Takayuki has been making blades for over 600 years. During this time they have amassed a wealth of knowledge which has been passed on from generation to generation while being added to by these successive master craftsmen. The company was recently taken over and has since been reinvented with the addition of cutting edge technology to their existing knowledge base.
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel which they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy to maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price.Weight: 8.2 ounces
Blade Length: 245 mm
Total Length: 372 mm
Spine Thickness at Base: 2.4 mm
Blade Height at Base: 50.7 mm
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel which they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy to maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Functional and Excellent , January 5, 2025Posted By: VX
Excellent knife.
Some chef’s knives are easy to chip. Not this one. Many knives look terrific in the box, but fail in the work a day kitchen. This is the AK-47 of the knife world. It can take a betting and keep on ticking.
If you’re not an epicurean who dines on $400 dollar a pound Swordfish steaks and roast Flamingo, buy this knife. Your epicurean friends will never know the difference and you will be very pleased.
Excellent knife.
Some chef’s knives are easy to chip. Not this one. Many knives look terrific in the box, but fail in the work a day kitchen. This is the AK-47 of the knife world. It can take a betting and keep on ticking.
If you’re not an epicurean who dines on $400 dollar a pound Swordfish steaks and roast Flamingo, buy this knife. Your epicurean friends will never know the difference and you will be very pleased.
Great workhorsePosted By: Rick
3 people found this review helpful
I didn't really expect too much from this knife for only $100 but once I got it was super impressed with the factory edge and the fit and finish. Nice and tall, not too thick but not too thin either. The edge is like a 90/10 or 80/20 much longer the extra sharpness option on JapaneseChefknives.Com's kagayaki brand. Super sharp and pretty dang easy to resharpen. I use this knife to butcher salmon, slice roast beef for French dips(our deli slicer is super jank at work), julienne a whole bus tub of cabbage for slaw, julienne a whole bus tub of nappa cabbage for salads, fine herbs for chimichurri, chiffonade basil for pizzas and probably several other tasks almost daily and all I gotta do is strop it on the leather sheath for my idahone rod in between tasks and it's good to go. I touch it up on the 2000 grit shapton pro for like 5-7 minutes twice a week and it's good to go. I've done some pretty rough stuff with this too and it's held up like cutting half frozen pork shoulder and letting non knife people use it. All in all this is a very comfortable knife with great fit and finish at a great price and very easy to maintain.
3 people found this review helpful
I didn't really expect too much from this knife for only $100 but once I got it was super impressed with the factory edge and the fit and finish. Nice and tall, not too thick but not too thin either. The edge is like a 90/10 or 80/20 much longer the extra sharpness option on JapaneseChefknives.Com's kagayaki brand. Super sharp and pretty dang easy to resharpen. I use this knife to butcher salmon, slice roast beef for French dips(our deli slicer is super jank at work), julienne a whole bus tub of cabbage for slaw, julienne a whole bus tub of nappa cabbage for salads, fine herbs for chimichurri, chiffonade basil for pizzas and probably several other tasks almost daily and all I gotta do is strop it on the leather sheath for my idahone rod in between tasks and it's good to go. I touch it up on the 2000 grit shapton pro for like 5-7 minutes twice a week and it's good to go. I've done some pretty rough stuff with this too and it's held up like cutting half frozen pork shoulder and letting non knife people use it. All in all this is a very comfortable knife with great fit and finish at a great price and very easy to maintain.
