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A versatile chef' s knife to have at home!
San Maï 24cm structural blade: 3 alternating layers of steel
VG10 steel core (1% carbon) - High-performance cutting edge
Hardness: 60 HRC - Excellent edge retention
Teflon non-stick coating - Color: matte black
Octagonal handle in burnt oak
Made in Sakai, Japan
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Your Japanese chef's knife features a San Maï blade, which means it's made up of 3 superimposed layers of steel. It contains a core made of a rigid alloy, which is then covered by a layer of softer steel that sandwiches it. This typically Japanese structure is found on many knives.
The heart of the blade is made of VG10 steel, a high-quality Japanese alloy with a high carbon content: 1%. This element is essential to increase the hardness of an alloy, and a blade with hard steel will keep its edge longer.
In fact, the blade reaches 60 HRC on the Rockwell scale, which shows that its cutting edge is powerful and durable, and that sharpening sessions are not too regular.
VG10 steel is also known to contain almost 15% chromium, the crucial element in combating corrosion. Despite this high content, the alloy requires special care to avoid oxidation due to its carbon enrichment.
This VG10 core is then surrounded by a layer of softer steel for protection and balance. With this structure, your blade is less sensitive to shocks encountered during use, and therefore less susceptible to breakage.
The blade also features a Teflon coating in a sober, elegant matte-black color. Teflon gives the blade extra protection against corrosion, reinforces its strength, and endows it with non-stick properties. So the food you cut doesn't stick.
Last but not least, your blade features attractive hammering across the top. This works a little like honeycombs, increasing the non-stick power of the coating, while ensuring the blade's strength. The blade of your chef's knife has cachet, and its modern yet traditional style appeals greatly to chefs.
This gyuto knife features a handle made from oak, a durable species with many advantages. Oak is resistant to vibration, shock and humidity. Hard to warp, it is ideal for creating kitchen knives and is also used to make furniture. The oak has been burnt at the end of the handle to increase its strength and give it an original, elegant look.
The handle has an octagonal shape to suit all hands: right- and left-handed alike. It's lightweight and easy to handle, even for prolonged cutting operations.
The space where the blade fits into the handle has been filled with wood pulp to make the knife watertight. Water from cleaning or food cuts cannot get in.
To clean this knife, do not use the dishwasher or soak it in the sink. Instead, wash by hand using mild soap and a non-abrasive sponge, taking care not to get the handle wet.
Dry the knife immediately after washing, taking great care to remove all traces of moisture. You can then store the knife in a dry place.
The chef's knife is a versatile model designed for a wide range of cutting applications. You can chop vegetables, slice meat (boneless) or fish (boneless), chop fresh herbs... A real everyday essential! Its long blade curves slightly towards the tip for a pleasant, precise rocking motion.
Sakai Takayuki is based in the eponymous town of Sakai, Japan. It was founded in the 1950s and has since built up a wealth of expertise in the cutlery field. Its expertise stems from the town of Sakai's precious heritage in the art of knife-making, a heritage handed down from the blacksmiths of yesteryear who made the samurai's katana. Thanks to its know-how, Sakai Takayuki can offer you quality Japanese knives that blend traditional techniques with modern visuals.
All Japanese knives are available at KnifeLeader.eu!
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