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Japanese art on this Sakai Takayuki chef knife
21cm Damascus blade: superposition of 33 layers of steel
VG10 Japanese steel core: high carbon content (approx. 1%)
60HRC Rockwell hardness: excellent edge retention
Elegant finish: hammered and mirror-polished blade surface
Octagonal handle: comfortable grip - Ambidextrous use
Made of Urushi-style lacquered oak: authentic design
Forged in Sakai, Japan
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This Japanese knife features a damascened blade structure that is typically Japanese. This technique consists of forging a blade core from rigid steel, which is then surrounded by several layers of softer steel to create optimum balance. In addition, it provides better protection for the core, making the blade softer and less brittle in the event of micro-shocks.
Damascus is also a real aesthetic asset! The alternating layers form unique patterns that can be seen throughout the blade. This process adds elegance to your gyuto knife!
Japanese VG10 steel is used to forge the blade: this high-end alloy is highly appreciated by chefs. Composed of a high carbon content of up to 1%, it boasts a high-performance cutting edge. In fact, carbon is the element that increases the hardness of a steel, since a high level of hardness retains its cutting edge for a long time. The proof on this knife: the blade reaches a hardness of 60HRC on the Rockwell scale, making it both durable and efficient.
The VG10 alloy also contains around 15% chromium to combat corrosion. However, this blade is still enriched with carbon and therefore needs careful maintenance to prevent oxidation.
Finally, the core of Damascus steel is surrounded by 33 layers of softer steel. These add extra protection to the core, as well as greater strength.
To achieve an elegant mirror-effect result, the blade of your chef's knife has been polished. It has also been hammered to create a contrasting effect, in keeping with Japanese tradition. Hammering also has a practical side, as, like honeycombing, it helps prevent food from sticking to the sides of the blade during cutting.
Made from oak wood, the handle of this Japanese knife is highly resistant over the long term! This wood is resistant to shock, vibration and humidity, so it's unlikely to warp as a result of condensation.
The handle of your Sakai Takayuki knife has been lacquered in the Urushi style: an ancestral technique that is very popular in Japanese art, particularly for decorative objects. The black varnish contrasts with the rest of the lighter-colored handle, with gold tips added to represent a starry night. This knife represents the art of Japanese poetry, with its many contrasts symbolizing day and night.
The octagonal shape of this handle makes it suitable for all cooks, left- and right-handed alike! It offers an ergonomic grip for controlled handling, very practical for long-term use.
Finally, wood putty is used to fill the small gaps where the blade meets the handle. So food doesn't slip inside, and the seal is optimal!
Founded in Japan in the 50s, Sakai Takayuki offers quality knives that are both modern and authentic. With its many years of experience, it has acquired the know-how of the old-time blacksmiths in the Sakai region who once made the famous katanas.
The chef's knife, also known as the gyuto knife, is a versatile model that enables you to perform many types of cutting. Use it to cut a wide variety of foods, such as vegetables, fruit, meat or herbs. It's ideal for precision work, but also for larger cuts! Be careful not to use it on hard foods such as squash, bones, etc.
To care for your knife, wash only by hand with a sponge and mild detergent. Once washed, wipe dry immediately and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
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