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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 AEB-L Honesuki is made with top quality AEB-L 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: AEB-L
Handle: POM
Weight: 6.4 oz
Blade Length: 150 mm
Overall Length: 260 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 40 mm
The Takayuki Grand Chef AEB-L Honesuki is made with top quality AEB-L 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.
