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This Sakai Takayuki chef' s knife is elegant and useful every day!
21cm Damascus blade: 69 superimposed layers of steel
Japanese ZA-18 steel core, enriched with approximately 1.2% carbon
Rockwell hardness of 62HRC: very durable cutting edge
Elegant finishes: mirror polished surface - buffalo horn bolster
Wenge wood handle - Ambidextrous use and octagonal shape
Made in Sakai, Japan
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The chef knife is a multi-purpose knife that can be used for a wide variety of cuts! With it, you can slice your vegetables, slice your fish, mince your meat or chop your herbs with ease: its large blade is efficient! Just be careful not to use it on foods that are too hard, such as squash, bones, etc.
Sakai Takayuki is a company based in the Japanese town of Sakai, which has been in existence for almost half a century. Enriched by all these years of experience, it has mastered considerable know-how in the art of knife-making. What's more, it has inherited the techniques of the blacksmiths of yesteryear who made their famous katana. Today, she offers authentic knives with original designs.
The blade of this knife is damascened, a typically Japanese construction. This process consists of forging a core of rigid steel, which is then covered with several layers of softer steel to create optimum balance. With this technique, the core is protected and the blade is made more supple, so as to be less brittle in the event of micro-shocks.
In addition to these very interesting features, damascus is also an aesthetic asset! All along the blade, you can see the superimposition of different layers forming refined patterns. These patterns are unique to each piece.
Japanese ZA-18 steel is used to manufacture this blade. It's an alloy similar to VG10 steel, but with added carbon. ZA-18 has a carbon content of 1.2%: this element is essential for increasing the hardness of a blade, since high hardness ensures excellent edge retention.
On the Rockwell scale, this blade achieves 62HRC: proof that its core is rigid, this is a high-performance blade that retains its edge for a long time.
This alloy is also enriched with chromium (approx. 18%), the element that ensures greater resistance to corrosion. Note, however, that this blade has a high carbon content, which requires careful maintenance to avoid oxidation.
To form the damascus, 69 layers of softer steel are added. These reinforce the core's protection, while improving its resistance to corrosion.
Finally, the blade has been polished to a highly refined mirror effect. Kanjis have been engraved on the surface to add a touch of authenticity.
The handle of your Japanese knife is made from wenge wood, a durable, moisture-resistant species. This dark tropical wood has a grain that is unique to each piece.
It is octagonal in shape to suit all cooks: right- or left-handed! Its ergonomic shape gives you a comfortable grip for controlled handling, ideal for prolonged use.
To complete the handle, a buffalo horn bolster perfectly matches the wenge wood.
Wood pulp has been added where the blade joins the handle. This makes the whole thing watertight and prevents small foodstuffs and water from seeping inside.
To care for your chef's knife, wash only by hand with a sponge and mild detergent. Once washed, wipe dry immediately to keep it in a dry place. The dishwasher is out of the question, as is leaving it to soak in the sink.
Discover the rest of the Sakai Takayuki Ginga range on KnifeLeader.eu!
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