Recommended for a Beginner
Sakai Takayuki’s Molybdenum series sports blades that are crafted out of Molybdenum and Vanadium, popular steel elements. These knives are known for their toughness and wear-resistance that make them difficult to chip and easy to sharpen/re-sharpen. They are also of a stainless-steel variety so they are stain-resistant and easy to upkeep. Each knife comes with a waterproof-resin impregnated brown pakkawood handle that is embedded with a stainless-steel bolster.
Recommendation: The knives in this series are recommended for all cooks, but they are particularly good for beginning professionals and home-cooks as they are very easy to maintain and sharpen, and are tough and therefore not prone to chipping.