Grand Chef

Sakai Takayuki is one of the most respected brands in all of Japan. This is mainly due to their human potential. Getting masters with many years of experience and securing new generations to replace them is not easy at present. But Aoki Hamono manages to fulfill this difficult task, as evidenced by the strong demand for their products.

The company naturally likes to take on new challenges. Of course, it no longer has to prove that it is one of the top manufacturers of hand-forged traditional knives; its logo is a sufficient guarantee. But to show the same qualities with modern materials, this is a gage. Therefore, the company employs craftsmen who specialize in this area. They make blades from modern stainless steel, which they often simply call INOX. The Japanese "silver" Gingami 3 is especially popular. 

However, the company's ambitions go even further. How about making a Japanese knife from the highest quality foreign steel? Where to get it? Well, in Sweden, of course, that's clear. 

The history of the local steelworks Uddeholm began in 1668. Sufficient time to learn to produce the most sophisticated steel. Today, it is part of the Bohler-Uddeholm Group. 

The choice fell on the super-fine AEB-L. It is characterized by a low content of sulfur and phosphorus and is therefore considered extremely pure. It has fine carbides, which contributes to the homogeneity of the structure. It therefore grinds very well. Compared to Japanese competitors, it has a lower carbon content and is therefore less fragile. The increased content of manganese and silicon gives it very good abrasion resistance. This, together with a hardness of 60 HRC, makes it the ideal steel for making blades. 

The properties of this steel allow for a monolithic construction. The blade is therefore not layered, but is stamped from AEB-L sheet. Same as some special series of brands Kasumi or Mcusta-Zanmai / steel VG-10 /. A slight disadvantage of such a solution is the increased price, as the expensive core steel does not only form a middle part, but a complete blade. However the customer knows what he is paying for. 

Everything else is strictly Japanese. Half tang construction, a ferrule from the genuine buffalo horn and an interesting hexagonal handle made of Japanese magnolia. Its lower part is round, so the grip is not only firm, but also pleasantly soft. The brand and the name of the series embossed in kanji characters on the blade cannot be missing.

The knives are intended mainly for professional chefs. They are therefore "Japanese" light, which chefs will appreciate during long shifts. Their name GRAND CHEF is therefore very appropriate. 

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