Sakai Takayuki Coreless Damascus Japanese sujihiki kiritsuke knife 26cm

This sujihiki kiritsuke knife is ideal for cutting fish! With its large, fine blade, you can produce thin, even slices with ease. Thanks to its kiritsuke tip, you can work with greater precision! Be careful not to use it on excessively hard foods such as bones or frozen foods.

The Sakai Takayuki brand was established in the mid-20ᵉ century and takes its name from the Japanese town where it was founded. Sakai is a town historically linked to cutlery, and the company has therefore inherited a great deal of know-how from the blacksmiths of yesteryear. Sakai Takayuki offers you Japanese kitchen knives made using ancestral techniques combined with modern methods to blend tradition and modernity!

A sujihiki knife with an innovative damascened blade

The blade of this Japanese knife measures 26cm and features a singular, rarely-used structure, which gives it all its charm! It's a damascened structure with no core: 70 layers of stainless steel are superimposed one on top of the other. This means that the steel layers are not softer to protect the core, but rather more rigid, high-performance steels are alternated.

The main advantage of this"coreless" construction lies in its micro-structure. In fact, the micro-carbides that make up the steels are evenly distributed, ensuring greater resistance to deformation and wear. As a result, your Sakai Takayuki knife has a longer-lasting cutting edge!

This blade is made from Japanese VG10 and VG2 steels, both produced by the renowned Takefu Special Steel. Respectively, these alloys contain around 1% and 0.7% carbon: this is the element that increases the hardness of your blade.

What's more, these alloys contain around 15% chromium, giving them greater resistance to corrosion. However, due to their high carbon content, these steels remain oxidizable and therefore require careful maintenance to avoid any risk of corrosion!

These steels balance each other to form a high-performance blade for optimal cutting! On the Rockwell scale, its hardness is 60HRC, so you get excellent edge retention and an efficient cutting edge. Conveniently, you can space out sharpening sessions until the need arises.

Your blade's fine, flat cutting edge is robust, aesthetically pleasing and easy to reproduce!

With this coreless damascus knife, the advantages of two steels are combined: you get a rigid blade with a remarkable, long-lasting edge!

What's more, damascus is not only functional, it also adds a much-appreciated visual aesthetic touch! Over the entire blade surface, you can see the superimposition of steels forming elegant waves with random patterns, unique to each Japanese kitchen knife!

A practical, sturdy micarta handle

The handle of this damascus knife is made of black micarta, a material that is robust, durable and moisture-resistant. This composite material is produced from resin and flax, all compressed under high pressure. The result is similar to wood, and looks natural thanks to the grain pattern.

This Japanese knife has a Western shape to suit both right-handed and left-handed cooks! It offers a comfortable grip for ergonomic use, particularly during long kitchen sessions.

To bridge the gap between blade and handle, a stainless steel bolster has been integrated to balance the whole sujihiki knife. In addition, 2 stainless steel rivets secure the handle to the full tang blade for greater reliability.

To care for your Japanese kitchen knife, wash only by hand with a sponge and mild detergent. Once cleaned, dry immediately and store in a dry place. Do not put it in the dishwasher or leave it to soak in the sink.

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