A small kitchen knife with a 150 mm blade is a practical tool for work for which a large cook's knife remains too clumsy and wide. It is a convenient tool for chopping and processing smaller fruits and vegetables on a worktop, as well as for cutting off sausages, hams and cheeses, for example. In short, this is a universal tool that, if necessary, can handle any work.

This 33-layer knife with hammered surface treatment and a Japanese wooden handle belongs to the "bestsellers" of Sakai Takayuki. The aesthetic appearance, the quality of the final finish and the utmost sharpness are impressive. The knife is convenient and effective in use. Sharpening and care do not require much effort, because the blade really keeps sharpness for a long time and is stainless. Spain mahogany wood has been used to make the handle, and the VG-10 steel core has reached a figure of 60-61 HRC on the Rockwell scale during heat treatment.