knives. But in use, this knife will dispatch poultry and other smaller boned items with ease and efficiency.
The black pakka wood handle is attached to the blade with 3 stainless rivets. Both handle and stainless bolster are finishes very well and feel great in your hand. We really like these knives and believe they represent a great alternative to those wanting a true Japanese style knife that is easy to use and maintain.Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N685 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 5.9 oz (168 g)
Edge Length: 151 mm
Total Length: 266 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 41.6 mm
We do not carry a saya that fits this knife; we recommend the blade guard instead.
The Takayuki Grand Chef Honesuki is made with top quality Bohler N685 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. They harden the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The blade design is single bevel, so it is best suited for a right-handed user. Single bevels take a much more acute edge angle giving them superior cutting abilities. Sharpening these blades does require more proficiency than with two-edged knives. But in use, this knife will dispatch poultry and other smaller boned items with ease and efficiency.
The black pakka wood handle is attached to the blade with 3 stainless rivets. Both handle and stainless bolster are finishes very well and feel great in your hand. We really like these knives and believe they represent a great alternative to those wanting a true Japanese style knife that is easy to use and maintain.
