A chef 's knife based on Japanese know-how
Sakai Takayuki was founded in the 1950s in the eponymous town of Sakai. This town is considered a stronghold of Japanese cutlery, as in the past it was home to many renowned blacksmiths who made the samurai's katana.
Ancestral forging techniques were handed down from generation to generation, and Sakai Takayuki was able to benefit from them. This know-how, combined with the brand's great expertise, enables it to offer you quality Japanese knives. They subtly combine traditional techniques with modern visuals for knives that are much appreciated by chefs and private individuals alike.
Damascus blade with VG10 steel core
The gyuto 21cm Damascus Western knife features a damascened blade: a core of rigid steel surrounded by alternating layers of softer steel. Your blade boasts an elegant look that's full of character.
Damascus is not only visually appealing, it also ensures that your blade is well-balanced. Its core is made of VG10 steel, a high-quality Japanese alloy containing nearly 1% carbon that has been ice-hardened. Carbon is the indispensable element in the composition of a steel that gives it its hardness. By being ice-hardened, VG10 steel gives your blade a hardness of 60 HRC on the Rockwell scale.
With these characteristics, VG10 steel gives you a blade with a pronounced, long-lasting cutting edge.
The alloy also contains around 15% chromium, the element that enables it to resist corrosion. However, as VG10 steel is enriched with carbon, the knife blade requires careful maintenance to avoid oxidation.
To create the damascus effect, 33 layers of softer steel alternate around the VG10. This process balances the high rigidity of this alloy to make it less brittle in use. Indeed, very rigid steel tends to break more quickly because it lacks flexibility. Having a blade made of different steels compensates for this.
For an impeccable finish, the top of the blade has been hammered. This adds even more character to the knife. But then again, hammering isn't just for visual appeal. It's also technically useful, as it prevents your food from sticking to the blade by acting like a honeycomb.
Shaded mahogany for the handle
The handle of your gyuto knife is made of Spanish mahogany, a durable species with warm tones. As wood is a living material, its veins are unique to each piece. Its lightness makes it no less resistant to impact. Its surface is protected by a transparent glaze.
It is designed in a so-called Western shape, with a domed surface and folded base, to fit the shape of your hand.
The mahogany is attached to the full tang blade with 3 stainless steel rivets, guaranteeing a solid, reliable piece. A stainless steel bolster also links the blade to the handle.
After use, wash your knife by hand with a soft sponge and a mild detergent. Do not put your knife in the dishwasher or soak it in the sink. Avoid getting the wooden handle too wet. Once you've washed your knife, wipe it dry and store it in a dry place.
Find all Sakai Takayuki knives on our site!