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Sakai Takayuki  |  SKU: SATA_INOX_ST170

Sakai Takayuki INOX Stainless Santoku 170mm

$3,868.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Profile Santoku
Bevel Type Double Bevel
Weight 118 g        4.16 oz
Edge Length 171 mm   .6.73 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel Inox | Stainless
Hardness (HRC) 57 - 59
Handle Ho Wood Octagonal
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

The Sakai Takayuki Inox Japanese Chef's Santoku Knife and similar models in the Sakai Takayuki Inox double bevel range are reliable, everyday Japanese kitchen knives crafted in Sakai, Osaka — a region with centuries of blade-making heritage. The Inox name refers to stainless steel construction, designed to balance rust resistance, ease of maintenance, and everyday performance. These knives are typically hardened to around 57–59 HRC, giving them good edge retention while staying easier to sharpen and less brittle than higher-hardness carbon or powder steels. 

Unlike single-bevel traditional Japanese knives, double bevel (50/50) edges make them versatile and approachable for a wide range of users, from home cooks to professionals. The symmetrical grind allows for intuitive sharpening on both sides and smooth cutting for general chef tasks — slicing, dicing, and chopping. Handles are usually classic Japanese-style wood or octagonal grips, offering comfortable control and a timeless look. Overall, the Inox double bevel line delivers good performance at a practical price, ideal for daily kitchen use with lower upkeep than carbon steel alternatives.


Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

  • Profile: Santoku

    The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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  • Steel: Inox

    The Sakai Takayuki Inox line uses stainless steel (“Inox” from inoxydable) designed to offer a practical balance of performance, durability, and low maintenance. Typically hardened to around 57–59 HRC, it takes a sharp edge while remaining easy to sharpen and more forgiving than harder, brittle steels. The stainless composition gives excellent resistance to rust and staining, making it suitable for users who prefer less upkeep compared to traditional carbon steels. While edge retention is moderate and may not match high-end carbon or powder steels, the Inox line excels in everyday kitchen use, especially for home cooks and professionals wanting reliability and ease of care.

    Manufacturer:

    Nature: Stainless

    Hardness: 57- 59

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  • Handle Specs

    Profile: Octagonal WA

    Material:

    • Ho Wood

    A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

    The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

    Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.

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