Sakai Takayuki Knife >> Thick Cook's

Thick Cook's

■Cook's  :
Multi-purpose for meat, vegetable, fish, bread but as the blade is thin, it cannot be used for anything very hard.

■Thick Cook's :
Can be used for harder material.
If it used for frozen food, it should be half frozen and not completely frozen.

■Japanese Grip Cook's  :
Changed the grip to Japanese style to get similar appearance to Japanese style knives. The grip is also exchangable.

■Wide Cook's :
Thick Cook's knife for meat or fish

Carbon Steel Knife

Stainless Steel knife


◆ Before you place an Order
◆ Reference
◆ Company Profile
◆ Link (to Japanese site)

Class of the Knives and its Features

Yamashita & Co., Ltd.
All rights reserved / Yamashita & Co., Ltd.
14-2 Nambasennichimae, Chuo-ku, Osaka 542-0075 Japan
(middle of Doguyasuji Shopping Street)
phone : +81-6-6641-4630 (in Japanese only please!)
e-mail :