Sakai Takayuki Inox Cleaver 225mm - Japanese Chef Knives

Sakai Takayuki Inox The Inox line from Sakai Takayuki is made from a medium hardness, stainless steel, which has excellent edge retention and is very easy to resharpen. This cleaver is a heavy knife and works well for general purpose tasks as well as butchery. Specifications Handle material Pressed Wood Blade length 22.
Sakai Takayuki Inox The Inox line from Sakai Takayuki is made from a medium hardness, stainless steel, which has excellent edge retention and is very easy to resharpen. This cleaver is a heavy knife and works well for general purpose tasks as well as butchery. Specifications Handle material Pressed Wood Blade length 225 mm (8.9) Thickness at spine 2.4 mm Thickness at tip 2.4 mm Hardness (Rockwell scale) 59 Use & Care Handwash in warm water and towel dry Do not cut frozen foods Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

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The Chinese knife has heavier blade allows for easy chopping of more dense material. The high-quality Japanese stainless steel called INOX which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.

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Chinese style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have engendered themselves to becoming a

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