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Choose the craftsmanship of Sakai Takayuki!
San Maï 15cm structural blade with 3 alternating layers of steel
VG10 steel core (1% carbon): powerful, sharp cutting edge
Excellent edge retention - 60 HRC hardness
Teflon coating - Food-safe
Robusthammering and matt black finish
Octagonal carved handle made of burnt oak
Made in Sakai, Japan
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This Universal knife features a handle made from oak, a species resistant to shock, vibration and humidity. It's a durable wood that doesn't warp easily, which is why it's so popular in the kitchen as well as in cabinetmaking. Here, the handle has been burnt at the end to reinforce its strength, but also to add character to your knife.
The octagonal shape of the handle is ideal for both right- and left-handed cooks. This shape offers great comfort for prolonged use, as the handle is light and easy to handle.
The small gap where the blade is inserted into the handle is filled with wood paste to make a perfect seal. This means that food you're cutting and cleaning water can't get inside.
Your Universal knife features a blade designed with a San Maï structure, a term meaning "3 layers" in Japanese. This is a typically Japanese blade design in which a rigid alloy core is surrounded by a folded layer of softer steel.
Here, the blade core is made ofJapanese VG10 steel. This is a high-quality alloy enriched with around 1% carbon, the element used to increase a blade's hardness. Thanks to carbon, a hard blade retains its sharpness for a long time.
The Universal knife 's blade reaches a hardness of 60 HRC, which is synonymous with efficient, clean cuts and long-lasting sharpness.
The alloy also contains around 15% chromium, an element that helps combat corrosion. However, due to the high carbon content, you will need to maintain your knife carefully to prevent it from oxidizing.
This rigid VG10 core is then covered by a softer steel that sandwiches it: this serves to protect it and balance its hardness, so that the blade is more resistant to the shocks associated with cutting, and therefore to breakage.
On top of the blade is a matte black Teflon coating to make it even stronger. As well as being elegant, the coating gives the blade extra protection against corrosion, while also making it non-stick. Indeed, Teflon is known to prevent food from sticking.
Last but not least, the blade has been hammered, creating small cells and increasing its non-stick capacity. Hammering coupled with a sober black color gives your knife a lot of character. Such finishes are much appreciated by chefs.
To care for your knife, it's important to wash it by hand, ruling out soaking it in the sink or putting it in the dishwasher. Use a mild detergent and a non-abrasive sponge, avoiding wetting the handle.
Then dry the knife immediately and thoroughly, and store it in a dry place without any trace of moisture.
This KurokageUniversal knife is highly versatile. Its 15cm blade places it somewhere between a paring knife and a chef's knife, ensuring you'll be able to make numerous cuts every day. It's ideal for quickly cubing cheese, slicing berries or making fish tartars!
It's made by Sakai Takayuki, a Japanese company with long experience since it was founded in the 1950s. Like many companies in the Sakai region, it draws its know-how directly from the methods used by the blacksmiths of yesteryear to make katana, and demonstrates great expertise in the art of cutlery. Sakai Takayuki combines this heritage with modern visuals to bring you quality Japanese knives.
Discover all Kurokage knives on our website!
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