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An original 100% Japanese-made knife for your kitchen
19cm San Maï design blade: 3 superimposed layers of steel
Japanese Aogami Super steel core with 1.5% carbon
Stainless steel outer layer for protection
Excellent edge retention - Rockwell hardness: 65 HRC
Traditional rough-forged finish for a rustic look
Subtlehammering on the upper part of the blade
Ambidextrous octagonal handle in Japanese zelkova + Bakka wood Bolster
Made in Sakai, Japan
Carbon knife: our maintenance tips below
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Sakai Takayuki has been in business since the middle of the 20th century. It takes its name from the town where it is based: Sakai, Japan.
With decades of experience behind it, Sakai Takayuki now offers you 100% Japanese knives that are both user-friendly and high-performance. This manufacturer applies techniques invented by the blacksmiths of yesteryear, combined with modern technology, to provide you with long-lasting knives that you are bound to appreciate.
This kengata knife is a hybrid between a bunka and a kiritsuke, with a sharp point that bends sharply. Versatile, it can be used to cut meat, fish or vegetables. Its blade is slightly straighter than other models, making it easy to use for slicing from top to bottom. Do not use on hard foods such as frozen foods, bones...
The blade of your Japanese knife is created according to the famous Japanese San Maï structure. This involves choosing a rigid steel to form the heart of the knife, then surrounding it with a layer of softer steel to protect it and balance its hardness.
In this case, Aogami Super steel (also known as Blue Super Steel) was chosen to create the blade core. It is produced by the Japanese Hitachi steelworks, whose alloys are renowned the world over. In fact, they supply many blacksmiths. Aogami Super is an excellent choice, as it is a long-lasting steel of rare efficiency. It is highly enriched with carbon, up to 1.5% (while the average for Western knives is 0.5%), which makes it much stiffer than most steels, reaching 65 HRC on the Rockwell scale. Stiffness is synonymous with edge retention in cutlery: your knife will therefore hold an effective cutting edge over time, despite use, and you'll be able to space out your sharpening sessions. When necessary, however, note that aogami has the advantage of remaining pleasant to work with, despite said rigidity.
A layer of stainless steel is sandwiched on top of this high-end steel. This protects it and balances out its extreme hardness, making it less brittle.
The difference between the steels can also be seen on the bottom of the blade: a fine, subtle wave runs close to the cutting edge. This is the demarcation between alloys, and it differs on every knife.
The rough forged finish combined with hammering adds real value to the knife. Its dark, rustic look and the unique dimples created by hammering give it a lot of character.
The handle is made from Japanese zelkova. This robust wood is often compared to elm. Its quality and attractive light hue mean that it is often used for luxury furniture design. It's also a much-loved tree in the Land of the Rising Sun, particularly for decorating parks and gardens. It is complemented by a Bolster made of pakka wood. This is a composite material combining resin and laminated wood, all heat-hardened. The final result resembles wood, thanks to the wood grain. The color contrast between the zelkova's light aspect and the Bolster 's deep hue is highly successful.
The 8-sided octagonal handle is perfect for both right- and left-handed users. Finally, wood putty has been inserted where the blade fits into the handle to lock it in place and make it watertight.
The knife should be cleaned by hand with a mild detergent and a non-abrasive sponge. Soaking it in the sink or putting it in the dishwasher are not recommended, as the knife is oxidizable due to the carbon content of the blade. Avoid getting the handle wet.
After washing, dry the knife immediately and thoroughly, so that it can be stored without any trace of moisture.
Note that over time, the blade may vary in color, and this is normal as its steel is highly reactive (humidity in the air, acidity of cut food). We also recommend wiping the blade between cuts before washing, to avoid prolonged contact with acidic foods.
Coat it thinly with vegetable oil to protect it when not in use.
Click here to discover our superb selection of sakai takayuki knives!
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