Sakai Takayuki Shikisai Kasumitogi (White steel) Japanese Chef's Yanagiba(Sashimi) 330mm Akebono with Saya Sheath

Sakai Takayuki Shikisai Kasumitogi (White steel) Japanese Chef's Yanagiba(Sashimi) 300mm Hikari with Saya Sheath

Global G-series Japanese Chef's Gyuto Knife 180mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Yanagiba(Sashimi) 210mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Yanagiba(Sashimi) 240mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Sakimaru-Yanagiba(Sashimi) 330mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 240mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Kiritsuke-Yanagiba(Sashimi) 330mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Takohiki(Sashimi) 330mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Sakimaru-Takohiki(Sashimi) 330mm

Sakai Jikko Jyosaku Shiroko (White No.2 steel) Japanese Chef's Deba Knife 195mm

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Knife SET (Gyuto 210mm - Kiritsuke Yanagiba 270mm -Petty 120mm)

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Knife SET (Gyuto 210mm - Petty 150mm)

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Knife SET (Gyuto -Slicer -Santoku -Vegetable Knife(Nakiri) -Petty120)

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Knife SET (Gyuto 210mm - Santoku 180mm -Petty 120mm)

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Knife SET (Gyuto 210mm - Santoku 180mm -Vegetable Knife(Nakiri)160mm)

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Knife SET (Kengata Gyuto - Kengata Santoku - Kiritsuke Yanagiba 270)

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's Knife SET (Gyuto-Slicer-Santoku-Vegetable-Petty150-Kengata Gyuto-Kengata Santoku)

Sakai Takayuki 45-Layer Damascus Hammered WA Japanese Chef's Petty Knife SET (Petty 150mm x 3 pcs)

A Practical Guide to Japanese Knives by Sakai Takayuki and how to preserve a keen edge