Japanese kitchen knife Western chef knife type(Sakai Yusuke) 210mm(8.2in)

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US $148-168 / Piece | 1 Piece/Pieces (Min. Order)
Supply Ability:
60 Piece/Pieces per Month
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Quick Details
Knife Type:
Chef Knives
Metal Type:
Stainless Steel
Place of Origin:
Brand Name:
Sakai Yusuke
Model Number:
Packaging & Delivery
Packaging Details
Presentation Box, Exoport Carton
Delivery Time
One month after checking payment.


It is Western chef knife made in Japan.
Blade:High-quality Sweden stainless steel.
Very sharp and am easy to treat it thinly.

 Product specification

An chef knife suitable for cutting Brock meat.

It can be used also for the cut of vegetables and a fish.

Producing district: Sakai-city,Osaka (Japan)


Blade length:about 210mm(9.4in)

Full length:about 333mm(13.1in)

Weight:about 145g

Double bevel (left- and right-handed use)



Blade:Sweden stainless steel

Handle:Black pakkawood


Maintenance method

After each use wash with soap and water.

Then make sure knife is completely dry.

Lastly cover the knife with a thin layer of cooking oil.

Hand wash and dry only. Dishwasher cannot be used.




About our brand:

"Sakai Yusuke"

Use materials:Yasuki silver steel No.3/Sweden stainless steel/Yasuki white steel No.2
It is the kitchen knife which reconciled maintenance performance and sharpness.

Sweden stainless steel:
It is stainless steel with very high purity. Impurities, such as phosphorus and sulfur, are hardly contained.
It has the same sharpness as the kitchen knife made from high-class carbon steel.


  Sakai Knives, Representative of Japanese kitchen Knives.




Sakai Knives manufactured and sold by us merely holds 7% share in Japan.
However, almost 80% of the professional chefs in Japan are using Sakai Knives. 

Sakai Knives are the most popular knives in Japan.

Just like the taste differs according to the skills of a chef despite of same cooking ingredients,
knives also differ in quality depending on the skills of professionals involved in making the knife.


Reason why Sakai Knives are most popular in Japan despite of small market share is the advanced manufacturing technology of Sakai Knives with 600 years of tradition. 

Sakai Knives are remarkably different from ordinary knives.
Sakai Knives go through the hands of several professional knife makers before reaching the market.

Professional chefs in Japan often mention “hand crafted and handmade knives cut very smoothly, therefore we use Sakai Knives”.

However, there are other companies that make “Hand crafted and handmade” knives.

Well, if that is the case, where exactly Sakai Knives excel over other knives?

In addition to hand crafted and handmade, manufacturing of Sakai Knives follow the principle of “Division of Labor”.
Smithery, sharpening, handle making…we have master “dedicated professionals” for each of these areas.
Also, each of these processes are backed by proven “[Traditional Techniques] of predecessors”,
which are passed from one generation to another, and
which are further refined every day by the professionals of Sakai.


It most certainly takes time and effort. However, this is exactly what makes Sakai Knives number 1 in the industry, and this has so far supported “Sakai Knives” having sharpness not found anywhere in the world.


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