Hi - I've been looking at the Ashi and Sakai Takayuki Grand Chef 180mm petty knives. Both are AEB-L steel. My understanding, although I have no first-hand knowledge of either knife, is that the F&F on both brands is pretty good. In another thread, the Ashi gets high marks, but not too much on KKF about the ST. They look very similar in pics at least. The Ashi generally comes in at $50-$80 USD more. Does anyone know what the major differences between these two knives are that warrant the cost differential (with the exception of the engraved kanji on the Ashi)?
Ashi $80USD better than Sakai Takayuki petty?
- Thread starter henkle
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Much better grind as long as you are right handed, Ashi’s fit&finish is alot better than most ST, they also comes with a saya.
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It may also depend which version of Ashi you get. There is a high hardness version around 61HRC and a regular around 59.
