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A handmade knife with high-quality craftsmanship
30cm Honyaki blade: technique used on katanas
Forged from Japanese VG10 steel (1% carbon): uniform structure
60HRC Rockwell hardness: excellent edge retention
Wenge wood handle and buffalo horn bolster - Robust
Octagonal cut: ergonomic grip
Supplied with a wenge wood protective saya
Hand-forged in Sakai, Japan
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Sakai Takayuki is a Japanese company that originated in the Sakai region in the 1950s. With its decades of experience, Sakai Takayuki has acquired great expertise in forging. What's more, she has benefited from the region's heritage in the art of knife-making: it comes from the blacksmiths of yesteryear who made Japan's famous swords. Thanks to all this knowledge, Sakai Takayuki now offers high-quality Japanese knives with a style that is both authentic and modern.
The sakimaru yanagiba knife is a traditional Japanese knife. Its long blade is designed for cutting fish, enabling you to produce thin, even slices on large pieces such as tuna. Caution: do not use on hard foods such as squash, bones, frozen foods, etc.
This 30cm sakimaru knife features a blade manufactured using the Honyaki technique: an ancestral method used to make the katanas of the Japanese samurai, considered to be the most accomplished sword of all civilizations. This honyaki knife is forged from a single piece of high-quality steel, with a meticulous tempering process requiring several steps that only an experienced blacksmith can perform. This is authentic, high-precision craftsmanship inherited from the blacksmiths of yesteryear.
To forge this Sakai Takayuki knife, we usedJapanese VG10 steel, produced by the renowned Takefu Special Steel. It contains a high carbon content of around 1%: this is the element that increases the hardness of a steel, since a high level of hardness ensures a long-lasting, high-performance cutting edge. The hardness of this Japanese knife is 60HRC on the Rockwell scale. This proves that this knife has an effective cutting edge and excellent edge retention. Practical, you can space out sharpening sessions and, when necessary, this steel remains easy to sharpen.
VG10 alloy also contains 15% chromium, which improves resistance to oxidation. However, due to its high carbon content, this blade remains oxidizable and needs to be carefully maintained to avoid the risk of corrosion.
The blade has been sharpened on one side only, giving it a bevelled edge. This means you can easily pull apart the slices of food you're cutting.
In addition to an elegant, polished blade surface, this Japanese kitchen knife is adorned with a Shoryu (hence the name of this range): a flying dragon, an emblematic symbol of Japanese mythology.
You'd think that the full-silk blade wouldn't meet the handle properly, but it doesn't: this deliberate gap is called the machi, a tradition originating in the town of Sakai. Its purpose is to improve the balance of your handcrafted Japanese knife by adjusting its center of gravity.
This handcrafted Japanese knife features a wenge wood handle, a durable and dense species that resists humidity. This tropical wood comes from East Africa and features a dark color and lighter veining that is unique to each piece!
It is complemented by an equally sturdy black buffalo horn bolster that links the blade to the handle. It reinforces the character of your honyaki knife for a stunning visual effect!
The handle is octagonal in shape to suit the hands of all cooks! It provides an ergonomic grip for comfortable use and perfectly controlled handling, especially during prolonged use.
Wood pulp has been added where the blade joins the handle to fill the small gaps. This makes the whole unit watertight and prevents water or small foodstuffs from seeping through.
A protective saya is supplied with this Japanese knife! This sheath, also made from wenge wood, fits perfectly around the curves of your blade for optimum protection, while guarding against injury.
For optimum care of your VG10 knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. Once washed, dry immediately with a clean cloth and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
Find many Sakai Takayuki Japanese knives on KnifeLeader.eu!
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