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The Sakai Takayuki Universal knife is extremely precise!
15cm Damascus blade: superimposed 69 layers of steel
ZA-18 Japanese steel core - high carbon content (approx. 1.2%)
Hardness of 62HRC on the Rockwell scale, long-lasting cutting edge
Elegant mirror polished surface - Dark buffalo horn bolster
Octagonal wenge wood handle - Ambidextrous use
Made in Sakai, Japan
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The Universal knife is a versatile model with many uses! With its small blade, you can carry out small jobs requiring precision, for example, when preparing fruit or vegetables. Its efficient blade makes cutting easy! Do not use on hard foods such as squash or bones.
A Japanese company, Sakai Takayuki has been in existence since the 1950s in the town of Sakai. It has many years' experience in cutlery and has also inherited the know-how of the Sakai region from the craftsmen who forged the famous katana. Today, the Sakai Takayuki brand offers quality knives that respect Japanese tradition while developing original designs.
This knife features a damascened blade, typically made in Japan. This is a structure with a rigid steel core surrounded by several alternating layers of softer steel. With this technique, the aim is to achieve optimum balance to ensure good protection at the heart of the blade. The blade is also made more flexible, so as to be less brittle in the event of micro-shocks.
A damascened blade is also a visual asset! You can observe the superimposition of different layers all along the blade, forming refined patterns that are unique to each model.
Japanese ZA-18 steel is used to forge the blade. This alloy resembles VG10 steel, with added carbon. ZA-18 has a high carbon content of 1.2%: this is the crucial element for increasing the hardness of a blade, since high hardness means a longer-lasting cutting edge.
This blade achieves a hardness of 62HRC on the Rockwell scale, proof that it has a rigid core and is a high-performance blade with excellent edge retention.
This alloy is also enriched with chromium at around 18%, the element that protects your blade from corrosion. Note, however, that this blade has a high carbon content and therefore needs careful maintenance to avoid oxidation.
Next, 69 softer layers of steel are added to form the damascus. These improve the core's protection and reinforce its resistance to corrosion.
Finally, the blade is polished to an elegant mirror-effect finish. In addition, kanji have been engraved on the surface for an authentic look.
The handle of your Japanese knife is made from wenge wood, a durable, moisture-resistant species. This tropical wood has a dark aesthetic and a grain that is unique to each piece.
With its octagonal shape, this handle is suitable for all cooks, whether right- or left-handed! It offers a comfortable, pleasant grip for optimum maneuverability, especially during prolonged use.
A buffalo horn bolster completes the handle, perfectly matching the dark wenge wood.
To fill the small gaps where the blade meets the handle, wood paste is added. It makes the whole thing watertight and prevents small foodstuffs or water from slipping inside.
To care for your Japanese knife, wash only by hand with a sponge and mild detergent. Once washed, wipe dry immediately and store in a dry place. Don't put it in the dishwasher, or leave it to soak in the sink.
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