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Takayuki Traditional

Takayuki Traditional

The Takayuki Traditional Collection is the most comprehensive range of Kataha (single bevelled) knives that meet the needs of those looking for performance and value. Under the careful eye of Takayuki san, these hand forged knives are produced in Sakai by exceptional knife smiths using traditional methods that involve laminating a hard (Shirogami) layer of steel with a soft layer of steel to create a blade that has an enduring edge that is easy to maintain. The synthetic black ferrule partnered with a widely available ‘D’ shaped Magnolia handle results in a high-performance knife at an accessible price. This is a range of knife that is used by demanding chefs looking for utility at the best possible value. The hard Shirogami cutting layer with its concave grind is consummately easy to sharpen whilst the soft bevelled layer provides cushioning, strength and easy grinding expected from the best Japanese Kataha knives. IT SHOULD BE NOTED THAT THIS HIGH CARBON RANGE WITH ITS IRON STEEL BACK WILL OXIDISE – A QUALITY REVERED BY JAPANESE CHEFS. The Collection offers Yanagiba & Fuguhiki (210mm,240mm,270mm,300mm & 330mm), Deba (105mm, 120mm, 135mm, 150mm, 165mm, 180mm, 195mm &210mm), Hamokiri (300m &330mm), Mukimono (165mm) & Usuba (150mm,165mm &180mm) – over 25 models!!
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7 Item(s)

  1. Takayuki Traditional Yanagiba (6 sizes)

    Takayuki Traditional Yanagiba
  2. Takayuki Traditional Fuguhiki (3 sizes)

    Takayuki Traditional Fuguhiki
  3. Takayuki Traditional Deba (8 sizes)

    Takayuki Traditional Deba.
  4. Takayuki Traditional Usuba (5 sizes)

    Takayuki Traditional Usuba.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

    These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, a diamond steel or a 1000 grit whetstone.

  5. Takayuki Traditional Hamokiri (2 sizes)

    Takayuki Traditional Hamokiri.
  6. Takayuki Traditional Sushi Kiri (2 sizes)

    Takayuki Traditional Sushi Kiri.
  7. Takayuki Traditional Funayuki (4 sizes)

    Takayuki Traditional Funayuki.
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7 Item(s)