Takayuki Grand Chef knives are made with the highly regarded Bohler N690 stainless steel, produced by Bohler-Uddeholm and prized for some of the lowest impurities of any stainless steel on the market. The quality iron used in N690 is excavated from company mines with an exceptionally low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world for cutlery use.
While mono steel knives lack the handmade look of forged, layered blades, they make up for it with precision, consistency, and durability. The fully stainless construction makes them genuinely easy to maintain, an essential quality in busy home or professional kitchens. This flexible fillet knife is built for boning and filleting fish, with enough give in the blade to follow the contours of bone and skin without forcing the cut. Being double sided, it is far easier to sharpen than a traditional single bevel fish knife and suits both left- and right-handed cooks. Please note that the standard CKTG saya does not fit this knife well; a blade guard is the better storage option.
What Customers Are Saying: One reviewer who put this to work on a 30-pound halibut reports the knife worked wonderfully and arrived sharp out of the box, with the blade flexing gently enough to follow the fillet without going astray. She lost a small amount of meat at the edge of the fillet, which she attributes more to her own technique after a few years away from breaking down flatfish than to the knife itself.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
While mono steel knives lack the handmade look of forged, layered blades, they make up for it with precision, consistency, and durability. The fully stainless construction makes them genuinely easy to maintain, an essential quality in busy home or professional kitchens. This flexible fillet knife is built for boning and filleting fish, with enough give in the blade to follow the contours of bone and skin without forcing the cut. Being double sided, it is far easier to sharpen than a traditional single bevel fish knife and suits both left- and right-handed cooks. Please note that the standard CKTG saya does not fit this knife well; a blade guard is the better storage option.
What Customers Are Saying: One reviewer who put this to work on a 30-pound halibut reports the knife worked wonderfully and arrived sharp out of the box, with the blade flexing gently enough to follow the fillet without going astray. She lost a small amount of meat at the edge of the fillet, which she attributes more to her own technique after a few years away from breaking down flatfish than to the knife itself.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
- Brand: Takayuki
- Line: Grand Chef
- Location: Sakai, Japan
- Construction: Mono Steel
- Steel: Bohler N690 Stainless Steel
- HRC: 60
- Handle: POM Western
- Weight: 4.3 oz (122 g)
- Blade Length: 240mm
- Total Length: 360mm
- Spine Thickness at Heel: 2mm
- Blade Height: 31mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Lovely fish knifePosted By: Katie
40 people found this review helpful
I finally had a chance to break this knife out when I got to break down a 30# halibut. Worked wonderfully, sharp out of the box. I lost a bit of meat at the far edge of the fillet, but that's likely a reflection of it being 3 years since I broke down a flatfish. The blade was gently flexible, so it didn't just go anywhere, if that makes sense. 4 stars only because I don't know how it will sharpen which is critical (I'd only ever broken halibut with the owner's increasingly dull fish knife). But when sharp...closer to 5.
40 people found this review helpful
I finally had a chance to break this knife out when I got to break down a 30# halibut. Worked wonderfully, sharp out of the box. I lost a bit of meat at the far edge of the fillet, but that's likely a reflection of it being 3 years since I broke down a flatfish. The blade was gently flexible, so it didn't just go anywhere, if that makes sense. 4 stars only because I don't know how it will sharpen which is critical (I'd only ever broken halibut with the owner's increasingly dull fish knife). But when sharp...closer to 5.
