Sakai has been one of Japan premier knife-making cities for over 600 years, and Sakai Takayuki has been part of that tradition throughout. The Inox line is their entry-level stainless series - designed for cooks who want a reliable, low-maintenance chef knife without the reactive care requirements of carbon steel or the price of premium stainless alloys. Inox is derived from the French term for stainless and refers to any stainless alloy with a minimum of 10.5% chromium content. The specific alloy Takayuki uses is proprietary, but it performs like a molybdenum-vanadium style steel - good edge retention, easy to sharpen, and genuinely corrosion resistant in daily kitchen use.
The gyuto at 215mm is the all-purpose chef knife format - long enough for most proteins and produce, compact enough to maneuver precisely. The stamp-cut mono steel blade runs full tang through a POM western handle secured with three stainless rivets. POM (polyoxymethylene) is an engineered thermoplastic that is stable, tough, and resistant to moisture - a practical handle material for a workhorse knife. The blade profile runs relatively flat through the first half before transitioning to a well-curved belly, which suits both push-cutting and rocking technique. At 5.7 oz and 46mm blade height it has a solid, grounded feel on the board. An excellent choice for home cooks, culinary students, and line cooks who need a capable do-it-all knife at a fair price.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
The gyuto at 215mm is the all-purpose chef knife format - long enough for most proteins and produce, compact enough to maneuver precisely. The stamp-cut mono steel blade runs full tang through a POM western handle secured with three stainless rivets. POM (polyoxymethylene) is an engineered thermoplastic that is stable, tough, and resistant to moisture - a practical handle material for a workhorse knife. The blade profile runs relatively flat through the first half before transitioning to a well-curved belly, which suits both push-cutting and rocking technique. At 5.7 oz and 46mm blade height it has a solid, grounded feel on the board. An excellent choice for home cooks, culinary students, and line cooks who need a capable do-it-all knife at a fair price.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Mono Steel, Stamp Cut
- Edge Steel: Inox Stainless Steel
- Edge Grind: Even Double Bevel
- Handle: Yo POM 3 Rivet
- Weight: 5.7 oz (164 g)
- Blade Length: 215mm
- Total Length: 337mm
- Spine Thickness at Base: 2mm
- Blade Height: 46mm
- Photos by Gustavo Bermudez
