Sakai Takayuki Coreless Damascus 16cm Japanese santoku kiritsuke knife

This santoku kiritsuke knife is perfect for cutting many types of food! Its blade makes chopping herbs, mincing meat and mincing vegetables a breeze. The kiritsuke tip offers extra precision, ideal for meticulous cutting. However, it is important not to use it on excessively hard foods, such as bones or frozen foods.

The Sakai Takayuki brand, founded in the mid-20ᵉ century, is named after the town of Sakai, famous for its historic link with Japanese cutlery. Inheriting the techniques of ancient master blacksmiths, Sakai Takayuki combines tradition and innovation to create quality Japanese kitchen knives, crafted using both ancestral and modern methods!

A modern-style santoku knife

The blade of this Japanese knife measures 16 cm and is distinguished by its unusual structure. Although damascened, it has no core. In fact, 70 layers of stainless steel are superimposed, with no softer layers to protect a core. Rigid, high-performance steels alternate directly on top of each other, giving the blade its unique charm and effectiveness!

The main advantage of this"coreless" construction lies in its microstructure. The micro-carbides that make up the steels are evenly distributed, reinforcing the blade's resistance to deformation and wear. As a result, your Sakai Takayuki knife retains a long-lasting, high-performance cutting edge.

This blade is forged fromJapanese VG10 and VG2 steels, produced by the renowned Takefu Special Steel. These alloys contain approximately 1% and 0.7% carbon respectively, an essential element contributing to the blade's hardness.

In addition, these steels contain around 15% chromium, offering better protection against corrosion. However, their high carbon content makes them susceptible to oxidation, requiring rigorous maintenance to avoid any risk of corrosion.

The combination of these steels creates a balanced blade, ideal for precise, efficient cutting. With a hardness of 60HRC on the Rockwell scale, this blade offers excellent cutting retention, allowing sharpening sessions to be spaced out until needed. The blade's fine,flat grind ensures a robust cutting edge that's both aesthetically pleasing and easy to maintain.

This coreless damascus knife combines the advantages of two steels, offering a blade that is both rigid and endowed with a remarkable, long-lasting edge.

In addition to its functional qualities, damascus also adds an aesthetic dimension. The superimposition of steels over the entire surface of the blade creates elegant, undulating patterns, unique to every Japanese kitchen knife!

An ergonomic handle for all cooks

The handle is made of black micarta, a material renowned for its strength and longevity. This composite, obtained by compressing flax and resin under high pressure, imitates the look of wood with a natural grain while offering excellent resistance to humidity.

Your Sakai Takayuki knife is designed in a Western shape, suitable for both right- and left-handed users, to ensure an ergonomic and comfortable grip, even during long kitchen sessions.

A stainless steel bolster has been added to ensure a harmonious transition between blade and handle, balancing the overall look of your Japanese santoku knife. Two stainless steel rivets securely attach the handle to the full tang blade, reinforcing its reliability.

For maintenance, this Japanese knife should only be washed by hand with a soft sponge and a non-aggressive detergent. Once cleaned, it should be dried immediately and stored in a dry place. Do not put it in the dishwasher, nor leave it to soak in water.

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