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The traditional Sakai Takayuki chef' s knife at your fingertips!
22.5cm San Maï structure blade: 3 superimposed layers of steel
Japanese Aogami #2 Steel core - Enriched with 1.2% carbon
Long-lasting sharpness: 62HRC on the Rockwell scale
Hammered, rough-forged blade surface - Authentic result
Burnt oak handle - Moisture-resistant
Octagonal shape: ergonomic grip
Handcrafted by Japanese blacksmith Itsuo Doi in Sakai
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The chef knife is a multi-purpose knife that's a must-have in your kitchen! With it, you can make a wide variety of cuts, such as slicing your vegetables, mincing your meat or slicing your fish. What's more, it features a typically Japanese kiritsuke tip that enhances your precision for optimal cuts. Be careful not to use it on excessively hard foods such as squash, bones, etc.
Sakai Takayuki was founded in the 1950s in Sakai, Japan. It has built up a wealth of expertise over the years, inheriting the know-how of the old-time blacksmiths who made katanas in the Sakai region. The brand offers quality kitchen knives that combine tradition and modernity. It works with craftsmen such as Itsuo Doi, who created the Homura Guren series.
Master Itsuo Doi inherited his skills from his father Keijiro Doi, who was a great master of cutlery. Itsuo Doi learned the technique of forging steel at a lower than average temperature. This prevents the burning of certain steel particles, resulting in longer-lasting knives. Itsuo san has been using this meticulous process for almost 50 years to forge high-quality knives.
The blade of this chef's knife is designed with a typically Japanese San Maï (meaning "3 layers") structure: it consists of a rigid steel core which is covered by a softer layer of steel that folds in on itself to form the remaining 2 layers. This creates optimum balance and protection for the core.
Aogami #2 steel (also known as Blue Paper Steel #2) is used to manufacture this blade. This alloy comes from the world-renowned steelmaker Hitachi.
This alloy is enriched with 1.2% carbon, the element that increases a steel's hardness, since a steel with high hardness retains its cutting edge for a long time. In fact, the hardness of this blade is 62HRC: proof of its excellent edge retention and cutting performance.
Aogami Steel #2 is an expensive alloy that only a few experts can master. Indeed, since losses can be high, few blacksmiths risk using this steel. Itsuo Doi is a specialist in this alloy!
To finish the San Mai construction, a softer layer of steel is added on top of the core. This not only protects the core, but also makes it more flexible. Your blade doesn't become flexible, but it does become less brittle in the event of micro-shocks.
The blade of your knife has been hammered and not polished, so that it remains forged. This gives your knife an authentic look, representative of Japanese craftsmanship. Kanji have been engraved by hand, one of them 焔 (Homura) meaning "flame" and referring to the name of the range.
The handle of your chef's knife is crafted from burnt oak wood: a durable, shock-resistant species. With its high density, it's a wood that doesn't warp easily, even in the face of vibration. For this knife, the oak has been burnt at one end to create contrast with the clarity of the wood. What's more, this guarantees greater strength for your handle.
The machi of this knife is apparent: you might think that the blade doesn't fit properly into the handle, but this is not the case! This is a tradition that originated in Sakai, in order to perfect the knife's balance by playing on its center of gravity.
The octagonal shape is perfect for both right- and left-handed cooks. It offers an ergonomic grip for optimal handling!
To fill the small gaps where the blade meets the handle, wood paste is added. It makes the whole thing watertight and prevents small foods and water from seeping in.
To care for your knife, wash it by hand with a sponge and mild detergent. Once washed, wipe dry immediately and store in a dry place. It's important not to soak your knife in the sink or put it through the dishwasher.
Please note, however, that even with proper care, the blade may change color over time: this is normal! This is a natural carbon reaction caused by the acidity of the food you're cutting and the humidity in the air.
Discover the entire Homura Guren Sakai Takayuki range on KnifeLeader.eu!
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