Takayuki Sakai Inox Chinese knife
 
Material: stainless steel
 
<Uses of Chinese knives>
thin blade: For cutting soft things, meat, vegetables, appetizers #6・622-20W・OMS No. 6・No. 1・No. 6・No.882・No.886・20040
Medium thickness blade: For all-purpose use such as meat, vegetables, poultry, fish, etc. #2, #7, 622-25W, OMS No. 7, No. 2, No. 7, No. 11, Sabun, No. 887, 20041
thick blade: Cuts bone-in meat, fish, etc. 622-30W/No. 3/No. 22/20042 Bone cutter: No. 22
 
Note
*All knife sizes shown are the length of the blade.
 
 
Size: Blade length (cm)/Total length (mm)/Mass (g)/Blade width (mm)
19.5 
300 
300 
85
 
21 
315 
460 
95
 
22.5 
320 
540 
110