Sakimaru takohiki 27cm japanese handmade knife Sakai Takayuki Ginsankou

Founded in the 1950s in Sakai, Japan, Sakai Takayuki is renowned for its expertise in cutlery, inheriting the precious know-how of local blacksmiths. Sakai's reputation as a place where samurai katanas were made has inspired the tradition and knowledge of blacksmiths from the past to the present day. As a result, Sakai Takayuki offers a variety of Japanese knives crafted according to ancestral methods, featuring designs steeped in tradition.

The sakimaru knife is typically Japanese! With its long, beveled blade, it's perfect for preparing raw fish. It produces thin, even slices, ideal for sushi and sashimi. Do not use on hard foods such as frozen foods or bones.

A high-performance blade with a long-lasting cutting edge

The blade of this handcrafted Japanese knife features a San Maï structure, a Japanese technique that means "three layers". This method consists of forging a core of rigid steel, which is then surrounded by a layer of softer steel that folds in on itself to form the other two layers. This process gives the blade flexibility while protecting its core.

The core of this blade is made ofJapanese Ginsan steel, also known as Silver 3 Steel. It has a carbon content of 0.95% and 13% chromium. Carbon plays an essential role in enhancing the blade's hardness, since high hardness ensures excellent edge retention.

The hardness of this blade reaches 60HRC on the Rockwell scale, providing an efficient, long-lasting cutting edge! Thanks to this feature, you can space out your sharpening sessions.

Chromium, present in the composition, confers additional resistance to corrosion. However, to prevent any risk of oxidation, careful maintenance of your handcrafted knife is essential.

Then, to complete the San Maï structure, a top layer of softer steel envelops the blade core. Its main role is to protect the core from possible micro-shocks when cutting in the kitchen. This outer layer also helps to balance the rigidity of the core, reducing the risk of breakage and conferring flexibility of use to your blade.

A Japanese knife with a sturdy handle

The handle of this handcrafted Japanese knife is made from ebony wood, a precious tropical species renowned for its dark, almost black hue. Its high density makes it remarkably resistant to humidity and the risk of cracking, making this wood a durable and ideal choice for use in the kitchen.

The handle is cut in an octagonal shape to fit the hands of all cooks, whether left- or right-handed. This design offers an ergonomic grip, ensuring perfectly controlled handling, particularly during prolonged use.

To complete the handle, a black buffalo horn bolster has been added, harmonizing perfectly with the deep shades of ebony for a most elegant result. As horn is an organic material, it may vary slightly from one piece to another, making your Sakai Takayuki knife a one-off!

If you look at the blade, you might think that it is not correctly inserted in the handle, but this is actually the apparent machi. This is a Sakai tradition aimed at improving the balance of your Japanese kitchen knife by acting on its center of gravity.

Finally, wood paste has been added to fill the small gaps where the blade meets the handle. This ensures a perfect seal, preventing water infiltration.

To care for your handcrafted Japanese knife, wash it exclusively by hand with a non-abrasive sponge and mild detergent. It's best to avoid getting the handle wet. After cleaning, be sure to dry it immediately with a clean cloth to remove all traces of moisture before storing it in a dry place. Do not use the dishwasher or leave to soak in the sink.

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