The characteristics of Sakai Takayuki Honyaki Chef have been further improved by applying Honyaki to special stainless steel, which features good corrosion and easy maintenance.
Using an advantage of the special stainless steel, the sharpness is good, hard to be rusted and easy to care for.
Sakai Takayuki's Chef Honyaki (glost firing) Series are made by the same traditional method called Honyaki with “Mizuyaki”, the water-rapidly-quenched, which retains its sharpness for a long time and ensure a wonderful sharpness.
“Mizuyaki”, Water rapidly-quenched is to use the water for cooling at the time of the firing in a process to give the steel the higher hardness, which requires extremely high techniques, unlike the oil quenched Honyaki.
The Honyaki Chef knife is forged by the designated traditional craftsman, Yamatsuka Naotake and Designated craftsman, Tosa Hirotsugu did for molding and sharpening to finish up.