Sakai Takayuki Grand Chef Seigaiha Damascus 45 layers kengata sujihiki knife 25cm japanese

Elegant sujihiki for clean cuts

The Seigaiha Sakai Takayuki 25cm Grand Chef slicing knife combines performance and finesse. Its kengata shape, rare for a sujihiki, ensures a highly efficient cutting edge and a unique look. It is made in Seki, Japan's capital of modern cutlery, using rigorous techniques combining tradition and innovation.

The blade's damascus finish is enhanced by the Seigaiha pattern, an ancestral Japanese design invented in the 6th century. Originally used on nautical charts to represent seas and oceans, "Seigaiha" literally means "blue sea and waves". Today, these stylized undulations are presented in a damask pattern on the blade, making each piece unique, poetic and charged with meaning.

A long, thin blade for effortless slicing

The Sakai Takayuki 25cm damascus sujihiki is ideal for long, precise cuts: fish fillets, but also hams, roasts and poultry. Its kengata profile, narrower and slightly curved, refines the blade while maintaining its rigidity, facilitating a fluid, clean cutting motion without sawing.

The blade features a core of Swedish Böhler stainless steel, a superior alloy renowned for its stability, purity and resistance to corrosion. The core is then surrounded by 44 layers of stainless steel, forming a 45-layer damascus that is both protective and spectacular.

The blade reaches a hardness of around 60 HRC, ensuring long-lasting sharpness. Its flat cutting edge has been designed to ensure clean insertion into food. Finally, the mirror polish improves the blade's glide over food, while enhancing the beauty of the Seigaiha pattern.

A balanced, comfortable hybrid handle

The 11cm handle is made of black Pakkawood. This is a composite material made from laminated wood and hot-compressed resin, which is resistant to humidity and temperature variations.

The shape of the handle is hybrid:

• Oval (Western): close to the bolster, for a smooth, fluid grip
• Octagonal (Japanese): moving towards the heel, for firm, precise control

Reinforced by a stainless steel bolster and heel, the knife is sturdy and well-balanced. The knife is ambidextrous, perfectly suited to long cutting sessions, whether you're right- or left-handed.

Sujihiki features and benefits

• 25cm blade in 45-layer damascus: supple and strong
• Traditional Seigaiha pattern: symbolic Japanese aesthetic
• Swedish Böhler stainless steel
core
• : clean cut, long-lasting edge
• Kengata shape: thin, curved blade, ideal for a rocking motion
• Rockwell
hardness
• ~60 HRC:
• excellent edge retention
• Mirror polish: shiny blade, easy insertion into food
• 11cm black Pakkawood handle: moisture-resistant
• Hybrid ambidextrous shape: ergonomics and control
• Made in Seki, Japan: recognized expertise

Taking good care of your Japanese sujihiki

This Japanese knife is not dishwasher-safe. Wash by hand only, in lukewarm water with a soft sponge. Dry immediately with a clean cloth. Do not leave to soak in the sink. To preserve its sharpness and the beauty of its damascus finish, store it in its box, a block, a case or on a magnetic bar.

Sakai Takayuki: Japanese excellence

Sakai Takayuki is an emblematic house of Japanese cutlery. It draws its know-how from both the ancestral art of Sakai, the birthplace of Japanese swords, and the technical expertise of Seki, a town specializing in modern cutlery. The Grand Chef Seigaiha range is the perfect illustration of this alliance: strong symbolism, high quality cutting and high-performance materials. Each piece is meticulously crafted to meet the demands of every chef.

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