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We’re Sakai Takayuki, A Knife Manufacturer

As a renowned Japanese knife company with over 600 years of history in the cutlery capital of Sakai, we at Sakai Takayuki are deeply committed to upholding the timeless traditions of Japanese knife-making.

What We Do

With centuries of Japanese knife-making mastery infused into each blade, Sakai Takayuki’s exceptional product range offers a knife for every task.

Gyuto (Chef's Knife)

The Sakai Takayuki gyuto is the quintessential Japanese chef's knife, with its lightweight and razor-sharp blade perfect for slicing, dicing and chopping.

Petty Knife (Utility)

Excellent for detailed work, the Sakai Takayuki petty knife's shorter blade allows for controlled cuts of meat, vegetables and more.

Sashimi Knife (Sushi)

With its long, thin, precision-honed, razor-sharp blade, the Sakai Takayuki sashimi knife effortlessly slices flawless sashimi and sushi.

Vegetable Knife (Usuba)

The Sakai Takayuki usuba vegetable knife has an ultra-sharp edge optimized for quickly and cleanly cutting through vegetables with precision.

Santoku Knife

Boasting granton-style hollows to reduce friction, the Sakai Takayuki santoku knife is ideal for chopping, dicing and slicing vegetables, meat and fish.

Deba Knife

The robust Sakai Takayuki deba knife makes fast work of whole fish and poultry with its thicker blade and signature pointed tip.

Sakai Takayuki Bestsellers

Damascus Gyuto Chef Knife

Expertly forged with 32 layers of high-carbon stainless Damascus steel, the Sakai Takayuki 8.2 inch gyuto chef’s knife is the favored cutting tool of Japanese chefs, with its beautiful Damascus patterned blade and precision Japanese craftsmanship allowing for effortless slicing.

Gyuto Chef Knife

With its lightweight 7 inch blade forged from a single piece of high-carbon stainless steel, the Sakai Takayuki gyuto chef’s knife delivers razor-sharp cutting power and durability preferred by Japanese chefs for artfully slicing, dicing and chopping ingredients.

Damascus Nakiri Knife

Showcasing 33 layers of hand-forged Damascus steel, the Sakai Takayuki Senkoku 6.5 inch nakiri vegetable knife is favored by Japanese chefs for its beautiful wavy patterned blade that delivers precision cutting and effortless thin slicing of vegetables.

Our Advantages

Why People Choose Our Knives?

With centuries of Japanese bladesmithing tradition, Sakai Takayuki knives are revered for their superior craftsmanship, as seen in these key features:

Japanese Skill

Made by generations of skilled swordmakers, blacksmiths and sharpeners in Sakai, the cutlery capital of Japan.

Razor-Sharp Edge

Meticulously hand-sharpened using traditional Honbazuke method for incredible sharpness and precision cutting.

High-Carbon Steel

Forged from premium high-carbon steel for a hard, durable, corrosion-resistant blade.

Do you have any question?
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Sakai Takayuki Company Values

Guided by centuries of Japanese bladesmithing traditions, Sakai Takayuki upholds these core values:

Our Customer's Knife Photos

Sakai Takayuki in the hand

Sakai Takayuki Aogami Super Kengata Gyuto

Sakai Takayuki Hammered Damascus Chef Knife

Sakai Takayuki Santoku in action

Sakai Takayuki Insights

Gleaned from over 600 years of Japanese knife-making heritage, Sakai Takayuki insights guide you through selecting, using, and caring for our fine cutlery.

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Years of History

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Sakai Takayuki Reviews

Hear first-hand from our many satisfied customers how Sakai Takayuki knives have enhanced their cooking experience thanks to the outstanding craftsmanship infused into every blade.

With over 15 years as a professional chef, I rely on my knives every single day. High quality knives that hold an incredibly sharp edge are essential for me to prep large volumes of ingredients quickly and efficiently. Recently, I purchased a Sakai Takayuki gyuto to see if it lived up to its reputation. After using this knife extensively over the past few months, I can definitively say it has become my absolute favorite and most trusted knife in the kitchen. The blade is forged from durable high carbon steel that keeps a razor sharp edge through hours of dicing, slicing, and chopping during busy dinner services. Unlike other knives I've used, it requires only minimal honing and sharpening even with heavy daily use. The balance and weight make slicing smooth and effortless when cutting meat, fish, vegetables, and more. It's clear that centuries of Japanese knife making tradition have been put into this exceptional blade. I also love the comfortable maple wood handle that gives me a secure grip. My Sakai Takayuki gyuto has quickly become the most versatile, durable, and high-performing knife that I reach for every day.

John Smith

Chef

As an avid home cook who loves spending time in the kitchen, I was looking to upgrade from cheap knives that constantly dulled. I wanted a high quality knife that could handle all sorts of ingredients and prep with ease. After researching Japanese knives, I decided to invest in a Sakai Takayuki petty knife and I'm so glad I did! This petite knife may be small, but it's powerful. The blade is extremely sharp and stays that way through repeated use without needing constant steeling or sharpening. I use it for everything from mincing garlic and slicing scallions to hulling strawberries and carving chicken. It handles all these tasks with precision that my older knives simply could't accomplish. The smaller size of the blade allows me to trim vegetables and fruits into perfect, thin slices. Boneless meat also gets neatly sliced for stir-fries and fajitas. I'm amazed at how well this petite knife can tackle so many jobs. While stylish, it's also very comfortable to hold thanks to the contoured handle. The superb balance and control gives me confidence for intricate tasks. I love having a hand-crafted Japanese knife of this caliber to make all my cooking projects easier and more enjoyable from prep to presentation.

Mary Brown

Home Cook

As a culinary student, having high quality knives designed for professionals is extremely important for honing my skills. I had heard great things about Sakai Takayuki's tradition of expert Japanese knife making. After acquiring a Sakai Takayuki deba knife, I can say this exceptional knife has exceeded my expectations and has become my go-to for breaking down fish and cutting meat. The deba knife's thicker, heavier blade is ideal for breaking through bones and skin when portioning chicken and fish. I'm consistently amazed at how it precisely slices through fish skin and effortlessly fillets meat off the bone in perfectly smooth cuts. This knife makes traditionally challenging tasks like breaking down salmon and chicken feel easy. The durable steel holds its edge through daily use breaking down proteins in culinary school. I no longer worry about my knife getting damaged or dulled when cutting through small fish bones. The signature pointed tip is also great for getting into small spaces and precision work. While robust, the handle is comfortable to grip which allows me to focus fully on my cutting technique. I feel much more confident using my Sakai Takayuki knife knowing it can handle the daily demands of culinary school while maintaining its sharpness and cutting power.

James Anderson

Culinary Student

Do You Want a Supreme Quality Knife?

With centuries of bladesmithing tradition infused into each expertly crafted knife, Sakai Takayuki cutlery delivers an unparalleled combination of sharpness, precision, beauty and durability for cooks who value Japanese quality.